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Kimchi and black garlic fried rice in a red dish with scallions

Kimchi Fried Rice with Black Garlic

Day-old rice stir-fried with well-fermented kimchi, kimchi juice, spring onions, fresh and black garlic, gochujang and sesame oil, topped with a fried egg, toasted sesame seeds and crumbled seaweed.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Korean
Servings 3 to 4

Ingredients
  

Fried rice

  • 600 g (4 cups) cold cooked short- or medium-grain rice
  • 200 g (1 ⅓ cups) well-fermented cabbage kimchi, chopped, plus 3 tbsp (45 ml) kimchi juice
  • 2 tbsp (30 ml) neutral oil
  • 15 g (1 tbsp) butter (optional)
  • 4 spring onions, whites and greens sliced separately
  • 2 garlic cloves, finely chopped
  • 4–5 cloves black garlic (about 20 g), mashed
  • 1 tbsp (17 g) gochujang (optional)
  • 1–2 tsp gochugaru (optional)
  • 1 tbsp (15 ml) soy sauce, plus more to taste
  • 1 tsp sugar, if the kimchi is very sour
  • 2 tsp (10 ml) toasted sesame oil

Toppings

  • 3–4 large eggs
  • 1 tbsp (15 ml) neutral oil
  • 1 tbsp toasted sesame seeds
  • 1 sheet roasted seaweed (gim), crumbled
  • extra kimchi, to serve

Instructions
 

  • Chop the kimchi, break up the rice, mash the black garlic and mix the gochujang into the kimchi juice.
  • Heat the oil and butter over medium-high heat. Fry the spring onion whites and garlic for 30 seconds, then the black garlic for 20–30 seconds.
  • Add the kimchi and gochugaru and stir-fry 3–4 minutes until softened and lightly caramelised.
  • Add the rice and the kimchi juice mixture. Toss, then press down and leave 1 minute at a time to toast, for 4–5 minutes total, until piping hot.
  • Season with soy sauce (and sugar if needed), then stir in the sesame oil and spring onion greens.
  • Fry the eggs in a separate pan until the whites are set and the yolks runny.
  • Serve the rice topped with an egg, sesame seeds and seaweed.

Notes

  • Use cold, day-old rice and sour, well-fermented kimchi.
  • No black garlic: use 4 fresh garlic cloves and ½ tsp dark soy sauce.
  • Many kimchi brands contain fish sauce or shrimp; check the label for a vegetarian or vegan version.
  • Cooking kills the live bacteria in kimchi. Serve some raw kimchi on the side if you want them.
  • Refrigerate leftovers within an hour and eat within 1 day.
Keyword black garlic fried rice, fried rice with egg, kimchi bokkeumbap, kimchi fried rice, Korean fried rice, leftover rice recipe