Spicy, tangy fried rice with fermented kimchi and a runny egg
Kimchi Fried Rice (Kimchi Bokkeumbap)
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Korea's ultimate comfort food: day-old rice stir-fried with well-fermented kimchi, gochujang, and sesame oil, topped with a crispy-edged fried egg.
Cuisine: Asian, Korean
Category: Main Course
Difficulty: Easy
Cost: $
Quick Summary
15 min total time|2 servings|Easy difficulty
Korea's ultimate comfort food: day-old rice stir-fried with well-fermented kimchi, gochujang, and sesame oil, topped with a crispy-edged fried egg.
AsianKorean
Sarah Chen
(Updated )
Kimchi fried rice is the dish that Koreans make at midnight, the recipe born from a nearly empty fridge and a jar of kimchi that has gone past its fresh stage into glorious, funky fermentation. And honestly, the more fermented the kimchi, the better this tastes.
The magic happens when the kimchi hits the hot pan and its juices caramelize into a spicy, tangy glaze that coats every grain of rice. A generous spoonful of gochujang adds depth and heat, and a fried egg with a perfectly runny yolk serves as the rich, creamy sauce that ties everything together.
Ingredients
- 3 cups day-old cooked rice, cold
- 1 cup well-fermented kimchi, chopped (reserve 2 tbsp juice)
- 2 tbsp kimchi juice
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 green onions, sliced
- 2 large eggs
- Sesame seeds for garnish
- Roasted seaweed (gim) for serving
Instructions
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chopped kimchi and stir-fry for 3 minutes until slightly caramelized and fragrant.
- 2
Add cold rice, breaking up any clumps. Stir-fry for 3 minutes, pressing the rice against the pan to develop crispy bits.
- 3
Add gochujang, soy sauce, and kimchi juice. Toss until everything is evenly coated and the rice takes on a reddish hue.
- 4
Push the rice to one side. Add a drizzle of oil and fry the eggs to your preference (sunny-side up with crispy edges is traditional).
- 5
Divide rice between plates. Top each with a fried egg. Drizzle with sesame oil, garnish with green onions and sesame seeds. Serve with roasted seaweed.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
GochujangSriracha mixed with a touch of miso
Different but provides similar sweet-spicy-fermented notes.
KimchiSauerkraut with gochujang
An unconventional but surprisingly effective substitute.
White riceBrown rice or cauliflower rice
Both work with a slight textural difference.
Tips & Storage
Pro Tips
The older and more sour the kimchi, the better this dish will taste.
For extra richness, stir a tablespoon of butter into the rice while cooking.
Spam or bacon are very popular additions in Korea.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a hot skillet to re-crisp. Top with a fresh fried egg.
Nutrition Facts
Per serving (1 large plate) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates56g
Fat16g
Fiber3g
Sugar4g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if my kimchi is fresh, not fermented?
- It will still work, just with less depth. Add an extra splash of rice vinegar for tanginess.
- What is gochujang?
- A sweet-spicy fermented Korean red pepper paste. Find it in Asian grocery stores or the international aisle.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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