Kimchi Bokkeumbap

Kimchi bokkeumbap, kimchi fried rice, is the ultimate Korean comfort food and the best way to use up two leftovers at once: day-old rice and aging kimchi. It is the dish students cook in dormitories, the late-night meal of choice, and the thing busy parents make when there is nothing else. A crispy fried egg on top turns it into a proper dinner. It is fast, cheap, and deeply satisfying, the meal that proves simple food can be the best food.

Tangy, smoky rice under a runny golden crown

The rice turns glossy and lightly charred, every grain coated in the sweet-sour tang of kimchi and a spoonful of gochujang, with crispy bits of pork throughout. The fried egg’s runny yolk melts into the rice, making it rich and silky. Use day-old rice so the grains stay separate, and fry everything over high heat for the best texture. Scatter sesame seeds and crumbled nori on top and eat it straight from the pan if you like.

Craving more? Explore all Korean Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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