Korean Fried Eggs on Rice with Kimchi Recipe
A very simple dish: a bowl of warm rice topped with a fried egg and a portion of kimchi, plus a quick soy–sesame sauce. In Korea, this kind of meal often saves rushed mornings or late dinners when you don’t have the energy to cook. The taste is a bit like our fried egg with potatoes and pickled cucumber, just in a rice-and-Korean version.
This dish combines the comfort of a warm rice bowl with the punchy flavor of kimchi and the richness of a runny fried egg. It’s incredibly quick to prepare, uses pantry staples, and brings a distinctly Korean character to everyday ingredients.
Chef's tips
Use day-old rice if you have it — just reheat it gently with a splash of water so it becomes fluffy again. Don’t overcook the eggs; the runny yolk acts like a sauce for the rice. If your kimchi is very sour, a tiny pinch of sugar in the soy–sesame sauce can balance the flavor.
How to serve
Serve in deep bowls so it’s easy to mix everything together. Add extra kimchi on the side for those who like more heat, and keep extra soy sauce and toasted sesame seeds on the table for topping. A simple miso soup or a light broth pairs well if you want to turn it into a more filling meal.
Ingredients
- rice - 140 g
- eggs - 2 piece
- kimchi - 80 g
- soy sauce - 1.5 tablespoon
- sesame oil - 1 teaspoon
- vegetable oil - 1 tablespoon
- chives finely chopped - 1.5 tablespoon
- sesame seeds toasted - 1 tablespoon
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Cook it in a pot according to the package instructions until tender but not mushy. After cooking, leave it covered for 5 minutes.
- If the kimchi pieces are large, chop them into smaller pieces so they’re easier to eat.
- In a small bowl, mix the soy sauce with the sesame oil. You can add a little water if you want a milder flavor.
- Heat the vegetable oil in a frying pan over medium heat. Crack in the eggs and fry for 3–4 minutes, until the whites are fully set and the yolks remain runny or soft, depending on how you like them.
- While the eggs are frying, you can slightly tilt the pan and spoon the hot oil over the whites so they set faster without drying out the yolks.
- Spoon the hot rice into two bowls, gently flattening it with a spoon.
- Place a fried egg in the center of each bowl and add a portion of kimchi on the side.
- Drizzle everything with the soy–sesame sauce, then sprinkle with chopped chives and toasted sesame seeds. Eat by mixing everything together in the bowl just before eating.
Storage
No storage information available for this dish.
This is one of those dishes that feels like a warm hug in a bowl. It’s perfect for days when you’re tired but still want something homemade and satisfying, and it’s also a great way to use up leftover rice and kimchi from the fridge.
