Kimchi Fried Rice (김치볶음밥)


  • 3 Tbsp salted butter
  • Half cup onion, medium dice
  • Mushrooms (Optional)
  • 1 cup roughly chopped Kkakdugi kimchi
  • Quarter cup kimchi juice, or to taste
  • Tofu, cubed (Optional)
  • 2 cups cooked, cooled rice
  • 2 tsp soy sauce or Bragg Amino Acids, or to taste
  • 1 tsp sesame oil, or to taste
  • 1 Tbsp salted butter
  • 2 eggs
  • Salt & Pepper
  • Crumbled or slivered nori (roasted seaweed) for garnish
  • Sesame seeds for garnish


    1. In a nonstick sauté pan, melt butter over medium-low heat and add onions & mushrooms. Cook, stirring, until the onions start to sizzle, about 2 minutes.
    2. Add kimchi and kimchi juice and stir until it comes to a boil, about 3 minutes.
    3. Add tofu and cook until sauce is nearly dried out, about 5 minutes.
    4. Break up the rice in the pan with a spatula and stir it to incorporate. Turn heat to medium and cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes.
    5. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice.
    6. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
    7. Place a small nonstick sauté pan over medium heat and add the salted butter. When the pan is hot and the butter is meted, add eggs, season with salt & pepper and fry to your desired doneness.
    8. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.