Welcome to the first recipe in our "10 Easy Korean Recipes" series! Today we're starting with one of the most beloved Korean comfort foods: Kimchi Fried Rice (김치볶음밥, Kimchi Bokkeumbap). It's the perfect dish for using up leftover rice and kimchi, and it comes together in under 20 minutes.
Why This Recipe Works Abroad
The beauty of kimchi fried rice is that it only needs a handful of ingredients, most of which are shelf-stable or easy to find. Jarred kimchi is now sold in most international grocery stores, Asian markets, and even some mainstream supermarkets in the US, Europe, and Australia.
Ingredients (Serves 2)
- 2 cups cooked rice (day-old, cold rice works best)
- 1 cup chopped kimchi (well-fermented, slightly sour kimchi is ideal)
- 2 tablespoons kimchi juice (from the jar)
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar (optional, balances the sourness)
- 1 teaspoon gochugaru (Korean chili flakes) — optional, for extra spice
- 2 eggs (for frying, optional but recommended)
- 1 sheet roasted seaweed (gim/nori), crumbled, for garnish
- 1 green onion, chopped
Ingredient Substitutions
- No gochugaru? Use a pinch of any mild red chili flakes or skip it entirely.
- No nori/gim? Any roasted seaweed snack works, or simply omit it.
- Rice: Any short or medium-grain white rice works; day-old refrigerated rice fries better than fresh rice.
Step-by-Step Instructions
- Heat the oil. In a large pan or wok, heat vegetable oil over medium-high heat.
- Sauté the kimchi. Add the chopped kimchi and cook for 2-3 minutes until it softens slightly and becomes fragrant.
- Add the rice. Add the cold rice, breaking up any clumps with your spatula. Stir well to combine with the kimchi.
- Season. Add kimchi juice, soy sauce, sugar, and gochugaru if using. Stir-fry for another 3-4 minutes until everything is evenly coated and slightly crispy at the edges.
- Fry the eggs. In a separate pan, fry the eggs sunny-side up with crispy edges.
- Serve. Plate the fried rice, top with a fried egg, crumbled seaweed, and chopped green onion.
Pro Tips
- Older, more fermented kimchi actually makes better fried rice than fresh kimchi — don't throw out kimchi just because it's gotten sour.
- A small drizzle of sesame oil at the end adds a wonderful nutty aroma.
