Korean Brunch Delight: Spicy Kimchi Fried Rice with Eggs (Kimchi Bokkeumbap and Dak Jjim)

Allergens

Soy, Eggs, Garlic

Ingredients

• 2 cups cooked white rice (preferably day
• old)
• 1 cup kimchi, roughly chopped
• 2 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 4 large eggs
• 2 teaspoons sugar
• 1 teaspoon black pepper
• Salt to taste
• 1/2 cup kimchi juice (from the jar of kimchi)
• 2 teaspoons vegetable oil

Instructions

1. In a large non stick pan, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
2. Stir in gochujang, soy sauce, kimchi juice, sugar, black pepper, and salt. Cook for 1 minute, then add the chopped kimchi to the pan.
3. Gently mix the kimchi with the sauce until well coated, then add the cooked rice. Stir well to combine and cook for 4 5 minutes or until the rice is heated through. Taste and adjust seasoning as needed.
4. In a separate pan, heat sesame oil over low heat. Crack eggs into a bowl, whisk gently, and pour into the pan. Cook slowly for about 8 10 minutes, or until the egg white is set but the yolk remains runny.
5. Serve the spicy kimchi fried rice in a large dish, topped with sliced green onions. Place the slow cooked egg on the side. Enjoy your Korean Brunch Delight!

Chef’s Insight

The secret to perfectly cooked eggs lies in controlling the heat, allowing the egg white to set slowly while keeping the yolk runny.

Notes

Make sure to use high-quality gochujang for a richer flavor. Adjust the spiciness by adding more or less kimchi juice to the dish.