The method
- 01
Char kimchi in sesame oil until edges blacken.
- 02
Push aside, add rice, press into the pan to crisp.
- 03
Crack the eggs on top, cover, cook until whites set.
- 04
Drizzle soy and gochujang, scatter scallions.
Korean · Spicy · Weeknight
Kimchi Rice Bowl
Charred kimchi over rice with a runny egg — the perfect 10-minute fridge-clean dinner.
Joey Blitz
4.86 · Master Chef
Time
15 Mins
Skill
Intermediate
Rating
4.9 / 5
Watch it made
Cook-alongs from the chef, plus variations other cooks have filmed in their own kitchens.
0:06Community
Crisping the rice properly
Aria L.
"Press it flat and don't stir for two full minutes."