There's nothing quite as deeply and profoundly flavorful as caramelizing fermented foods, which is why you've got to try this kimchi fried rice and top it with 2 poached or fried eggs; the runny yolk will mix into and moisten the rice, taking this to a whole other level. The poached egg also paired quite nicely with my 'landweed' garnish, some fresh nasturtium from my garden, as it does with the much more traditional shredded seaweed.


Recipe Summary

15 mins
20 mins
35 mins
2 large bowls


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Drain kimchi over a pot, reserving the juice.

  • Meanwhile, coat a pan with olive oil and add corned beef.

  • Chop kimchi into small chunks; add to the pan. Place pan over medium-high heat. Cook and stir until mixture is browned to your liking, 4 to 7 minutes. Add rice, kimchi juice, water, and gochujang.

  • Mix rice mixture together and spread evenly over the pan; cook for 3 to 4 minutes. Mix and pat rice down again. Continue cooking, mixing and pressing rice every 3 to 4 minutes, until evenly browned and crusty, 12 to 15 minutes total.

  • Mix green onion, sesame seeds, and sesame oil into the fried rice. Taste and season with soy sauce. Stir again. Transfer fried rice to serving bowls.

Chef's Notes:

I highly recommend you use a nonstick skillet for working with the rice.

Corned beef is optional, but if you do have some leftover from your St. Patrick's Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.

Get Chef John's recipe for Corned Beef.

Nutrition Facts

603 calories; protein 12.8g; carbohydrates 81.8g; fat 24.7g; cholesterol 20.8mg; sodium 1038.5mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
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Rating: 4 stars
This is a good way to use up left overs. Very easy and fast weeknight dinner. I've used both corned beef and ham in this. We thought the ham was a little better. Read More