Korean Brunch: Spicy Kimchi Fried Rice with Sunny-Side Eggs (Kimchi Bokkeumbap & Sunny-Side Up)
A flavorful korean brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups cooked white rice, chilled 1 cup kimchi, coarsely chopped 2 green onions, thinly sliced 2 cloves garlic, minced 2 tbsp gochujang (Korean red chili paste) 1 tbsp soy sauce 1 tsp sesame oil 2 large eggs 1 tbsp butter Salt and pepper, to taste
Instructions
- a. In a large pan or wok, heat the butter over medium heat. Add garlic and green onions, sautéing for 1 minute until fragrant. b. Add the chilled white rice to the pan, stirring gently to combine with the garlic and green onions. Cook for about 3 4 minutes. c. Stir in the gochujang, soy sauce, and sesame oil, mixing well. Continue cooking for another 2 3 minutes until heated through. Season with salt and pepper as needed. d. In a separate non stick pan, cook the sunny side up eggs to your preferred doneness. e. Serve the kimchi fried rice in two bowls, topped with one sunny side up egg per bowl.
Chef’s Insight
The combination of spicy kimchi fried rice and creamy sunny-side-up eggs creates a perfect balance of flavors and textures, making this dish both satisfying and comforting.
Notes
Be sure to use fresh kimchi for the best flavor and texture.