Kimchi Fried Rice (Kimchi Bokkeumbap)
fromwokwithsam.comwokwithsam.com/kimchi-fried-rice-easy-spicy-korean-stir-fry
A quick and flavorful Korean fried rice recipe made with tangy kimchi, leftover rice, and bold seasoning. Top with a fried egg for the ultimate comfort meal.
Ingredients
Instructions
Heat neutral oil in a skillet over medium heat. Add garlic and onion; sauté until soft and fragrant.
Add chopped kimchi and cook for 3–4 minutes until slightly browned and caramelized.
Stir in gochujang, soy sauce, and kimchi juice. Cook for 1 minute.
Add rice and break up any clumps. Stir-fry until heated through and evenly coated.
Drizzle in sesame oil and toss well. Optionally press down to crisp the rice bottom.
In a separate pan, fry eggs until yolks are still runny.
Plate the kimchi fried rice and top each portion with a fried egg. Garnish with green onions and sesame seeds. Serve hot.
Nutrition
- Calories
- 420 kcal
- Serving Size
- 1 serving
