Kimchi Fried Rice Brunch Bowl

brunch · fridge cleanout

Kimchi Fried Rice Brunch Bowl

15 minEasyServes 2Kids OKSpice: Mild (adjustable)

Ingredients

cooked rice2 bowlsEither
kimchi1 cup, choppedH-Mart
pork (or Spam)100gEither
egg2Any store
seasoned seaweed flakes (김가루)a small amountH-Mart

Sauce

Korean red pepper flakes (gochugaru)1 tspH-Mart
soy sauce1 tspAny store
toasted sesame oil1 TbspEither
8 to buy
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Steps

1

Heat oil in a pan and stir-fry the chopped kimchi with the pork (or Spam).

~4 min

2

Add the gochugaru and soy sauce and stir-fry together.

~2 min

3

Add the rice, stir-fry until well mixed with the kimchi, then drizzle in the sesame oil.

~4 min

Why: Add the sesame oil last so its aroma doesn't cook off.

4

In a separate pan, fry the eggs sunny-side up with a runny yolk.

~3 min

Watch out: Cooking the yolk fully firm loses the sauce-like richness — keep the white set and the yolk runny.

5

Plate the fried rice, top with the fried egg and seaweed flakes to finish.

~2 min

Tips

  • —

    Well-fermented kimchi gives the deepest flavor; if using fresh kimchi, add a splash of vinegar.

  • —

    Break the runny yolk and mix it in for extra richness.

  • —

    Adjust the spice level freely with the amount of gochugaru.

Storage

Refrigerate up to 2 days; freezes well too and reheats without losing much flavor.