Kimchi Fried Rice (Kimchi Bokkeumbap)
Korean kimchi fried rice stir-fries day-old rice with ripe kimchi, gochujang, and aromatics for a quick lunch or dinner, often topped with a fried egg.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeKimchi fried rice, or kimchi bokkeumbap, is a Korean home-style rice dish made to use up leftover rice and well-fermented kimchi. It is savory, lightly spicy, and tangy, with much of its flavor coming from cooking the kimchi until it deepens and sweetens slightly.
This version keeps the classic approach: fry the egg first, cook the kimchi and aromatics, then stir-fry cold rice until every grain is coated. Use rice that has been chilled so it stays distinct in the pan rather than turning soft or sticky.
Ingredients
- 2 tbsp (30 ml) neutral oil, divided
- 2 large eggs
- 1/2 small yellow onion, finely diced
- 2 green onions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 cup (160 g) well-fermented kimchi, chopped, plus 2 tbsp (30 ml) kimchi juice
- 1 tbsp (15 g) gochujang
- 2 cups (320 g) cold cooked short-grain rice or medium-grain rice
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (3 g) toasted sesame seeds (optional)
Instructions
- 1
Heat 1 tbsp (15 ml) of the neutral oil in a large skillet or wok over medium heat. Fry the eggs for 2-3 minutes, until the whites are set and the yolks are cooked to your liking, then transfer to a plate.
- 2
Add the remaining 1 tbsp (15 ml) neutral oil to the pan over medium heat. Add the onion and the white parts of the green onions and cook for 2-3 minutes, stirring often, until softened and lightly translucent but not browned.
- 3
Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the chopped kimchi and cook for 2-3 minutes, stirring often, until it darkens slightly, sizzles, and smells less sharp and raw.
- 4
Add the kimchi juice and gochujang and stir for about 30 seconds over medium heat, until the paste loosens and coats the kimchi in a glossy brick-red mixture.
- 5
Add the cold rice, breaking up any clumps with a spatula. Increase to medium-high heat and stir-fry for 3-4 minutes, pressing and turning the rice, until the grains are separated, evenly colored, and steaming hot.
- 6
Drizzle in the soy sauce and sesame oil, then add the green parts of the green onions. Toss for 30-60 seconds, until the rice is evenly seasoned and you hear light sizzling from the bottom of the pan.
- 7
Taste and adjust only if needed, since kimchi is usually salty. Divide into bowls and top each serving with a fried egg and sesame seeds, if using.
Tips for the Best Kimchi Fried Rice (Kimchi Bokkeumbap)
- Use well-fermented kimchi rather than fresh kimchi; older kimchi gives the sharp, deep flavor this dish is known for.
- Cold rice is important. Freshly cooked warm rice tends to clump and turn soft instead of frying into distinct grains.
- Cook the kimchi for a few minutes before adding the rice. This mellows its raw edge and concentrates its flavor.
- If your kimchi is very juicy or very salty, start with 1 tbsp (15 ml) kimchi juice or skip the soy sauce, then adjust at the end.
- For a meatier version without changing the dish, you can stir-fry 3-4 oz (85-115 g) diced spam, ham, or bacon after the egg and before the onion.
- You can chop the kimchi, slice the green onions, and refrigerate the cooked rice a day ahead so the dish comes together even faster.
Storage and Reheating
Kimchi fried rice is best eaten right after cooking, but leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a small splash of water or a little oil until hot, or microwave until steaming. Fried eggs are best cooked fresh when serving.
Frequently Asked Questions
What kind of rice is best for kimchi fried rice?
Short-grain or medium-grain cooked rice is most common for Korean kimchi fried rice. Day-old chilled rice works best because the grains stay separate in the pan.
Can I make kimchi fried rice without gochujang?
Yes, but the flavor will be less rounded and less deeply savory. You can still make it with just kimchi and kimchi juice, though gochujang adds body, color, and gentle heat.
Is kimchi fried rice supposed to be spicy?
Usually it has mild to moderate heat, depending on the kimchi and how much gochujang you use. If you want it milder, use less gochujang and choose a less spicy kimchi.
Why did my fried rice turn mushy?
This usually happens when the rice is freshly cooked, overly wet, or crowded in a small pan. Use cold rice, cook over medium-high heat, and give the rice room to fry rather than steam.
Quick Info
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
