📝 About This Recipe
This iconic Korean comfort food transforms humble leftovers into a complex, soul-warming masterpiece powered by the deep, funky depth of fermented seasonings. The star of the show is well-aged kimchi, which provides a tangy crunch that cuts through the richness of a perfectly fried egg and savory sesame oil. It is a vibrant, one-pan symphony of spicy, sour, and savory flavors that captures the essence of Seoul's street food culture.
🥗 Ingredients
The Rice and Fermented Base
- 3 cups Day-old cooked short-grain white rice (cold and grains separated)
- 1 cup Well-fermented napa cabbage kimchi (finely chopped)
- 1/4 cup Kimchi brine (strained from the kimchi jar)
- 1 tablespoon Gochujang (Korean chili paste) (for depth and heat)
Aromatics and Protein
- 3 strips Bacon or thick-cut pork belly (cut into 1/2 inch pieces)
- 1/2 Yellow onion (small dice)
- 3 pieces Garlic cloves (minced)
- 3 stalks Scallions (whites and greens separated, thinly sliced)
- 1 tablespoon Neutral oil (grape seed or vegetable oil)
Seasonings and Finishing
- 1 tablespoon Toasted sesame oil (high quality)
- 1 teaspoon Soy sauce (to taste)
- 2 pieces Large eggs (for frying)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1/4 cup Gim (Roasted seaweed strips) (shredded)
👨🍳 Instructions
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1
Prepare your rice by breaking up any large clumps with wet hands or a spatula to ensure individual grains will fry evenly.
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2
Place a large non-stick skillet or seasoned wok over medium-high heat and add the chopped bacon or pork belly.
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3
Fry the pork until the fat has rendered and the edges are golden brown and crispy, about 4-5 minutes.
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4
Add the diced onions and the white parts of the scallions to the pork fat. Sauté for 2 minutes until the onions are translucent.
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5
Stir in the minced garlic and chopped kimchi. Cook for 3-4 minutes, stirring frequently, until the kimchi softened and smells fragrant.
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6
Push the ingredients to the side of the pan. Add the Gochujang to the empty space and stir it for 30 seconds to 'toast' the paste before mixing it into the kimchi.
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7
Add the cold rice to the pan. Using a spatula, use a cutting motion to break up the rice and incorporate it with the kimchi mixture.
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8
Pour the kimchi brine and soy sauce over the rice. Increase the heat to high and toss everything together until the rice is evenly stained red.
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9
Spread the rice out in an even layer and let it sit undisturbed for 2 minutes to develop a crispy crust (nurungji) on the bottom.
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10
Drizzle the toasted sesame oil over the rice, give it one final toss, and remove from the heat.
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11
In a separate small non-stick pan, fry the eggs sunny-side up in a little oil until the whites are set but the yolks remain runny.
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12
Divide the rice into two bowls. Top each with a fried egg, a generous sprinkle of sesame seeds, shredded seaweed, and the remaining green scallions.
💡 Chef's Tips
Use 'old' kimchi that has been in your fridge for at least 2-3 weeks; the extra acidity is crucial for the flavor profile. Cold, day-old rice is mandatory because fresh rice contains too much moisture and will result in a mushy texture. If the rice feels too dry while frying, add a tablespoon of water or more kimchi juice rather than more oil. For a vegetarian version, swap the pork for diced smoked tofu and ensure your kimchi is vegan (no fish sauce/shrimp paste). Don't skip the 'searing' step at the end; that crispy bottom layer adds a professional smoky texture to the dish.
🍽️ Serving Suggestions
Serve with a side of Danmuji (yellow pickled radish) to provide a sweet, crunchy contrast. A warm bowl of light miso soup or dried pollack soup helps balance the spice. Pair with a cold Korean lager or a glass of chilled barley tea (boricha). Add a dollop of Kewpie mayonnaise on top for an extra creamy, modern twist. Serve alongside small plates of Banchan, like seasoned spinach or bean sprouts.