Kimchi Fried Rice
A bowl of Kimchi Fried Rice.jpg by JulieB.2 · CC BY-SA 4.0
Kimchi Fried Rice is a beloved Korean comfort food that perfectly marries the tangy, fermented flavors of aged kimchi with crispy, savory rice. Its bold taste and satisfying texture make it an ideal quick meal or late-night snack. The dish is celebrated for its ability to transform simple ingredients into a flavorful masterpiece that delivers both heat and umami in every bite.
Originating from Korea's home-cooked cuisine, kimchi fried rice, or kimchi bokkeum, gained popularity for its use of leftover rice and kimchi, making it an economical yet delicious choice. Over time, it became a street food staple and a household favorite worldwide, often enjoyed topped with a fried egg or sliced scallions, adding extra richness and freshness to the dish.
Ingredients
- 2 cups cooked jasmine rice, chilled
- 1 cup well-fermented kimchi, chopped
- 2 tbsp kimchi juice (from the kimchi jar)
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 tbsp soy sauce
- 1 tsp sugar (optional)
- 2 eggs (for fried egg topping, optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add minced garlic and sauté for about 30 seconds until fragrant.
- 3
Add chopped kimchi and cook for 2-3 minutes to release its flavors.
- 4
Stir in kimchi juice, soy sauce, and sugar (if using), cooking for another minute.
- 5
Add the chilled cooked rice to the skillet, breaking apart clumps and mixing well with the kimchi mixture.
- 6
Drizzle with sesame oil and continue stir-frying for 3-5 minutes until the rice is heated through and slightly crispy.
- 7
Taste and season with salt and pepper if needed.
- 8
Meanwhile, in a separate small pan, fry eggs sunny-side up or to your preferred doneness.
- 9
Serve the kimchi fried rice topped with a fried egg, sliced scallions, and a sprinkle of sesame seeds, if desired.