Korean · Breakfast & brunch

Kimchi fried rice with egg

Name: Kimchi fried rice with egg
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups cold cooked medium-grain rice; 2 cups well-fermented napa cabbage kimchi, chopped; 1/3 cup kimchi juice; 2 tablespoons neutral oil, divided; 4 scallions, whites and greens separated; 1 tablespoon gochujang; 2 teaspoons soy sauce; 1 teaspoon granulated sugar; 1 teaspoon toasted sesame oil; 4 large eggs; 1 sheet roasted gim, crumbled; 2 teaspoons toasted sesame seeds

Tangy kimchi bokkeumbap with separate rice grains, gochujang depth, sesame, nori, and a runny fried egg.

About 30 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

4 cups cold cooked medium-grain rice
2 cups well-fermented napa cabbage kimchi, chopped
1/3 cup kimchi juice
2 tablespoons neutral oil, divided
4 scallions, whites and greens separated
1 tablespoon gochujang
2 teaspoons soy sauce
1 teaspoon granulated sugar
1 teaspoon toasted sesame oil
4 large eggs
1 sheet roasted gim, crumbled
2 teaspoons toasted sesame seeds

Instructions

Break cold rice apart with damp fingers. Squeeze chopped kimchi lightly, reserving its liquid with the measured juice.
Heat 1 tablespoon oil in a over medium-high. Cook kimchi and scallion whites until the kimchi edges caramelize and excess liquid evaporates, 4 to 5 minutes.
Stir in gochujang, soy, and sugar for 30 seconds. Add rice and fry, pressing out clumps, until hot and distinct; add kimchi juice gradually only until evenly red, not wet.
Remove from heat and fold in sesame oil and scallion greens. In a separate pan, fry eggs in remaining oil until whites are crisp-edged and yolks remain soft.
Divide rice into bowls, top with eggs, gim, and sesame, and serve immediately.