Korean Kimchi Fried Rice (Kimchi Bokkeumbap)
Learn how to make authentic Korean kimchi fried rice with simple ingredients and bold flavors. This easy kimchi bokkeumbap recipe takes just 20 minutes and uses leftover rice for the perfect weeknight dinner.
Ingredients
- 4 cups day-old cooked rice short or medium grain white rice",
- 1½ cups well-fermented kimchi chopped",
- 3 tbsp kimchi juice
- 2 tbsp 2 tablespoons neutral oil (vegetable or canola)
- 1 tbsp sesame oil
- 2 tbsp gochugaru Korean red pepper flakes
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic minced
- 4 large eggs
- 2 scallions chopped (optional)
- Sesame seeds for garnish for garnish (optional)
- Roasted seaweed strips for garnish (optional)
Instructions
Break up rice
- Take day-old rice out of the fridge and break up any clumps with your hands or a fork until you have individual grains.
Chop kimchi
- Drain kimchi over a bowl to catch the juice (reserve 3 tablespoons). Chop kimchi into bite-sized pieces, about ½-inch squares.
Prep aromatics
- Mince garlic and chop scallions, keeping white and green parts separate.
Heat oils
- Heat 2 tablespoons neutral oil and 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
Sauté aromatics
- Add white parts of scallions and minced garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Cook kimchi
- Add chopped kimchi and stir-fry for 2-3 minutes until it softens and begins to caramelize around the edges.
Add seasonings
- Pour in kimchi juice, gochugaru, soy sauce, and sugar. Stir everything together and cook for 1 minute.
Add rice
- Add all the cold rice to the pan. Use a spatula to break up clumps and mix everything together thoroughly.
Crisp the rice
- Press rice down and let it sit undisturbed for 1-2 minutes to get crispy. Flip sections and let sit again. Repeat 2-3 times until rice has crispy bits throughout.
Fry eggs
- In a separate non-stick pan over medium heat, fry 4 eggs to your preference with crispy edges and runny yolks. Season with salt and pepper.
Plate and garnish
- Divide kimchi fried rice into 4 bowls. Top each with a fried egg. Garnish with sesame seeds, green parts of scallions, and roasted seaweed strips.
Serve
- Serve immediately while hot. Break the egg yolk and mix it into the rice for extra creaminess.