Korean Spicy Fried Rice, also known as Kimchi Bokkeumbap, is a popular Korean comfort food made with day-old rice, aged kimchi, gochujang (Korean chili paste), vegetables, and aromatic seasonings. This quick one-pan meal delivers the perfect balance of spicy, savory, tangy, and umami flavors. Often topped with a fried egg and garnished with sesame seeds and green onions, Korean Spicy Fried Rice is an easy, satisfying dish that's perfect for lunch, dinner, or using up leftover rice and kimchi.
Cooked short-grain or jasmine rice (day-old) – 4 cups (about 700 g) ,, Kimchi – 1½ cups, chopped ,, Kimchi juice – 2 tbsp
Vegetable oil – 2 tbsp ,, Onion – 1 small, diced ,, Garlic – 3 cloves, minced
Gochujang (Korean chili paste) – 2 tbsp ,, Soy sauce – 1 tbsp
Sesame oil – 1 tsp ,, Sugar – 1 tsp
Large eggs – 2 (optional, for topping) ,, Black pepper – ¼ tsp
Garnish : Green onions, sliced ,, Toasted sesame seeds
Garnish : Roasted seaweed strips (optional)
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