Kimchi Fried Rice (김치볶음밥)
An easy kimchi fried rice recipe with kimchi, rice, and egg. Perfect for using leftover rice and well-fermented kimchi at home.
My notes for this recipe
Homemade kimchi works beautifully in kimchi fried rice, but good store-bought kimchi is also perfectly fine. I personally enjoy Jongga Kimchi, one of the best-known Korean kimchi brands, and it is often available in different sizes at Asian grocery stores.
For the best flavor, use well-fermented kimchi with a slightly sour taste. Fresh kimchi can also be used, but the fried rice may taste milder.
A small amount of doenjang, Korean fermented soybean paste, adds extra depth if you have it, but it is completely optional.
How I cook it
Prepare the kimchi
Chop the kimchi into small pieces and place it in a bowl. Add the gochugaru, sugar, soy sauce, sesame oil, mayonnaise, optional doenjang, and chopped daepa, then mix everything well.
Cook the kimchi mixture
Heat a frying pan and add 2 tablespoons of olive oil. Spread the prepared kimchi mixture evenly in the pan and cook until it begins to sizzle.
Add the rice
Add the cooked rice to the kimchi mixture and combine thoroughly. Reduce the heat to medium to prevent the rice from burning while mixing.
Crisp the rice
Once everything is evenly combined, spread the rice flat across the pan. Increase the heat and let it cook undisturbed for about 1 minute so the bottom becomes slightly crisp.
Serve
Serve the kimchi fried rice hot. If desired, top it with a fried egg and some dried seaweed or gim-garu.
What to cook next
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