The magic of leftover white rice.

I’ve known this since I was a kid learning how to make fried rice in my grandmother’s kitchen. The other day, I saw Carolina Gelen’s take on Ketchup Rice and thought it would be great to recreate a crispy Korean variation with kimchi and gochujang similar to a jeon but without the batter. It's quick to make, and its crispy golden exterior pairs perfectly with a sunny side up egg, making it a hearty meal for any time of day, especially breakfast. With a touch of gochujang for heat and toasted sesame oil for nutty richness, this recipe offers a perfect balance of flavors.

The key to making the perfect Kimchi and Rice Pancake is patience and technique. Cooking the rice pancake slowly over medium-low heat ensures a crispy outer layer without burning the rice. The combination of chopped kimchi and chicken bouillon powder adds depth to the dish, enhancing the savory notes.

This kimchi rice pancake recipe is not only simple but also customizable. Feel free to adjust the spice levels with more or less gochujang, or experiment with different toppings like a sprinkle of shredded seaweed. With just a handful of ingredients and a trusty non-stick pan, you can transform leftover rice into a satisfying, crispy creation in under 10 minutes. Perfect for two servings, this dish will quickly become a staple for when you crave a quick yet flavorful meal

Ingredients

• 3 cups of cooked, day old Jasmine rice

• 1 cup kimchi, roughly chopped

• 2 teaspoons gochujang

• 1 teaspoon chicken bouillon powder

• 2 teaspoons toasted sesame oil

• 2 large eggs

• 3 tablespoons canola or vegetable oil

• 3 scallions, thinly sliced

• Kosher salt to taste

• Crushed white sesame seeds, for garnish

• Optional: chili crisp, for garnish

Special Equipment

• 8-inch non-stick pan

Serves 2

Directions

In a medium bowl, combine the rice, chopped kimchi, gochujang, chicken bouillon powder, and sesame oil. Mix thoroughly using gloved hands to ensure the gochujang is evenly distributed.

1. Heat a non-stick pan over medium-low heat. You want to cook the rice pancake slowly to prevent the rice from burning. Add a tablespoon of oil to the pan, followed by half of the rice mixture. Use a rubber spatula to press the rice evenly into the pan, ensuring the edges get crispy. Cook for about 4-5 minutes.

2. Flip the pancake carefully, ensuring the rice is crispy and golden brown. If it’s cooking too fast, lower the heat. Press the other side into the pan with the spatula and, if the pancake looks dry, drizzle a little oil around the edges. Cook for an additional 4-5 minutes, then transfer to a plate.

3. Repeat the same process with the remaining rice mixture to make the second pancake.

4. Once both pancakes are done, fry the eggs in the same pan with a little more oil. Cook them sunny side up, seasoning with a pinch of Kosher salt. The eggs should cook for about 3 minutes, or until the whites are set.

5. Top each kimchi rice pancake with a sunny side up egg, thinly sliced scallions, and crushed sesame seeds. For extra flavor, add a dash of chili crisp, if desired.