Kimchi Fried Rice with Egg (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked White Rice (cooled)
• 1 cup Kimchi (well-fermented)
• 2 tablespoons Kimchi Juice
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Soy Sauce
• 2 teaspoons Sesame Oil
• 4 large Eggs
• 2 stalks Green Onions (chopped)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Sesame Seeds (for garnish)

Instructions

1. 1Prepare the ingredients: Finely chop the 1 cup of well-fermented kimchi into small pieces. Chop the 2 stalks of green onions. Measure out the 4 cups of cooked white rice (cooled), 2 tablespoons of kimchi juice, 1 tablespoon of gochujang, 1 tablespoon of soy sauce, and 2 teaspoons of sesame oil.
2. 2Cook the kimchi: Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the chopped 1 cup of kimchi and stir-fry for 2 to 3 minutes, until it begins to soften and smells fragrant.
3. 3Combine and fry the rice: Add the 4 cups of cooked white rice, 2 tablespoons of kimchi juice, 1 tablespoon of gochujang, and 1 tablespoon of soy sauce to the skillet with the kimchi. Stir everything together continuously for 5 to 7 minutes, breaking up any clumps of rice, until the rice is evenly coated, heated through, and slightly toasted. The mixture should be a uniform reddish-brown color.
4. 4Fry the eggs: While the rice is cooking or immediately after, heat a separate small non-stick skillet over medium heat (350°F / 175°C). Carefully crack the 4 large eggs into the skillet. Cook for 2 to 4 minutes, or until the whites are set and the yolks are still runny or cooked to your preference.
5. 5Assemble the dish: Divide the kimchi fried rice evenly among 4 serving bowls. Carefully place one fried egg on top of each portion of rice.
6. 6Garnish and finish: Sprinkle the chopped 2 stalks of green onions and 1 teaspoon of sesame seeds over each bowl. Finally, drizzle the 2 teaspoons of sesame oil over the top of each serving just before presenting.

Related Guides