Description

Kimchi Fried Rice (Kimchi Bokkeumbap) is a bold and spicy Korean comfort dish made by stir-frying fermented kimchi with rice, vegetables, and seasonings — often topped with a fried egg for a satisfying meal.

Ingredients

2 cups cooked rice (preferably day-old)
1 cup well-fermented kimchi, chopped
2 tbsp kimchi juice (from the jar)
1/2 small onion, diced
2 green onions, chopped (separate white and green parts)
1 clove garlic, minced
1 tbsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
1 tsp sugar (optional)
2 eggs (optional, for topping)
Toasted sesame seeds, for garnish
Seaweed strips or nori flakes, for garnish (optional)

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Instructions

Heat vegetable oil in a large skillet over medium heat. Add diced onion, white parts of green onion, and garlic. Sauté until fragrant, about 2 minutes.
Add chopped kimchi and cook for 3–4 minutes until softened and slightly caramelized.
Stir in kimchi juice, gochujang, soy sauce, and sugar if using. Cook for 1 minute.
Add the cooked rice and stir-fry everything together, breaking up clumps and ensuring even mixing.
Drizzle with sesame oil and remove from heat. Mix in green parts of green onions.
In a separate pan, fry eggs to desired doneness (sunny-side up preferred).
Serve fried rice in bowls, topped with a fried egg, sesame seeds, and seaweed strips if desired.

Notes

Use cold, day-old rice for the best texture and less clumping.
Adjust gochujang and soy sauce to taste for spice and saltiness.
Add cooked pork belly, tofu, or spam for protein variation.