This is a great way to use kimchi, simply fried with minced beef and rice. Hint: When you buy already made Kimchi from a Korean market leave the Kimchi in room temperature 1 day for ferment.
This recipe is so easy even a beginner like me can make it. As a Korean, I find that it's time consuming to make most Korean dishes. But this one is definitely my go to recipe when I have left over rice and want something spicy. The only thing different I do to this recipe is that I mix the eggs with the rice instead of placing it on top. - 12 Jan 2010
Made as written except that I only used 3 cups of rice due to personal preference. This was very good but I did feel it lacked a little something so I added some Sriracha and that did the trick. Great recipe! - 03 Apr 2016 (Review from Allrecipes US | Canada)