김치볶음밥

Name: 김치볶음밥
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: South Korean
Ingredients: 3 cups cooked day-old rice; 1.5 cups aged kimchi, chopped; 3 tbsp kimchi juice; 1 tbsp gochujang; 1 tbsp sesame oil; 1 tbsp vegetable oil; 2 cloves garlic, minced; 1 small onion, diced; 2 green onions, sliced; 2 eggs; 1 tsp soy sauce; Sesame seeds; 1 sheet gim (roasted seaweed), crumbled

김치볶음밥 (KIM-chi BOK-eum-bap)

Kimchi Fried Rice

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 438 kcal

A sizzling wok of day-old rice stir-fried with well-fermented kimchi, vegetables, and sesame oil, crowned with a crispy fried egg and finished with a drizzle of gochujang.

Nutrition & Info

Protein 16.0g

Carbs 62.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy ⚠ eggs ⚠ sesame

Equipment Needed

wok or large skillet rice paddle

Presentation Guide

Vessel: hot stone plate or bowl

Garnishes: fried egg, sesame seeds, crumbled seaweed, green onion

Accompaniments: pickled radish, soup

Ingredients

3 cups cooked day-old rice
1.5 cups aged kimchi, chopped
3 tbsp kimchi juice
1 tbsp gochujang
1 tbsp sesame oil
1 tbsp vegetable oil
2 cloves garlic, minced
1 small onion, diced
2 green onions, sliced
2 eggs
1 tsp soy sauce
Sesame seeds
1 sheet gim (roasted seaweed), crumbled

Instructions

1
Heat vegetable oil in a large wok or skillet over high heat. Sauté garlic and onion for 1 minute.
2
Add chopped kimchi and stir-fry for 3 minutes until slightly caramelized and fragrant.
3
Add day-old rice, breaking up any clumps. Stir-fry for 3-4 minutes until rice is heated through and coated.
4
Add kimchi juice, gochujang, and soy sauce. Toss vigorously to coat evenly.
5
Push rice to the side, drizzle sesame oil, and fry eggs sunny-side up in the open space.
6
Plate the fried rice, top with the fried egg, and garnish with green onions, sesame seeds, and crumbled seaweed.

💡

Did You Know?

The best kimchi fried rice is always made with well-aged, sour kimchi that is past its prime for eating fresh — a perfect example of Korean zero-waste cooking.

Chef's Notes

Equipment Tips

wok or large skillet
rice paddle

Garnishing

fried egg, sesame seeds, crumbled seaweed, green onion

Accompaniments

pickled radish, soup

The Story Behind 김치볶음밥

Kimchi fried rice emerged as a quintessential Korean comfort food in the 20th century, born from the practical need to use up overripe kimchi and leftover rice. It represents the Korean ingenuity of transforming humble leftovers into deeply satisfying meals. Today it is one of the most commonly cooked dishes in Korean homes.

🕐 Traditionally enjoyed quick lunch, late-night meal 📜 Origins: 20th century

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