Kimchi Fried Rice
Kimchi bokkeumbap (김치볶음밥)
Servings: 4
Calories: 380kcal
Ingredients
- 3 cups day old cooked rice
- 1 cup kimchi the more aged, the better
- 1/4 cup kimchi juice
- 1/2 cup onion(s) diced
- 2 green onion(s) chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 1 tbsp sesame oil
For Serving
- 2 egg(s) fried
- sesame seeds
- seaweed crumbled
- green onion(s) chopped
Instructions
- Chop kimchi into bite-sized pieces, reserving the juice.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion and garlic, sauté until fragrant.
- Add chopped kimchi and stir-fry for 2-3 minutes until it begins to caramelize.
- Add rice, breaking up any clumps with your spatula.
- Pour in kimchi juice.
- Stir-fry for 5-7 minutes until rice is well combined and heated through.
- Add green onions and sesame oil, mix well.
- To serve, top with fried egg and garnishes.
Notes
Recipe Tips
- Use day-old rice for best texture
- Well-fermented kimchi provides the best flavor
- Don't skip the kimchi juice
- Break up rice clumps before adding
- Use high heat for nice crispy bits
Serving Suggestions
Serve with:- Fried egg on top
- Extra gochugaru for heat
- Seaweed strips
- Simple soup (guk)
- Additional banchan
Variations
- Add spam or bacon
- Include vegetables like peas and carrots
- Add cheese on top
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results, adding a little oil if needed.Nutrition
Calories: 380kcal | Carbohydrates: 62g | Protein: 8g | Fat: 12g | Sodium: 680mg
