Kimchi Fried Rice (Kimchi Bokkeumbap) with Fried Egg

Name: Kimchi Fried Rice (Kimchi Bokkeumbap) with Fried Egg
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 tablespoons (45 ml) neutral oil (such as avocado or canola), divided: 1 tablespoon for the rice, 2 tablespoons for the eggs; 4 whole (60 g) scallions, white and light green parts thinly sliced; dark green tops thinly sliced separately for garnish; 2 cloves (8 g) garlic, minced; 1½ cups (240 g) well-fermented napa cabbage kimchi, drained of excess liquid (reserve the liquid), squeezed lightly, and chopped into ½-inch (1 cm) pieces; 2 tablespoons (30 ml) kimchi brine, reserved from the kimchi jar; 1½ tablespoons (30 g) gochujang (Korean chili paste); 1 teaspoon (5 ml) soy sauce; 1 teaspoon (4 g) granulated sugar; 4 cups (600 g) cooked short- or medium-grain white rice, cold, preferably a day old, clumps broken up; 2 teaspoons (10 ml) toasted sesame oil, divided: 1 teaspoon stirred in at the end, 1 teaspoon drizzled over the eggs and bowls; 2 whole (100 g) large eggs, at room temperature; 1 teaspoon (3 g) toasted sesame seeds; kosher salt, to taste, for the eggs and rice; 1 sheet (3 g) roasted seaweed snack (gim), crumbled, crumbled or cut into thin strips (optional)

From the MyKitchenBank Kitchen

Tangy, spicy and savory Korean fried rice built on well-fermented kimchi, a spoonful of gochujang and toasty sesame oil, crowned with a lacy-edged fried egg. It comes together in about 25 minutes in one skillet.

Prep: 12 min
Cook: 14 min
Total: 26 min
Makes: 2 generous main-course servings

Jump to recipe ♡ Save

Ingredients

2 servings

3 tablespoons (45 ml) neutral oil (such as avocado or canola), divided: 1 tablespoon for the rice, 2 tablespoons for the eggs
4 whole (60 g) scallions, white and light green parts thinly sliced; dark green tops thinly sliced separately for garnish
2 cloves (8 g) garlic, minced
1½ cups (240 g) well-fermented napa cabbage kimchi, drained of excess liquid (reserve the liquid), squeezed lightly, and chopped into ½-inch (1 cm) pieces
2 tablespoons (30 ml) kimchi brine, reserved from the kimchi jar
1½ tablespoons (30 g) gochujang (Korean chili paste)
1 teaspoon (5 ml) soy sauce
1 teaspoon (4 g) granulated sugar
4 cups (600 g) cooked short- or medium-grain white rice, cold, preferably a day old, clumps broken up
2 teaspoons (10 ml) toasted sesame oil, divided: 1 teaspoon stirred in at the end, 1 teaspoon drizzled over the eggs and bowls
2 whole (100 g) large eggs, at room temperature
1 teaspoon (3 g) toasted sesame seeds
kosher salt, to taste, for the eggs and rice
1 sheet (3 g) roasted seaweed snack (gim), crumbled, crumbled or cut into thin strips (optional)

Equipment (5)

12-inch (30 cm) nonstick or carbon steel skillet or wok
Wooden spoon or flat spatula
Small 8-inch (20 cm) nonstick skillet for the eggs (or cook eggs in the large skillet after the rice)
Cutting board and sharp knife
2 serving bowls

Steps

Before you start

Use cold, day-old cooked rice. If you only have fresh rice, spread it on a tray and chill it uncovered in the fridge for 1 hour, or freezer for 15 minutes, so the grains dry out.
Use well-fermented, sour kimchi for the best flavor. Fresh kimchi will taste flat and less tangy.
Have everything chopped and measured before you light the stove; the stir-fry moves fast.
Break up any clumps in the cold rice with wet or oiled fingers before cooking.

