Kimchi Fried Rice

김치 볶음밥

kimchi fried rice with pancetta sweet corns and egg yolks.jpg


Ingredients (serves 2-3)

  • 400g cooked rice, cooled (Cooling the rice is the secret to making fluffy fried rice!)
  • 180g Jaru's Original Kimchi 
  • 1/2 Small onion, medium diced
  • 100g of Petite Pois or Sweet corns
  • Sesame seeds and spring onions for garnish
  • 2 tbsp of unsalted butter
  • 2 tbsp of Gochujang (optional)
  • 2 tbsp of Sesame Oil
  • 100g of smoked bacon, medium diced 
  • 100g of smoked chorizo, medium diced 
  • 100g of pork belly, medium diced 
  • *for V*: Mushrooms & Chickpeas work well too!
  • 2 free-ranged eggs for sunny side up



  1. Heat a heavy-bottomed pan or wok over medium heat, cook onions, kimchi, chorizo, and butter for 5 minutes to bring up the flavours.  
  2. Add chopped bacon, pork belly, petite pois and sweetcorns, and cook until the moist is nearly dried out. about 5 minutes. 
  3. Add the cooled rice and gochujang in the pan, and mix it gently using a spatula. 
  4. (On a separate pan, make beautiful sunny side ups!)
  5. Heat the pan to low heat, to make the bottom crispy. That's the best part. You'll find the right timing by its sizzling sound and smells! it normally takes about a minute.
  6. Finish with sesame oil, toasted seeds, and spring onions.
  7. Grab some Korean beers, or Soju, and dig in. 

SEPTEMBER 18, 2017





Gunmoo Kim