Kimchi Bokkeumbap (Kimchi Fried Rice) with Fried Egg and Nori Garnish Recipe
Kimchi Bokkeumbap is a flavorful Korean fried rice dish made with spicy kimchi, tender chicken, and seasoned with gochujang and gochugaru. This quick and easy recipe yields a savory, slightly tangy stir-fry that is perfect for a comforting meal. Topped with a sunny-side-up egg, toasted sesame seeds, and crispy seaweed strips, this dish offers layers of texture and a delicious umami kick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 3 cup Cooked Rice (About 200g or 2 servings)
- 160 g Kimchi (adjust amount as preferred)
- 150 g Chicken breast or thigh, cut into small dices
- ½ Onion, cut into small dices
- 2–3 Spring onions, thinly sliced
- 2 Fried Eggs (Sunny-side up)
Seasonings and Oils
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili powder or paprika)
- 1 tbsp Sugar
- 1 tsp Salt (adjust to taste)
- 1 tsp Sesame oil
- 1 tbsp Kimchi juice (water squeezed from kimchi)
- 2 tbsp Vegetable oil (neutral flavor oil)
Garnishes
- Toasted sesame seeds
- Spring onions
- Seaweed strips (Crispy nori cut into thin strips)
Instructions
- Prepare Kimchi and Ingredients. Squeeze out water from the kimchi and reserve 1-2 tablespoons of kimchi juice for later use. Chop the kimchi into bite-sized pieces. Dice the chicken breast or thigh and the onion into small pieces. Slice the spring onions thinly.
- Heat the Pan and Sauté Onion and Chicken. Preheat a large wok or pan over medium-high heat and add the vegetable oil. Stir fry the diced onion briefly until fragrant, then add the chicken pieces and cook for 1-2 minutes until they are cooked through.
- Add Kimchi and Spices. Add the chopped kimchi to the pan and stir fry for a few seconds. Then add the gochugaru and gochujang. Stir thoroughly to combine the chili paste well with the chicken and kimchi, cooking briefly until fragrant.
- Incorporate Rice and Seasonings. Increase the heat to high and add the cooked rice to the pan. Pour in the reserved kimchi juice, sesame oil, sugar, and salt. Mix everything well to ensure the rice is evenly coated and heated through.
- Finish and Garnish. Continue stir-frying the mixture for another 1-2 minutes. Turn off the heat and sprinkle the sliced spring onions and toasted sesame seeds on top. Transfer the fried rice to serving plates.
- Serve with Egg and Garnishes. Top each plate with a sunny-side-up fried egg with a runny yolk. Garnish with additional toasted sesame seeds, thin nori seaweed strips, and extra spring onions for added flavor and texture.
Notes
- Cooked rice should ideally be day-old or cooled to prevent sogginess during frying.
- Adjust kimchi quantity and salt according to your taste preference and kimchi’s saltiness.
- Chicken can be substituted with tofu or shrimp for variation.
- Use neutral oil with a high smoke point like vegetable or canola oil for stir-frying.
- You can add additional vegetables such as carrots or peas for extra nutrition and color.
- Be careful not to overcook the egg; the runny yolk enhances the creaminess of the dish.
Keywords: Kimchi Bokkeumbap, Korean fried rice, kimchi fried rice, spicy fried rice, chicken kimchi rice, gochujang recipe, quick Korean meal