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Kimchi Fried Rice with Crispy Egg

A mound of vibrant red Kimchi Fried Rice topped with a sunny-side-up crispy egg and green onions.
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Follow this guide to prepare flavorful Kimchi Fried Rice, known as Kimchi Bokkeumbap, topped with a perfectly crispy fried egg.

Ingredients

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  • 3 cups cooked short-grain rice, preferably day-old and cold
  • 1 cup chopped well-fermented kimchi
  • 1/4 cup kimchi juice
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons neutral cooking oil, divided
  • 4 ounces pork belly or Spam, diced (optional)
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 4 large eggs
  • Salt and black pepper to taste
  • 1 scallion, thinly sliced, for garnish
  • 1 sheet roasted seaweed (gim), crumbled, for garnish

Instructions

  1. Prepare the seasoning: In a small bowl, mix the kimchi juice, gochujang, soy sauce, and sugar. Set aside.
  2. If using pork belly or Spam, heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the meat until crispy, about 5-7 minutes. Remove the meat and set aside, leaving the rendered fat in the pan.
  3. Add the remaining 1 tablespoon of oil to the pan. Add the diced onion and cook until softened, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the chopped kimchi to the pan. Stir-fry for 3-4 minutes until the kimchi softens slightly and darkens.
  5. Add the cooked rice and the reserved meat (if using) to the pan. Break up the rice clumps with your spatula.
  6. Pour the prepared seasoning mixture over the rice. Stir constantly, pressing the rice against the hot surface of the pan to achieve a slight char, until everything is evenly coated and heated through, about 5 minutes. Taste and adjust seasoning if needed. Keep the rice warm.
  7. Prepare the crispy eggs: Heat a separate small, non-stick skillet over medium-high heat. Add enough neutral oil (about 1/4 inch deep) to coat the bottom generously. The oil must be hot but not smoking.
  8. Carefully crack one egg into the hot oil. The edges should immediately bubble vigorously and turn brown quickly. Baste the top of the egg white with the hot oil using a spoon until the whites are set and the edges are very crispy, leaving the yolk runny. This takes about 1-2 minutes.
  9. Remove the crispy egg with a slotted spatula, allowing excess oil to drain. Repeat with the remaining eggs.
  10. Serve the Kimchi Fried Rice immediately, topped with one crispy egg, sliced scallions, and crumbled seaweed.

Notes

  • Use very cold, day-old rice; fresh rice will result in mushy fried rice.
  • For a vegetarian version, omit the pork/Spam and add 1/2 cup of sliced mushrooms with the onion.
  • The crispiness of the egg depends on high oil temperature; watch carefully to prevent burning the edges before the white sets.

Nutrition

Find it online: https://recipesfleet.com/kimchi-fried-rice-with-crispy-egg/