Kimchi Bokkeumbap — Fiery Morning Kimchi Fried Rice
The best use for day-old rice and well-fermented kimchi, this beloved Korean fried rice comes together in one screaming-hot pan. Tangy, spicy, and deeply savory from gochujang and sesame oil, each bite is crowned with a sunny-side-up egg whose runny yolk becomes the ultimate sauce. A Korean breakfast staple that turns leftovers into legend.
Ingredients
- 3 cups day-old cooked short-grain rice
- 1 cup well-fermented napa kimchi, roughly chopped
- 3 tablespoons kimchi brine (from the jar)
- 4 oz pork belly or thick-cut bacon, diced small
+ 8 more ingredients
Instructions
Heat a large skillet or wok over medium-high heat. Add the diced pork belly and cook until the fat renders and the pieces are golden and crispy, about 4-5 minutes.
Push the pork to one side and add the chopped kimchi to the pan. Stir-fry the kimchi for 2 minutes until it begins to caramelize and turn slightly translucent.
Add the gochujang and soy sauce to the kimchi and stir to coat, cooking for 30 seconds until fragrant.
Add the cold rice, breaking up any clumps, and toss everything together over high heat. Pour in the kimchi brine and continue stir-frying for 3-4 minutes until the rice is evenly coated, heated through, and starting to crisp slightly on the bottom.
Drizzle with sesame oil, toss once more, then divide between two bowls.
In a separate non-stick pan, heat the neutral oil over medium heat and fry the eggs sunny-side-up until the whites are set but the yolks remain runny, about 2-3 minutes.
Top each bowl with a fried egg, sliced scallions, sesame seeds, and gim strips. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI