Kimchi Fried Rice (Kimchi bokkeumbap)

Up close of a plate of kimchi fried rice topped with a fried egg.

Kimchi Fried Rice (Kimchi bokkeumbap)

This kimchi fried rice can be made in under 20 minutes with one pan which makes it the perfect meal for your busy weekdays! Take one bite into this kimchi fried rice and you will instantly taste big and bold umami flavors.

Course Lunch & Dinner Recipes, Main Course

Cuisine Korean

Keyword kimchi bokkeumbap, kimchi fried rice, kimchi fried rice recipe, kimchi rice, korean fried rice

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 976kcal

Author Megan

Equipment

Ingredients

Sauce

¼ cup kimchi juice from the kimchi jar
2 tablespoon light soy sauce
1 tablespoon gochujang
2 teaspoon sesame oil

Fried Rice

4 cups cooked day old jasmine rice ~1 1/2 cup dried rice and 2 3/4 cup water
3 tablespoon vegetable oil
1 cup yellow onion diced (about 1/2 an onion)
4 cloves garlic minced
2 green onions sliced whites and greens separated
1 ½ cup kimchi roughly chopped and packed
1 pack 7 oz enoki mushrooms root removed and rinsed
1 cup frozen carrots, peas and corn

Garnish

toasted sesame seeds black or brown
shredded seaweed strips
4 fried eggs
green onions finely sliced

Instructions

Cook the Rice

Wash and cook the rice. Preferrably the night before, wash the rice thoroughly until the water runs clear. In your rice cooker, add the rice and water and cook until softened. Place in an airtight container in the refrigerator overnight.

Make the Sauce

In a small bowl, mix to combine the kimchi juice, soy sauce, gochujang and sesame oil.

Cook The Kimchi Fried Rice

Sauté the onions and garlic. In a wok, or a large skillet, heat 3 tablespoons of vegetable oil over medium high-heat. Add the onions and cook until they are translucent and lightly browned about 3-4 minutes. Then add the garlic and whites of the green onions cook until lightly browned and fragrant about 30 seconds-1 minute.
Add the vegetables. Add the kimchi, enoki mushrooms and frozen vegetables to the pan and toss to combine. about 1 minute
Add the rice and sauce. Add the rice to the pan and toss to combine. Then pour in the sauce and toss until the rice is evenly coated. Turn off the heat and toss in the sliced green parts of the green onions.
Serve. Garnish with more green onion, toasted sesame seeds, shredded seaweed and a fried egg. Enjoy!

Notes

Use day-old white rice. Using day-old white rice is important because the refrigerator slightly dries out the rice making it easier to toss with the vegetables and sauce the day of. If you use freshly cooked rice, the rice may be a little mushy and yield a clumpy mess if the rice is too wet.
Remember to separate the white and green parts of the green onion. The white part of the green onion takes a tad longer to cook than the green. That is why I opted to cook the white parts earlier so that it will have time to release more of its flavor.
For the kimchi sauce, squeeze the kimchi sauce out of the cabbage. If your kimchi jar does not have an ample amount of sauce to pour out, simply grab some kimchi and squeeze the sauce out of the cabbage. This will be messy and a little smelly but 100% worth it.
Fried Egg is optional. You do not have to eat this with a fried egg if you do not like a raw egg. Instead, you can make scrambled eggs and toss them in with the rice if you’d like.
Storage Instructions: You can store this Korean kimchi fried rice in an airtight container in the refrigerator for up to 5 days. You can alternatively freeze the kimchi fried rice in a freezer-safe container in the freezer for up to 3 months. To re-heat simply thaw the Korean fried rice in the refrigerator overnight before microwaving.

Nutrition