Kimchi Fried Rice (Kimchi-Bokkeumbap)
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Kimchi fried rice is a tasty Korean dish that’s quick and easy to make. You can whip it up in about 15 minutes using leftover rice and kimchi. This spicy, savory meal is perfect for busy weeknights or when you’re craving comfort food.
You’ll love how versatile kimchi fried rice is. Add bacon, eggs, or veggies to make it your own. The key is to stir-fry the kimchi until it’s soft and flavorful before adding the rice. Don’t forget a drizzle of sesame oil at the end for extra yumminess!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make kimchi fried rice:
- 2 cups cooked rice (day-old rice works best)
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup bacon or spam, diced (optional)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon sesame oil
- 2 green onions, sliced
Can’t find some ingredients? Try these swaps:
- Use cauliflower rice instead of regular rice for a low-carb option
- Swap bacon for tofu or mushrooms to make it vegetarian
- No gochujang? Mix sriracha and miso paste as a substitute
Feel free to add extras like carrots, onions, or a fried egg on top. You can also adjust the amount of kimchi and gochujang to suit your taste.
Remember, the key to great kimchi fried rice is using ripe, flavorful kimchi. The older your kimchi, the more punch it’ll pack!
Instructions
Heat up a pan or wok over medium-high heat. Add some oil and let it warm up.
Toss in chopped kimchi and stir-fry for about a minute. This helps bring out the flavors.
Add cooked rice, kimchi juice, and gochujang (if using). Mix everything together well.
Keep stirring for about 5-7 minutes. This lets the rice soak up all the tasty kimchi flavors.
You can add other ingredients like bacon, veggies, or mushrooms if you like. Just cook them before adding the rice.
Drizzle in some sesame oil at the end for extra flavor. Give it a final stir.
Serve your kimchi fried rice hot. You can top it with a fried egg or some sliced green onions if you want.
Enjoy your homemade kimchi-bokkeumbap!
Tips, Tricks & Storing
Make your kimchi fried rice extra tasty with these simple tips:
Use day-old rice. It’s drier and less sticky, perfect for frying.
Chop your kimchi into small pieces. This helps spread the flavor evenly.
Don’t skimp on the kimchi juice! It adds a tangy kick to your dish.
Try adding a fried egg on top. The runny yolk mixes wonderfully with the rice.
For extra protein, toss in some diced spam or leftover chicken.
To store leftovers, let the rice cool completely. Put it in an airtight container and keep it in the fridge. It’ll stay good for 3-4 days.
When reheating, add a splash of water. This keeps the rice from drying out.
For a quick breakfast, shape cold kimchi fried rice into patties. Fry them up for crispy rice cakes!
Remember, kimchi fried rice is super flexible. Feel free to toss in your favorite veggies or meats. Have fun and make it your own!