Omurice with Kimchi Fried Rice

For a quick and satisfying meal, make omurice with kimchi fried rice. Ready in 30 minutes, this Japanese-Korean meal is the ultimate comfort food with bulgogi kimchi fried rice topped with an egg omelet.

Watch how to make this

What is kimchi?

If you've ever visited a Korean restaurant or dined at a Korean home, you will notice that kimchi is a huge part of the diet. Kimchi is a traditional Korean dish made by fermenting seasoned vegetables, commonly Napa cabbage and Korean radishes, with various seasonings like chili pepper flakes, garlic, ginger, scallions, and salted seafood. The fermentation process gives kimchi its characteristic tangy flavor and crunchy texture. The fermented cabbage is served as a side dish or used to make other dishes including kimchi pasta, Korean army stew, and kimchi tofu stew.

For this omurice with kimchi fried rice, you want to use the kimchi made from napa cabbage. If the kimchi is not of great quality, add more seasonings to give your rice more flavor.

Substitutions and variations

• Gluten-free: Use gluten-free tamari instead of soy sauce and make sure your kimchi is gluten-free.
• Protein: You can substitute the beef with Korean marinated chicken or pork for a different flavor profile.

Step-by-step instructions

Step 1: Cook bulgogi

This dish comes together quickly especially if you buy pre-marinated bulgogi and have day-old rice on hand. You can also make your bulgogi by marinating thinly sliced beef with soy sauce, garlic, sesame oil, sugar, and onions. If I have the time, I prefer to make my bulgogi since the flavors can differ when you buy it at the store.

Heat a tablespoon of oil in a large saute pan and cook the bulgogi until browned.

If you're a vegetarian, you can take out the bulgogi. You can also substitute it with chicken or spam!

Step 2: Saute vegetables

To make fantastic fried rice, it all starts with butter. Hey, no one said fried rice is healthy, right? Melt the butter in the same pan and add the chopped onion and garlic. The addition of onions makes the fried rice a bit sweeter, along with the juices of the bulgogi.

Next, add the kimchi and saute until it slightly chars. Cooking the kimchi mellows out the acidity and brings out a smoky flavor.

Add back the bulgogi and make sure to add all of those wonderful bulgogi juices back into the pan. Then, add the rice and kimchi juices and stir until every grain of rice is coated with sauce.

The flavors from the bulgogi help season the rice; however, without it, you may find your dish to be a bit bland. To add more flavor, you can season the fried rice with soy sauce, sesame oil, or even gochujang. Gochujang is a Korean chili paste that will increase the level of spice in your rice, a great addition if you like your food spicy.

Step 3: Prepare omelet

Now, for the omelet, make sure you are using a non-stick pan. This is very important as it will allow the egg to slide right off the pan; otherwise, you will have a mess! Cook 2 beaten eggs per omelet, seasoning them with salt.

Carefully drape the omelet over the fried rice, and dinner is served! Japanese omurice usually has ketchup drizzled on top or a special omurice sauce made from ketchup and Worcestershire. Since our fried rice is already flavorful from the bulgogi and kimchi, you don't need the ketchup. However, it also doesn't hurt to drizzle it on top!

I usually enjoy kimchi fried rice topped with a fried egg, but this omurice with kimchi fried rice and bulgogi is a much more delicious option. It's comforting, satisfying, and so easy to make!

Make-ahead and storage

• Make-ahead: The fried rice can be cooked earlier in the day and reheated before serving. It's best to cook the egg right before enjoying.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

Omurice with Kimchi Fried Rice

Total Time30 minutes mins

Course: Main Course

Cuisine: Korean

Keyword: beef, rice

Servings: 2

Author: Christine Ma

Ingredients

• 1 tablespoon oil
• 1 cup bulgogi (about 7 ounces)
• 1 tablespoon butter
• ½ medium onion chopped
• 1 garlic clove minced
• ½ cup chopped kimchi plus 2 tablespoons kimchi juices
• 2 cups cooked day-old medium-grain white rice
• 1 teaspoon oil
• 4 large eggs beaten
• ½ teaspoon salt

Instructions

• Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the bulgogi and cook until done, about 5 minutes. Transfer the bulgogi with its juices to a bowl and set aside.
• Add butter to the same pan and heat until melted. Add the chopped onion and garlic, sauteing until the onion has softened, about 3-4 minutes. Add the chopped kimchi and cook until the kimchi has softened, about 5-6 minutes. Add the bulgogi back into the pan with the juices and stir to combine.
• Add the cooked rice into the pan and stir well together. Add the kimchi juices, reduce heat to medium and continue to stir until every grain of rice is coated with the kimchi mixture. Taste and adjust seasoning, adding soy sauce or salt if needed. Portion the kimchi fried rice onto two plates.
• Meanwhile, heat 1 teaspoon oil in a nonstick pan over medium heat. Whisk together the eggs with the salt. Pour half of the egg mixture into the pan and swirl the pan around to create an even layer of the egg. Once the eggs have set, flip the omelet over and cook on the other side. Remove from the pan and carefully lay on top of the kimchi fried rice. Repeat with the remaining egg. Serve with ketchup if desired.

Notes

You can find marinated bulgogi in Korean supermarkets or large Asian markets. You can also prepare the marinade at home and combine it with thinly sliced ribeye for homemade bulgogi.

Season the fried rice with soy sauce and salt if needed. Storebought kimchi and bulgogi can vary in levels of saltiness so adjust the seasoning for the fried rice accordingly.