Three rules: use old sour kimchi (not fresh), use cold leftover rice, use butter.
What You Need
- 2 bowls cold leftover rice
- 1 cup well-fermented, sour kimchi, chopped + 2 tbsp kimchi brine
- 2 tbsp butter
- 1 tbsp gochujang
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 2 fried eggs (cooked separately)
Optional: diced spam or bacon (100g), sliced scallion, sesame seeds, nori strips
How to Make It
Cook the protein (if using): Fry spam or bacon in the pan first. Remove and set aside.
Caramelize kimchi: Melt butter over medium-high heat. Add kimchi. Cook 3-4 minutes without much stirring until the kimchi starts to caramelize and develop dark edges. Add gochujang. Stir and cook 1 more minute.
Add rice: Add cold rice and kimchi brine. Break up clumps. Press rice flat against the pan. Leave untouched for 1-2 minutes — you want a slight crust forming. Toss, press again. Repeat 2-3 times.
Season: Drizzle soy sauce and sesame oil around the edge of the pan. Toss to incorporate.
Serve: Divide rice into bowls. Top with a fried egg (edges crispy), scallion, sesame seeds. Return protein to the rice.
From our Seoul Meets Mexico City collection.