Korean Bunsik Kimchi Bokkeumbap (Kimchi Fried Rice)
Bunsik-style kimchi fried rice starts by making scallion oil from green onions, then stir-frying well-fermented kimchi to drive off moisture before seasoning with gochujang and soy sauce and tossing in day-old rice. The scallion oil lays a nutty base across the rice, and the aged kimchi's sharp acidity layers with the gochujang's heat to build depth. Cold leftover rice fries without turning mushy, keeping individual grains distinct, and the dish is topped with seaweed flakes and a runny fried egg. A small amount of sugar can be added if the kimchi's sourness is overpowering.
Adjust Servings
Instructions
- 1
Finely chop kimchi and slice green onion thinly.
- 2
Heat oil, sauté green onion to make scallion oil, then stir-fry kimchi for 2 minutes.
- 3
Add gochujang, soy sauce, and sugar, cooking until the seasoning is fragrant.
- 4
Add rice and stir while pressing lightly so seasoning coats all grains evenly.
- 5
Fry eggs sunny-side up to soft yolk and place on top of the rice.
- 6
Finish with seaweed flakes and serve hot immediately.
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