Korean Kimchi Fried Rice

Name: Korean Kimchi Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g Cooked, cold short-grain rice (preferably day-old); 200 g Aged kimchi, chopped; 2 tbsp Kimchi juice; 100 g Pork belly or Spam, diced (optional); 2 large Large eggs; 50 g Small onion, finely diced; 2 cloves Garlic, minced; 2 stalks Green onions, chopped (for garnish too); 1 tbsp Soy sauce; 1 tbsp Gochujang (Korean chili paste); 1 tbsp Sesame oil; 1 tbsp Vegetable oil; 1 tsp Sugar (optional); 1 tsp Toasted sesame seeds (for garnish); 1 sheet Roasted seaweed (nori), shredded (for garnish)

Difficulty

easy

Time

30m

Price Category

cheap

Calories

Medium

Kimchi Fried Rice, or Kimchi Bokkeumbap, is an iconic Korean dish that perfectly blends the sour, spicy flavor of kimchi with savory, umami-rich rice. It's quick to prepare, satisfying, and incredibly delicious, making it an ideal choice for a fast lunch or dinner. The combination of crispy fried rice, soft egg, and pungent kimchi offers an unforgettable experience. Try making this simple yet incredibly flavorful dish yourself!

Steps

Preparation

Prepare all ingredients: chop kimchi, onion, and green onions. Mince garlic. If using meat, dice it. In a small bowl, mix soy sauce, gochujang, kimchi juice, and sugar (if using).

Cook Eggs and Meat

Heat a little vegetable oil in a large pan or wok over medium heat. Fry the eggs sunny-side up or scrambled, then set aside. If using meat, add it to the pan and cook until golden and crispy, about 5-7 minutes. Remove the meat and set aside.

Sauté Base

In the same pan with residual oil (add a little more if needed), sauté the diced onion and minced garlic for 2-3 minutes until fragrant. Add the chopped kimchi and sauté for another 3-5 minutes until slightly softened and flavors deepen.

Add Rice

Add the cold rice to the pan, breaking up any clumps with a spoon. Mix it thoroughly with the kimchi and onion. Fry the rice over medium-high heat for 5-7 minutes, stirring occasionally, until the rice becomes slightly crispy.

Season and Serve

Pour the prepared sauce over the rice and mix thoroughly to coat every grain. Add back the cooked meat (if used) and half of the chopped green onions. Stir in the sesame oil. Serve immediately, topped with the fried egg, garnished with the remaining green onions, toasted sesame seeds, and shredded nori.

	Per 100g	Per Serving 200g
Calories	225 kcal	450 kcal
Protein	8g	16g
Fat	10g	20g
Carbohydrate	25g	50g
Fiber	2g	4g
Sugar	2g	4g

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rice

stir fried

everyday

main course

crispy

Korean

all seasons

Hot

Korean Kimchi Fried Rice

Difficulty

Time

Price Category

Calories

ingredients

Steps

Preparation

Cook Eggs and Meat

Sauté Base

Add Rice

Season and Serve

Extra Tips

► Use cold, day-old rice as it helps prevent the rice from clumping and ensures a nice crispy texture.

► Aged kimchi is best for this dish, as its sourer flavor adds depth to the fried rice.

► If you like it spicier, add more gochujang or a pinch of Korean chili flakes (gochugaru).

Nutrition