Description
A classic Korean comfort dish made with tangy kimchi, rice, and savory seasonings, quickly stir-fried for bold, satisfying flavor.
Ingredients
Scale
- 2 cups cooked short-grain rice, preferably day-old
- 1 cup napa cabbage kimchi, chopped
- 2 tablespoons kimchi juice
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 teaspoon gochujang (Korean chili paste)
- 1 large egg
- 1 teaspoon soy sauce
- Roasted sesame seeds, for garnish
Instructions
- 1. Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2. Add garlic and cook until fragrant, about 30 seconds.
- 3. Stir in kimchi and cook for 2 to 3 minutes until slightly caramelized.
- 4. Add rice and break it up with a spatula, stirring to combine with the kimchi.
- 5. Mix in kimchi juice, gochujang, and soy sauce until evenly coated.
- 6. Push rice to one side of the pan and crack the egg into the empty space; scramble lightly.
- 7. Fold the egg into the rice and drizzle with sesame oil.
- 8. Add green onions, stir once more, and remove from heat.
- 9. Garnish with sesame seeds and serve hot.
Notes
- Day-old rice works best because it is drier and fries more evenly.
- You can add spam, bacon, or tofu for extra protein.
- Adjust gochujang to taste depending on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95mg
Keywords: kimchi fried rice, bokkeumbap, Korean rice, quick dinner