1
Prep the ingredients
- Slice the scallions, keeping the whites and light greens separate from the dark green tops.
- Mince the garlic.
- Drain the kimchi over a bowl, reserving 2 tablespoons of brine, then chop the kimchi into ½-inch (1 cm) pieces.
- In a small bowl, stir together the gochujang, soy sauce, sugar and kimchi brine until smooth.
- Break up the cold rice with your fingers so no large clumps remain.
+ Show details− Hide details
Ready when: Rice is loose and separated; sauce is smooth with no lumps of paste.
Tip: Mixing the sauce first means it coats the rice evenly instead of scorching in clumps.
2
Sauté aromatics
- Heat 1 tablespoon neutral oil in the 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add the scallion whites and light greens and the garlic.
- Stir constantly for 30 to 45 seconds.
+ Show details− Hide details
Ready when: Fragrant and softened, garlic pale gold but not brown.
Tip: If the garlic starts to brown, lower the heat; burnt garlic turns bitter.
3
Caramelize the kimchi
- Add the chopped kimchi to the skillet.
- Cook, stirring every 30 seconds or so, for 3 to 4 minutes, so some moisture cooks off and the edges begin to brown and catch.
+ Show details− Hide details
Ready when: Kimchi looks glossy and slightly darkened at the edges, with the pan nearly dry of liquid.
Tip: Cooking the kimchi first deepens its flavor and keeps the rice from turning soggy.
4
Add the sauce
- Reduce the heat to medium.
- Pour in the gochujang mixture and stir for 1 minute to coat the kimchi and cook off the raw edge of the paste.
+ Show details− Hide details
Ready when: The sauce darkens to a deep brick red and smells sweet and savory.
Tip: Gochujang contains sugar and burns easily, so keep stirring.
5
Fry the rice
- Add the cold rice and raise the heat to medium-high.
- Using a spatula, press and fold the rice into the kimchi for 4 to 5 minutes, breaking up clumps, until every grain is evenly red-orange and hot throughout.
- Let it sit undisturbed for 20 to 30 seconds at a time to pick up some toasty bits on the bottom.
+ Show details− Hide details
Ready when: Rice is evenly colored, steaming hot, and the grains are separate and slightly springy, not mushy.
Tip: Press with the flat of the spatula rather than stirring vigorously to avoid mashing the grains.
6
Finish the rice
- Turn off the heat.
- Stir in 1 teaspoon of the sesame oil and half of the dark green scallion tops.
- Taste and add a pinch of salt only if needed (kimchi and gochujang are already salty).
- Cover loosely and keep warm while you fry the eggs.
+ Show details− Hide details
Ready when: Rice smells nutty and tastes balanced: spicy, tangy, slightly sweet.
Tip: Add sesame oil off the heat; high heat dulls its aroma.
7
Fry the eggs
- Heat the 2 remaining tablespoons of neutral oil in the 8-inch (20 cm) nonstick skillet over medium-high heat until it shimmers.
- Crack in the eggs, season with a pinch of salt, and cook for 2 to 3 minutes, spooning a little hot oil over the whites, until the whites are set and the edges are crisp and lacy.
+ Show details− Hide details
Ready when: Whites are fully opaque and crisp-edged; yolks are still jiggly and runny.
Tip: Cook the eggs for another 1 minute if you prefer a firm yolk. Serve immediately for safety with runny yolks, or use pasteurized eggs for vulnerable guests.
8
Plate and serve
- Divide the rice between 2 bowls.
- Top each with a fried egg.
- Drizzle with the remaining 1 teaspoon sesame oil, then sprinkle with the sesame seeds, the remaining scallion greens and the crumbled seaweed, if using.
- Serve right away and break the yolk into the rice.
+ Show details− Hide details
Ready when: Hot rice with a glossy egg on top.

Good to know

Tips

Sour, old kimchi is best for fried rice; if yours is fresh, add an extra tablespoon of brine and a splash of rice vinegar.
Don't overcrowd the pan. For double the recipe, cook in two batches so the rice fries instead of steaming.
Add protein if you like: diced Spam, bacon, leftover pork or sautéed shrimp go well with kimchi. Cook it first and add it back in step 5.
Adjust the heat by changing the amount of gochujang; start with 1 tablespoon for a milder dish.

Make ahead

"Cook the rice up to 2 days ahead and refrigerate it uncovered for the first hour, then covered. The kimchi and sauce base (steps 1 to 4) can be cooked up to 2 days ahead and refrigerated; reheat in the skillet before adding the rice."

Storage & reheating

"Store the rice (without eggs) in an airtight container: room temperature no more than 2 hours, refrigerator up to 3 days, freezer up to 2 months. Reheat in a skillet over medium heat with a splash of water for 3 to 4 minutes, or microwave covered until steaming hot (165°F/74°C). Fry fresh eggs when serving."

Substitutions

gochujang (Korean chili paste) → 1 tablespoon gochugaru (Korean chili flakes) plus 1 teaspoon miso or extra soy sauce. Gives similar heat and savoriness with a slightly less sticky, less sweet result.
cooked short- or medium-grain white rice → Cooked brown rice or short-grain sushi rice. Brown rice is nuttier and chewier; cook a little longer in step 5 for it to heat through.
neutral oil (such as avocado or canola) → Bacon fat or rendered pork belly fat (use 1 tablespoon). Stir-fry 3 oz (85 g) diced bacon or pork belly first for a richer, traditional-style version; reduce the soy sauce if needed.
large eggs → Soft scrambled eggs or a jammy 6½-minute boiled egg. Good alternatives if you prefer no fried egg.