Kimchi Fried Rice from Bonchon features spicy, tangy kimchi, savory garlic, and tender stir-fried rice mixed with vegetables and topped with a perfectly fried egg, presenting a vibrant and flavorful Korean comfort dish.
Equipments
- Wok or large skillet
- Spatula
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring spoons
- Serving plate or bowl
- Frying pan (for egg)
- Rice cooker (optional)
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup napa cabbage kimchi
- 3 tablespoons kimchi juice
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1/2 small yellow onion
- 1/2 cup carrots
- 1/4 cup green peas
- 2 green onions
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1 tablespoon butter
- Toasted sesame seeds (for garnish)
- Roasted seaweed strips (gim/nori, optional for garnish)
Using day-old jasmine rice is essential for achieving the perfect texture in Kimchi Fried Rice, as freshly cooked rice can become mushy when stir-fried. The key flavors come from the combination of tangy napa cabbage kimchi and its juice, which adds a spicy depth to the dish. Fresh garlic, yellow onion, and vegetables like carrots and green peas provide a balanced, savory base. When cooking the egg, a non-stick frying pan and butter help create a perfectly fried egg with a rich flavor. Your Kimchi Fried Rice from Bonchon copycat menu will capture the authentic taste of this beloved Korean comfort food with these ingredient tips.
Instructions
- Instructions:
- Dice kimchi, garlic, onion, carrots, and green onions.
- In a mixing bowl, combine soy sauce, gochujang, kimchi juice, sesame oil, sugar, and black pepper. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
- Add garlic and onion; sauté until fragrant and slightly translucent.
- Stir in carrots and cook until just tender.
- Add diced kimchi and cook for 2-3 minutes, stirring occasionally.
- Add day-old rice and break up any clumps with a spatula.
- Pour in the prepared sauce mixture; toss everything together until rice is evenly coated.
- Add green peas and half the green onions; stir-fry for another 2 minutes.
- Push rice mixture to the side; melt butter on the empty side of the pan, then mix into rice.
- Taste and adjust seasoning if needed.
- Heat remaining oil in a frying pan; fry eggs sunny-side up or to desired doneness.
- Plate the fried rice, top with a fried egg, and garnish with toasted sesame seeds, seaweed strips, and remaining green onions.
- Serve immediately.
Substitution
Kimchi Fried Rice from Bonchon copycat menu offers a spicy and tangy flavor profile with tender rice and vegetables, accented by a runny fried egg on top. If you don't have napa cabbage kimchi, you can substitute with any fermented cabbage kimchi or even a kimchi-flavored paste for similar tanginess. When day-old jasmine rice isn't available, freshly cooked rice should be cooled thoroughly to avoid clumping during stir-frying. You can swap gochujang with a mixture of chili paste and a bit of miso to mimic its spicy and umami taste. Make sure to taste and adjust seasoning, as kimchi brands differ widely in saltiness and spice level, affecting the final flavor of your dish.
Tips
Make sure to use day-old jasmine rice because fresh rice tends to be too moist and clumps together, which affects the texture of your kimchi fried rice. You should dice all ingredients uniformly to ensure even cooking and flavor distribution throughout the dish. When stir-frying, keep the heat medium-high to develop a slight crisp on the rice without burning the vegetables. Remember to push the rice mixture aside before melting the butter, allowing it to evenly coat the dish for a rich, savory finish.
Nutritions
Kimchi Fried Rice from Bonchon provides a balanced source of carbohydrates from jasmine rice, essential vitamins, and antioxidants through napa cabbage kimchi and assorted vegetables like carrots and green peas. The dish contains protein from the eggs and a small amount of healthy fats from vegetable oil and sesame oil. The addition of gochujang and kimchi juice contributes probiotics and adds a spicy tang that enhances digestion and metabolism. Your meal is flavorful while supporting gut health and offering a moderate caloric intake suitable for a satisfying Korean comfort food experience.
Storage
Store Kimchi Fried Rice in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. When reheating, add a splash of water and heat in a wok or skillet over medium heat to prevent drying out. Your kimchi fried rice will taste best when served hot and garnished fresh after reheating.
Variation or Alternatives
You can substitute jasmine rice with short-grain rice for a stickier texture that holds flavors well. Replace gochujang with a mix of sriracha and miso paste for a slightly different spicy umami profile. For a richer taste, try frying the rice in bacon fat or adding diced pork belly before the vegetables. Instead of sunny-side up eggs, scramble them with scallions and mix directly into the rice for an integrated flavor experience.
Allergies
Kimchi Fried Rice contains soy sauce and gochujang, both of which often include soy and wheat, common allergens. Sesame oil and toasted sesame seeds may trigger allergic reactions in individuals sensitive to sesame. Your dish also includes eggs and seafood-based ingredients like roasted seaweed, which can be problematic for those with egg or seafood allergies.
Why this recipe?
Kimchi Fried Rice from Bonchon restaurant is highly praised for its perfect balance of spicy, tangy kimchi and savory fried rice, creating a flavorful and satisfying dish. It features premium ingredients, including aged kimchi and high-quality rice, delivering authentic Korean taste with every bite. The dish's unique flavor profile and satisfying texture make it a beloved choice among fans of Korean cuisine. You will enjoy replicating this recipe at home to customize the spice level and savor the fresh, homemade taste.