Try this cozy, oven-baked kimchi fried rice made entirely on a sheet pan. This hands-off method spreads the rice out to maximize surface area, creating crispy, golden Nurungji while keeping the inside chewy and flavorful. Instead of constant stir-frying, the oven does all the work. Making this an effortless, weeknight-friendly take on a classic Korean comfort dish. Finished with silky, runny eggs baked right on top, this sheet-pan version is the perfect weeknight solution.
INGREDIENTS (serves 3–4)
- 2 cups uncooked white rice
- 2 tablespoons toasted sesame oil
- 1½ tablespoons gochujang
- ¼ cup kimchi juice
- 1½ tablespoons soy sauce
- 1 teaspoon sugar
- 1 cup Eveyday kimchi (spicy)
- ½ cup crushed roasted seaweed (gim)
- ½ cup diced onion
- ½ cup diced Spam (or protein of choice)
- 3-4 eggs
DIRECTIONS
- Preheat the oven to 450°F
- In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce, and sugar.
- Add the chopped kimchi, crushed seaweed, diced onion, and diced Spam (or your protein of choice) and mix well.
- Add the cooked rice and mix until evenly coated.
- Transfer the rice mixture to a sheet pan and spread it out loosely in an even layer.
- Bake for 20-30 minutes, until the rice is crispy and golden on top.
- Remove the pan from the oven and create shallow wells in the rice. Crack the eggs directly into the wells.
- Return the pan to the oven and bake until the egg whites are just set and the yolks remain runny.
- Serve immediately while hot and crispy.
Recipe, Photography, and Videography by Gina Hanbi Kang