Kimchi fried rice
Kimchi fried rice, from above
Non vegKorea

Kimchi fried rice

Leftover rice, sour kimchi and a runny egg on top. Twenty minutes to happiness.

20 minTime
19 gProtein each
mediumSpice
The fridge clearer2 chapters · 1 min read

Make it your way

Grandma's wayRice fried with sour kimchi and pork, topped with a fried egg.
The original
700kcalsame
19 gproteinsame
4 gfibresame
20minutessame

Kimchi bokkeumbap.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Cooking oil (vegetable oil)2 tsp
Pork belly80 g, diced
Onion½, diced
Napa cabbage kimchi1½ cups sour kimchi, chopped
Water2 tbsp kimchi juice
Gochujang1 tbsp
Gochugaru1 tsp
Sugar½ tsp
Soy sauce1 tsp
Cooked rice2½ cups, a day old
Sesame oil2 tsp
Egg2
Nori sheets1 sheet, crumbled
Sesame seeds1 tsp
Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps
  1. 1Fry the pork in the oil until golden and cooked through.
  2. 2Add onion and kimchi and fry 5 minutes until the kimchi softens and caramelises.
  3. 3Add juice, gochujang, gochugaru, sugar and soy, then the rice. Toss until every grain is red.
  4. 4Press the rice flat and leave a minute for a crisp base. Stir in sesame oil.
  5. 5Fry the eggs sunny side up and serve on top with nori, sesame and spring onion.
Serve it like this

Mound in a bowl or pan with the fried egg on top, crumbled nori and sesame scattered, kimchi on the side.

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Make it a meal

What goes with Kimchi fried rice: a bread or rice, a side, something to drink and something sweet.

With a main Doenjang jjigae30 min
With a main Bibim naengmyeon25 min
On the side Korean steamed egg15 min
On the side Napa cabbage kimchi90 min
To drink Boricha25 min
Something sweet Injeolmi bingsu20 min
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