How to Make It
Egg & Kimchi Rice Bowl
A simple, satisfying Korean rice bowl with stir-fried kimchi, a crispy fried egg, and sesame — quick to make and full of deep, savory flavor.
Ingredients
Kimchi Stir-Fry
- ½ cup baechu kimchi napa cabbage kimchi
- 1 tsp soy sauce
- 1 tsp sesame oil
- Salt
- Cooking oil
For Serving
- 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.
Watch the Recipe
Notes
Stir-frying the kimchi is the key step here — cooking it down concentrates the flavor and gives it a slightly smoky, caramelized depth that raw kimchi doesn’t have. Well-fermented, aged kimchi works best for this. For a heartier bowl, add bacon, spam, or canned tuna to the kimchi as it cooks.
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