Kimchi Bokkeumbab (Kimchi Fried Rice)

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READY IN:
40mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

  • Ingredients
  • 8 tablespoons vegetable oil
  • 3 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 12 tablespoon coarse salt
  • 2 cups sliced leeks (or green onions)
  • 4 cups cooked rice (the older the better)
  • 1 tablespoon red chili pepper flakes (gochugaru)
  • 6 large eggs (2 eggs scrambled)
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame seeds
  • 12 cup cabbage kimchi

Directions

  1. Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.
  2. Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.
  3. Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.
  4. Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.

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