Why You’ll Love This Recipe
Kimchi Fried Rice, or Kimchi Bokkeumbap, is a bold, spicy, and savory Korean dish that transforms leftover rice and fermented kimchi into a deeply flavorful comfort food. Quick to prepare and endlessly customizable, it’s perfect for busy weeknights or when you crave a satisfying, umami-packed meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked rice (preferably day-old)kimchi (chopped, plus a bit of kimchi juice)onion (chopped)garlic (minced)gochujang (Korean chili paste)soy sauceeggs (optional, for topping)green onions (sliced)sesame oilvegetable oilsesame seeds (for garnish)
directions
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chopped onions and garlic, sauté until fragrant and softened, about 2–3 minutes.
Stir in chopped kimchi and cook for another 2–3 minutes to release its flavor.
Add gochujang and a splash of kimchi juice, stirring well to combine.
Add cooked rice, breaking up any clumps and mixing thoroughly with the kimchi mixture.
Season with soy sauce and cook for 5–7 minutes, stirring occasionally until everything is evenly combined and heated through.
Drizzle with sesame oil and mix in sliced green onions.
In a separate pan, fry eggs sunny-side up (if using).
Serve hot, topped with a fried egg and sprinkled with sesame seeds and more green onions.
Servings and timing
This recipe yields approximately 2–3 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
Add diced spam, bacon, or tofu for protein.
Use cauliflower rice for a low-carb option.
Top with shredded nori or roasted seaweed flakes.
Add a touch of sugar to balance spiciness.
Mix in vegetables like peas, corn, or carrots.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave until hot.
Add a splash of water or oil to prevent dryness when reheating.
FAQs
Can I use freshly cooked rice?
Day-old rice works best for texture, but fresh rice can be cooled slightly and used if needed.
What kind of kimchi is best?
Well-fermented kimchi offers the deepest flavor, but any kind will work.
Is this dish very spicy?
It can be—adjust gochujang and kimchi to your heat preference.
Can I make it vegan?
Yes, use plant-based kimchi and skip the egg or replace it with tofu.
What’s the purpose of kimchi juice?
It enhances the depth and tanginess of the dish.
Can I freeze Kimchi Fried Rice?
Yes, cool completely and freeze in portions—reheat in a pan for best results.
Conclusion
Kimchi Fried Rice is a fiery, flavorful way to enjoy Korean cuisine at home, combining pantry staples with the bold taste of fermented kimchi. Whether topped with an egg or packed with extras, it’s a deeply satisfying dish that comes together quickly and delivers comfort in every bite.
Print
Kimchi Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
- Diet: Vegetarian
Description
Kimchi Fried Rice (Kimchi Bokkeumbap) is a bold and spicy Korean comfort dish made by stir-frying fermented kimchi with rice, vegetables, and seasonings — often topped with a fried egg for a satisfying meal.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup well-fermented kimchi, chopped
- 2 tbsp kimchi juice (from the jar)
- 1/2 small onion, diced
- 2 green onions, chopped (separate white and green parts)
- 1 clove garlic, minced
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sugar (optional)
- 2 eggs (optional, for topping)
- Toasted sesame seeds, for garnish
- Seaweed strips or nori flakes, for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add diced onion, white parts of green onion, and garlic. Sauté until fragrant, about 2 minutes.
- Add chopped kimchi and cook for 3–4 minutes until softened and slightly caramelized.
- Stir in kimchi juice, gochujang, soy sauce, and sugar if using. Cook for 1 minute.
- Add the cooked rice and stir-fry everything together, breaking up clumps and ensuring even mixing.
- Drizzle with sesame oil and remove from heat. Mix in green parts of green onions.
- In a separate pan, fry eggs to desired doneness (sunny-side up preferred).
- Serve fried rice in bowls, topped with a fried egg, sesame seeds, and seaweed strips if desired.
Notes
- Use cold, day-old rice for the best texture and less clumping.
- Adjust gochujang and soy sauce to taste for spice and saltiness.
- Add cooked pork belly, tofu, or spam for protein variation.