Kimchi Fried Rice, also known as Kimchi Bokkeumbap, is a flavorful Korean comfort food made with cooked rice, tangy fermented kimchi, garlic, vegetables, and savory seasonings. Quick, satisfying, and easy to customize, this popular Korean dish transforms leftover rice and kimchi into a delicious one-pan meal. Gochujang adds a rich spicy depth while sesame oil and toasted sesame seeds provide a nutty aroma. Traditionally served with a fried egg and sliced green onions, Kimchi Fried Rice is perfect for a quick lunch, dinner, or late-night meal.
Cooked short-grain or medium-grain rice – 4 cups (700 g), chilled ,, Kimchi – 1½ cups (200 g), chopped ,, Kimchi juice – 3 tbsp
Vegetable oil – 2 tbsp ,, Sesame oil – 1 tsp ,, Garlic – 3 cloves, minced
Green onions – 4, sliced ,, Gochujang – 1 tbsp ,, Soy sauce – 1 tbsp
Granulated sugar – 1 tsp ,, Carrot – 1 small, finely diced ,, Frozen peas – ½ cup (75 g) ,, Black pepper – ¼ tsp
Fried Eggs : Large eggs – 4 ,, Vegetable oil – for frying
Garnish : Toasted sesame seeds – 1 tbsp ,, Green onions – sliced
Garnish : Nori strips – optional
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