A plate of kimchi fried rice topped with a fried egg

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Kimchi-bokkeumbap (Kimchi Fried Rice)

Name: Kimchi-bokkeumbap (Kimchi Fried Rice)
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 320 g Day-old cooked rice; 150 g Well-fermented kimchi, chopped; 2 tbsp Kimchi brine; 60 g Bacon or Spam, diced (optional); 1 stalk Green onion, chopped; 1 tsp Gochugaru (Korean chili flakes); 1 tsp Sugar; 1 tsp Sesame oil; 1 tbsp Cooking oil; 2 Eggs, for frying; to finish Toasted sesame and gim flakes

Sour aged kimchi and cold rice fried together into a smoky, savory-spicy pan and crowned with a runny fried egg — Korea's ultimate fridge-clearing meal.

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สูตรโดย Korean home kitchens · 🏠 ครัวบ้าน

Korean home-style / 한국 가정식 — A thrifty home dish that turns aged, sour kimchi and day-old rice into a fast, smoky fried rice, usually crowned with a fried egg. It is one of the most common ways Koreans use up kimchi that has fermented past its prime.

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Fry the chopped green onion in the oil over medium heat until fragrant, making a scallion-infused base.
Add the bacon and cook until it renders, then tip in the kimchi and stir-fry until it softens and deepens in color.
Sprinkle in the gochugaru and sugar and fry a moment so the chili blooms and loses its raw edge.
Add the rice and the kimchi brine, then press and toss to break up clumps and coat every grain.
Keep frying undisturbed for a minute so the bottom catches and turns lightly crisp, then finish with the sesame oil.
Fry the eggs sunny-side up, slide one over each portion, and scatter sesame and gim flakes on top.

💡 เคล็ดลับ

Sour, over-fermented kimchi gives the deepest flavor — the tang mellows as it fries.
Cold, day-old rice fries up separate and chewy; fresh rice turns mushy.
Stirring the runny yolk through the rice makes it silkier and milder.