This easy Korean kimchi fried rice recipe makes a classic kimchi bokkeumbap stir-fried with Korea’s famously fiery fermented cabbage kimchi and spicy chilli paste gochujang, topped with soft fried egg, and sprinkled with roasted seaweed, sesame seeds and, if not spicy enough for you, the Korean chilli flakes gochugaru. It’s fantastic, filling and comforting.
If you enjoyed our Korean spicy noodles recipe for stir-fried udon noodles with kimchi, bacon, pork and fried eggs, and you’re a lover of fried rice (more fried rice recipes here), then you’re going to love this easy Korean kimchi fried rice recipe with fried eggs. It’s equally delicious and just as easy to prepare.
This recipe makes a classic kimchi bokkeumbap stir-fried with Korea’s famously fiery fermented cabbage called kimchi, spicy chilli sauce gochujang, scallions, onion and carrot. It’s topped with a soft fried egg and sprinkled with roasted seaweed and sesame seeds. If it’s not spicy enough for you, you can also sprinkle on some Korean chilli flakes called gochugaru.
There’s no pork or bacon in this kimchi fried rice as there is in the spicy noodles, however, you could always add them if you like. It’s a very versatile rice dish. I ran out of kimchi the other day and add braised cabbage to the little kimchi I had left. This is actually a vegetarian kimchi fried rice and if you skipped the fried egg, it’s essentially a vegan fried rice. Peas, beans and broccoli also work in this kimchi fried rice.
As with the spicy Korean noodles and the Japanese okonomiyaki recipe that we recently shared, the eggs aren’t the star of this kimchi fried rice dish, but for us, fried eggs with soft runny yolks that ooze into the rice really make this dish. Soft boiled eggs are also delish. See our guide to boiling perfect eggs every time.
The eggs are why this Korean kimchi fried rice recipe with fried eggs is this week’s edition of Weekend Eggs, our series of recipes on quintessential egg dishes from around the world, which we launched with Grantourismo way back in 2010 with our year-long global grand tour focused on slow, local and experiential travel.
On that trip, we settled into places for two weeks at a time to get an insight into how locals lived, and in each place we explored the local food, engaged with local cooks and chefs, and learnt to make local specialties. We shared those in Weekend Eggs and another long-running series, The Dish, for which Terence shared the recipes of quintessential dishes he learnt to cook in each place.
Now before I tell you more about this Kimchi fried rice recipe with fried egg for Kimchi bokkeumbap, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.
Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.
You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let me tell you all about this Kimchi fried rice recipe with fried egg for Kimchi bokkeumbap.
Kimchi Fried Rice Recipe with Fried Egg for Kimchi Bokkeumbap
As regular readers know, we love our rice dishes, especially fried rice. Which is why I’ve been developing a rice cookbook, the idea for which emerged from a ‘rice war’ that broke the internet during the peak of the pandemic, and resulted in these stories on Make Rice Not War, A Celebration of Rice Diversity to Inspire Curiosity and Connection and How to Cook Rice Around the World: 66 Rice Dishes by 65 Rice Lovers.
We just returned from a quick trip to Phnom Penh, where the changes have been breathtaking. The skyline has dramatically transformed with towering new hotels, high-raise apartments and lofty office blocks, which have changed the face and atmosphere of neighbourhoods. There are countless new restaurants, eateries and cafes on every street, including streets that were once primarily residential.
Aside from the proliferation of American fast food chains, the most notable increase is in the number of Korean restaurants. There are shiny South Korean franchises, such as the fried chicken chain Bonchon, hip eateries such as ‘Korean Street Food’ in a sleek white contemporary space, Korean-Style Chinese restaurants, and an abundance of Korean barbecue joints.
Which, of course, had me recalling fond memories of Friday nights at our favourite Korean barbecue restaurant in inner-city Sydney in the 1990s, which is when we first began eating and cooking Korean food. We returned with serious Korean food cravings, which explains why this week’s Weekend Eggs recipe is this Kimchi fried rice recipe with fried egg for Kimchi bokkeumbap.
Koreans use short-grained rice for Korean fried rice, which I do recommend you use if you can source it. It’s difficult to get hold of here and when we can find it, it’s expensive, so I use jasmine rice for our Korean fried rice, which, while it has a slightly different texture, still tastes fantastic.
All fried rice is best made with leftover steamed rice that’s preferably been in the fridge overnight – that was why fried rice was invented, after all, so leftover cooked rice didn’t go to waste. If you don’t have any leftover rice in the fridge, make some rice in a rice cooker.
I use two cups of rice, rinsed in a final mesh colander until the water runs clear, which makes plenty for two people. That should make two big bowls of fried rice – enough for a main meal for a big weekend breakfast or brunch or a casual lunch or dinner – and you’ll probably have some leftovers. If you’re feeding three or four people, add another cup to be safe.
