Korean Kimchi Rice Bowl (Stir-Fried Aged Kimchi over Steamed Rice)
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 5
About this dish
Five minutes in a hot pan turns sour, wet kimchi into something sweeter and more savory, as the moisture cooks off and the edges darken.
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The pan has to be hot enough that the kimchi sizzles on contact; otherwise it steams in its own liquid.
Ingredients
Instructions
- 1
Cut 150 g of kimchi into bite-size pieces if needed, and set aside excess liquid if it looks very wet.
Keep 1 bowl of cooked rice warm so the topping can go on while hot.
- 2
Coat the pan lightly with oil and heat it well over medium-high heat.
The pan is ready when the kimchi sizzles immediately on contact, which helps drive off moisture instead of steaming it.
- 3
Add the kimchi and stir-fry for about 5 minutes to remove moisture.
Stir often until the edges darken slightly, the sharp sour smell softens, and the pieces look glossy rather than watery.
- 4
Pour 1 teaspoon soy sauce around the edge of the pan and let it bubble briefly.
Lower the heat, add 1 teaspoon sesame oil, and stir just enough to keep the nutty aroma from burning.
- 5
Fry 1 egg in another pan or in a clear space in the same pan.
Cook until the white is set, then leave the yolk runny or firmer according to preference.
- 6
Spread the stir-fried kimchi over the warm rice and place the fried egg on top.
If the kimchi tastes too salty, mix it with the rice first so the seasoning spreads evenly.
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