Kimchi Fried Rice (Kimchi Bokkeumbap)
Classic Korean kimchi fried rice made with aged kimchi, cold leftover rice, green onion oil, and a fried egg on top. Bold, savory flavor and ready in about 20 minutes for an easy weeknight meal.
Ingredients
- 2 cup (300 g) day-old rice cold
- 1 cup (150 g) sour kimchi chopped
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (5 g) Korean chili flakes (gochugaru) optional
- 1 tsp (4 g) sugar
- 2 tsp (10 g) mayonnaise
- 2 tbsp (30 ml) oil
- 2 green onion chopped
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (9 g) toasted sesame seeds
Optional Toppings
- 2 eggs fried to sunny side up
- 1 packet (5 g roasted seaweed snacks (gim)
Instructions
- In a bowl, mix chopped kimchi with soy sauce, gochugaru (if using), sugar, and mayonnaise. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chopped green onion and cook for about 1 minute, until lightly golden and fragrant.
- Add the seasoned kimchi to the skillet. Cook for 3–4 minutes, stirring often, until the moisture cooks off and the kimchi softens.
- Add cold rice to the skillet. Gently break up clumps with the edge of a spatula and stir-fry until well combined and heated through. Remove from heat. Drizzle with sesame oil and sprinkle with toasted sesame seeds. Toss to combine.
- Top with fried eggs and crumbled roasted seaweed snacks, if using. Serve hot.
Video
Nutrition
Calories: 699kcal | Carbohydrates: 79g | Protein: 17g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1222mg | Potassium: 551mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2662IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 7mg