김치볶음밥 — Print Recipe

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.

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.