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Kimchi Fried Rice with Egg (Kimchi Bokkeumbap)

🇰🇷 South Korea

Servings: 2 Cook: 20 minutes

Ingredients

  • 2 cups day-old cold rice
  • 1 cup sour kimchi, chopped
  • 1 tbsp soy sauce
  • 1 tbsp Korean chili flakes (gochugaru), optional
  • 1 tsp sugar
  • 2 tsp mayonnaise
  • 2 tbsp oil
  • 2 green onions, chopped
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 eggs, fried sunny side up
  • 1 packet roasted seaweed snacks (gim)

Steps

  1. In a bowl, mix chopped kimchi with soy sauce, gochugaru (if using), sugar, and mayonnaise. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add green onion and cook about 1 minute until fragrant.
  3. Add seasoned kimchi to the skillet and cook 3-4 minutes, stirring often, until moisture cooks off and kimchi softens.
  4. Add cold rice, breaking up clumps with a spatula, and stir-fry until combined and heated through.
  5. Let rice sit undisturbed 20-30 seconds to crisp slightly, then give a final stir.
  6. Remove from heat, drizzle with sesame oil, sprinkle with sesame seeds, and toss to combine.
  7. Top with fried eggs and crumbled roasted seaweed snacks. Serve hot.

Source: www.beyondkimchee.com