Rice Dishes45 min
Bibimbap(비빔밥)
A colorful bowl of rice topped with individually seasoned vegetables, an egg, and gochujang for mixing at the table.
MediumMild
View recipe Rice Dishes
Kimchi Fried Rice김치볶음밥
A fast, deeply savory fried rice that turns well-fermented kimchi and leftover rice into a complete weeknight meal.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 2
- Difficulty
- Easy
01
Ingredients
- Rice2 cups cold cooked rice
- Kimchi1 cup well-fermented kimchi, chopped
- Egg2 eggs
- Green onionoptional1 green onion, sliced
- Soy saucepantry1 teaspoon soy sauce
- Toasted sesame oilpantry1 teaspoon toasted sesame oil
- Cooking oilpantry1 tablespoon neutral cooking oil
- Sesame seedsoptionalpantry1 teaspoon toasted sesame seeds
02
Instructions
- 1
Break up the cold rice with damp fingers so the grains are loose before the pan gets hot.
- 2
Heat the cooking oil in a wide skillet over medium-high heat. Cook the chopped kimchi for 2 to 3 minutes until glossy.
- 3
Add the rice and soy sauce. Press, toss, and stir for 3 to 4 minutes until the rice is hot and evenly red.
- 4
Finish with sesame oil. Fry the eggs separately and serve one over each bowl with green onion and sesame seeds.
Ingredient substitutions
- Rice
- Medium-grain rice works well. Long-grain rice is usable but gives a drier, looser texture.
- Kimchi
- There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.
- Egg
- For binding, use a commercial egg replacer or a small starch slurry; the flavor and texture will change.
- Soy sauce
- Tamari works, though saltiness differs.
- Toasted sesame oil
- Perilla oil is different but works in some Korean dishes.
Recipe source
About this recipe
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