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.
South Korea
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🌙
Supper
🌶️
Medium spicy
Umami
Salty
Spicy
Filling
Nutty
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
2
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
Main Ingredient:
eggs
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
In fridge:
1 days
Freezing:
No
Ryż z kimchi można przechować w lodówce do następnego dnia i podgrzać, ale jajka sadzone najlepiej przygotować świeże tuż przed jedzeniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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