Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Kimchi Fried Rice with Crispy Tofu
A vibrant and flavorful Korean dish featuring tangy kimchi combined with fluffy fried rice, topped with crispy pan-fried tofu. This comfort food is quick to prepare and bursts with the signature spicy and fermented flavors of traditional Korean cuisine.
50 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour6/10
Umami7/10
Spicy6/10
🥄 Texture
Crispy tofu provides a crunchy exterior with a soft, pillowy interior, contrasting nicely with the slightly chewy, separated grains of day-old rice. Kimchi pieces add tender-crisp bites and the scrambled egg lends pockets of silky, creamy texture throughout.
👃 Aroma
Bright, fermented kimchi aroma with tangy, garlicky notes up front, layered over toasty sesame and a savory soy base. A faint background heat from the gochugaru and the warm aroma of pan-fried tofu complete the scent profile.
🍷 Pairs Well With
Crisp cold lager or pilsner to cut the richness and refresh the palate; alternatively a slightly sweet, fizzy makgeolli or chilled green tea works well.
🥗 Side Dishes
Light, crunchy banchan such as oi muchim (spicy cucumber salad), pickled radish (danmuji), or seasoned spinach (sigeumchi namul); a simple seaweed (kim) snack or steamed egg (gyeran-jjim) are also good companions.
Ingredients(13 items)
- 13 cups cooked rice (day-old, cooled)
- 22 cups kimchi (chopped)
- 33 tablespoons kimchi juice (from the jar)
- 414 ounces firm tofu (pressed and cubed)
- 53 tablespoons vegetable oil (divided)
- 63 cloves garlic (minced)
- 72 green onions (sliced)
- 82 tablespoons soy sauce
- 91 tablespoon gochugaru (Korean red chili flakes)
- 101 teaspoon sesame oil
- 111 teaspoon sugar
- 122 eggs (beaten)
- 131 tablespoon sesame seeds (for garnish)
Nutrition Information(per serving)
385
Calories
14.2g
Protein
45.8g
Carbs
16.5g
Fat
Instructions
- 1
Press the tofu between paper towels with a heavy weight for 15-20 minutes to remove excess moisture.
- 2
Cut the pressed tofu into 1-inch cubes and set aside.
- 3
Chop the kimchi into bite-sized pieces, reserving 3 tablespoons of kimchi juice.
- 4
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 5
Add the tofu cubes and pan-fry for 8-10 minutes, stirring occasionally, until golden and crispy on all sides. Transfer to a plate and set aside.
- 6
In the same skillet, add the remaining 1 tablespoon of vegetable oil over medium heat.
- 7
Add the minced garlic and sauté for 30 seconds until fragrant.
- 8
Add the chopped kimchi and kimchi juice, and stir-fry for 2-3 minutes to release the flavors.
- 9
Add the cooled rice to the skillet, breaking up any clumps with a spatula or wooden spoon.
- 10
Stir in the soy sauce, gochugaru, and sugar, mixing well to coat all the rice evenly.
- 11
Continue stir-frying for 4-5 minutes until the rice is heated through and well combined.
- 12
Push the rice to the sides of the skillet and pour the beaten eggs into the center.
- 13
Scramble the eggs for 1-2 minutes, then mix them throughout the rice.
- 14
Add the sesame oil and stir to combine all ingredients.
- 15
Return the crispy tofu to the skillet and gently fold it into the rice.
- 16
Add the sliced green onions and mix well.
- 17
Transfer to serving bowls and garnish with sesame seeds.
- 18
Serve immediately while hot.
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