When the rice is done, I scoop it out and loosely spread it out over a large baking tray and set it aside to cool. I’ve done this an hour before stir-frying fried rice and it’s never gone mushy. I have a few more tips to making this easy Korean kimchi fried rice recipe for a classic kimchi bokkeumbap with fried eggs.
Tips for Making this Kimchi Fried Rice Recipe with Fried Eggs
Just a few more tips to making this easy Korean kimchi fried rice recipe with fried eggs for a classic kimchi bokkeumbap as it’s a cinch to prepare and comes together quickly.
Our kimchi fried rice recipe calls for a round flat bottomed wok, as that’s what we typically make our fried rice and other Southeast Asian stir-fries in. If you don’t have one, you really should get one, otherwise, you could use your favourite fry pan or skillet.
If you’re in a hurry, follow the instructions and stir-fry the crunchy white parts of the scallions or spring onions first, as they’ll take a little longer to do, then add the diced onion and carrot and continue to stir-fry until the onion softens and sizzles and the scallions and onions begin to brown and even char a little.
However, if you have more time, you could do as I do and stir-fry the white parts of the scallion separately and make sure to char them a little, then set them aside, wipe out the wok, and stir-fry the onion and carrot separately until soft, but not charred. Then follow the rest of the instructions as per the recipe.
You’ll need spicy Korean kimchi fermented cabbage, the spicy Korean chilli paste called gochujang, and the Korean chilli flakes called gochugaru. We can buy these from our local supermarket, but otherwise try a good specialist Asian market or grocery store or, as you can see from our links, Amazon has all in stock.
One thing I’ve noticed is that not all jars of shop-bought kimchi are the same, and even those that say they’re spicy aren’t always as spicy as I’d like, while some are fiery. So while I’ve recommended two tablespoons of gochujang, the spicy Korean chilli paste, if you’re using a mild-ish kimchi, you may want to add more gochujang.
Or you could add gochugaru, Korean chilli flakes to the fried rice, or sprinkle the gochugaru on at the end with the roasted seaweed and sesame seeds.
We like soft fried eggs with fried rice so we can stir in the runny egg yolk with the seaweed, sesame seeds and chilli flakes, but by all means, do the fried eggs to your liking.
We use these adorable little non-stick single-egg pans to fry our eggs. We coat the small pan with the lightest coating of vegetable oil then crack an egg into the pan, and slow-fry over the lowest heat for a couple of minutes until the egg white is just cooked and yolk is still soft.
We use a silicone spatula to slide the fried egg out of the pan and onto the top of the fried rice, then we garnish and serve immediately. Enjoy!
Kimchi Fried Rice Recipe with Fried Egg for Kimchi Bokkeumbap
- 2 cups rice , steamed – short grain or jasmine rice
- 1 tbsp butter
- 1 tbsp vegetable oil
- 8 scallions or spring onions , separate white parts, finely slice green parts
- 1 small onion , roughly diced
- 1 small carrot , grated or diced
- 2 cups spicy kimchi , drained (save juice) and roughly chopped
- 2 tbsp spicy kimchi juice
- 2 tbsp gochujang
- 2 tbsp water
- 1 tbsp sesame oil
- ½ tsp sea salt , optional
- 2 eggs
- 1 sheet roasted seaweed , finely sliced or cut with scissors
- 1 tsp sesame seeds , or furikake
- 1 tsp gochugaru , or other chilli flakes
- If you don’t have leftover rice, steam two cups of rinsed rice (short grain preferably but jasmine rice also works) in a rice cooker. When the rice is done, scoop it out and loosely spread it over a large tray and set aside to cool.
- In a round flat-bottomed wok, heat one tablespoon of butter over medium heat, add the crunchy white parts of the scallions or spring onions and stir-fry until they start to soften.
- To the wok, add the diced onion and carrot and continue to stir-fry for a few minutes until the onion softens and sizzles and the scallions and onions begin to brown and even char a little. Transfer it all to a dish.
- Use a paper kitchen towel to wipe out the wok, add a tablespoon of vegetable oil, heat over medium, then add the chopped kimchi, stir-fry for a couple of minutes until it starts to brown, then add the kimchi juice, gochujang and water.
- Gradually add the rice, a couple of scoops at a time, and continue stir-frying to combine the ingredients together. Once all the rice is in and well-combined, add the sesame oil, stir in well, taste, and, if it needs it, add half a teaspoon of salt – or to your taste, try the rice again, and adjust seasoning to your palate.
- Turn the heat off and set aside, and in a small pan, fry the eggs so the yolk is still soft and runny – or to your liking.
- Distribute the fried rice between bowls, slide an egg on top of each, sprinkle with the finely sliced roasted seaweed, sesame seeds (or furikake), the finely sliced green scallions or spring onions, and, if you like your food spicy, sprinkle on some gochugaru or other chilli flakes.
- Serve immediately and use chopsticks to mix in the runny yolk and garnishes. Enjoy!
Please do let us know in the comments below if you make our Kimchi fried rice recipe with fried egg for Kimchi bokkeumbap as we’d love to know how it turns out for you.