Kimchi Fried Rice Kimchi Bok Eum Bap
Get ready to elevate your weeknight dinners with the bold, spicy flavors of Kimchi Fried Rice (Kimchi Bokkeum Bap), a beloved Korean comfort food that's as quick to make as it is irresistibly delicious. This one-pan dish stars day-old short-grain rice, stir-fried to perfection with tangy, umami-packed kimchi and a kick of gochujang (Korean red pepper paste). Infused with aromatic garlic, green onions, and a drizzle of nutty sesame oil, this recipe delivers layers of flavor in just 20 minutes. Top it off with a perfectly fried egg, shredded roasted seaweed, and a sprinkle of sesame seeds for a restaurant-worthy touch. Easy to customize and packed with umami, this kimchi fried rice is the ultimate fusion of simplicity and bold Korean cuisine, perfect for lunch, dinner, or even a hearty brunch.
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Recipe Information
Ingredients
- 3 cups Cooked short-grain rice (preferably day-old)
- 1 cup Kimchi (chopped, with juice)
- 1 tablespoon Gochujang (Korean red pepper paste)
- 2 teaspoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil (or neutral cooking oil)
- 2 stalks Green onion (sliced)
- 2 cloves Garlic (minced)
- 2 large Eggs (optional, for topping)
- 2 sheets Roasted seaweed (gim), shredded (optional)
- 1 teaspoon Sesame seeds (for garnish)
- 1 pinch Salt (to taste)
Instructions
Heat a large skillet or wok over medium heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and the white part of the sliced green onions. Stir-fry for 1-2 minutes until fragrant.
Add the chopped kimchi (along with a bit of its juice for extra flavor) and stir-fry for another 2-3 minutes to release its aroma and tanginess.
In a small bowl, mix the gochujang, soy sauce, and sesame oil. Add this mixture to the skillet and stir well to evenly coat the ingredients.
Add the cooked rice to the skillet, breaking up any clumps with the back of a spatula or spoon. Stir-fry everything together until the rice is well coated with sauce and heated through, about 3-5 minutes.
Taste the rice and adjust the seasoning with a pinch of salt if needed.
If adding eggs, heat a separate non-stick pan over medium heat and fry the eggs sunny-side up or to your preferred doneness.
Serve the kimchi fried rice hot, topped with the fried egg, sliced green onion (green part), shredded seaweed, and sesame seeds for garnish.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 8.9 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
