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Illustration of Kimchi Bokkeumbap (Kimchi Fried Rice)

Rice Dishes

Kimchi Bokkeumbap (Kimchi Fried Rice)

Lightly squeeze the juice from the kimchi so the pan doesn't get soggy, and stir-fry the onion first to mellow the sourness. Scramble the eggs separately and mix them in at the end.

Prep 8 min · Cook 17 min · Total 25 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

  1. 1

    Lightly squeeze the juice from the kimchi and chop it smaller than bite-size; thinly slice the onion and scallions. Break up the rice so the grains separate.

    Young, fresh kimchi isn't sour enough, so choose well-fermented kimchi.

  2. 2

    Beat the eggs and scramble them over medium heat for 2 minutes until softly set, then set aside.

  3. 3

    Heat the oil and stir-fry the onion over medium heat for 2 minutes, then add the kimchi, gochugaru, sugar, and kimchi juice and stir-fry for 3 minutes.

  4. 4

    Add the rice and stir-fry for 3 minutes, then add the eggs, scallions, and sesame oil, toss for 1 minute more, and turn off the heat.

    If the kimchi juice is already salty, don't add soy sauce.

Substitutions

Instead ofUseHow
sugar1/2 tsp maesil-cheong (green plum syrup)If the kimchi is very sour, add a little more of the sweetener.
scallions1/4 stalk Korean leek, green partKorean leek is thicker than scallions, so chop it finer.

Storing leftovers

As fried rice cools, the grains harden and the kimchi oil congeals. Store airtight in the fridge and eat within 1 day. To reheat, add 1 Tbsp kimchi juice or water and stir-fry over medium heat for 3 minutes until hot through. The rice turns mealy when frozen, so don't freeze.

Serve with

Gyeran-guk (egg drop soup) or miso soup. If the kimchi makes it salty, keep the soup lightly seasoned.

Making more or less

When adding more rice, increase the kimchi and onion too so the rice doesn't end up plain white. Plan on 1 egg per serving.

Questions

What if my kimchi fried rice is too salty?

Kimchi and kimchi juice alone often season it enough. If it's already salty, stir-fry in another half bowl of day-old rice, or stir-fry more onion and mix it in. Next time, add just 1 Tbsp kimchi juice, taste, and then add more.