Kimchi Bokkeumbap 김치 볶음밥 (Kimchi Fried Rice)

My good friend and famous Aussie actor Hugh Jackman provided me some inspiration for tonight’s dinner, Korean-style Ginger Fried Rice, a dish he apparently loves according to a recent article that I read. When he was younger, his father used to do a lot of business in Korea, exposing him to many Korean dishes including this one. Later, he would become a goodwill ambassador to Seoul and a fan-favorite among Korean fans who love Hollywood movies. As for this dish, I changed it up a little bit (added scrambled eggs and the all-important Korean staple, kimchi). Thankfully, my family loved it along with a bean sprout banchan that I prepared as well. If you’re a fan of fried rice, this recipe might be right for you.

Ingredients: Serves 4 people

  • 4, 5 cups cooked rice (set out to “dry”)
  • 1 cup diced kimchi
  • 3 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 2 green onions, diced
  • 1 small onion, diced
  • 1 tbsp red chili flakes (gochugaru)
  • 6 large eggs (2 scrambled, 4 toppings)
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp sesame seeds
  • 2 tbsp olive oil


1. Heat 1 tbsp. olive oil in a small, nonstick skillet over medium-high heat. Add 2 eggs and cook until fully scrambled. Add in minced garlic, diced onions, ginger, and cook for a few minutes. Slide the mixture to the side of the skillet and add the kimchi. Saute kimchi for several more minutes without combining.

2. Drizzle 1 tbsp. olive oil and add rice, red pepper flakes (gochugaru), and soy sauce.  Cook for about 5 minutes while stirring to combine ingredients. Taste and add salt if needed.
3. Cook enough sunny-side eggs up for each plate of fried rice.
4. Spoon fried rice on serving plates topped with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil.

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