A Note on This Recipe
Kimchi is usually eaten raw, and for good reason — but cooking it is just as common in Korea, and it turns into something different entirely.
A quick stir-fry with soy sauce and sesame oil deepens the flavor, the chili paste toasts slightly and turns smokier, richer, less sharp than raw kimchi. Served over rice with a fried egg on top, it’s a simple, satisfying bowl on its own. Add bacon, Spam, or canned tuna if you want something heartier.
How to Make It
Fry the Egg
Heat oil in a nonstick pan over medium heat. When the oil shimmers, crack in an egg (or two). Cook until the edges are crispy and golden brown and the yolk is still runny. Lightly season with salt, then remove from the pan, keeping the pan on the heat.
Cook the Kimchi
Add more oil to the pan if needed. Add the kimchi and stir to coat in oil. Season with soy sauce and sesame oil, then stir-fry over medium-high heat until the kimchi is wilted and the juices have reduced and thickened.
Assemble and Serve
Place steamed rice in a bowl and top with the kimchi. Add the fried egg on top and garnish with sesame seeds. Serve with roasted seaweed sheets on the side.
Ingredients
- ½ cup baechu kimchi napa cabbage kimchi
- 1 tsp soy sauce
- 1 tsp sesame oil
- Salt
- Cooking oil
- Steamed rice
- 1-2 fried eggs
- Sesame seeds
Instructions
- Heat oil in a nonstick pan over medium heat and fry the egg until the edges are crispy and golden but the yolk is still runny. Season lightly with salt and set aside.
- In the same pan, add a little more oil and stir-fry the kimchi over medium-high heat with soy sauce and sesame oil until wilted and the juices have reduced and thickened.
- Spoon steamed rice into a bowl, top with the kimchi, then place the fried egg on top. Garnish with sesame seeds and serve with roasted seaweed sheets on the side.
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