Kimchi fried rice, known in Korea as Kimchi Bokkeumbap, is one of the most popular and comforting everyday dishes in Korean cuisine. Made using well-fermented kimchi, rice, and simple pantry ingredients, it transforms leftovers into a deeply flavourful meal that is quick, satisfying, and packed with character.
This dish reflects the heart of Korean home cooking. Kimchi, a fermented staple found in almost every Korean household, adds a bold, tangy, and slightly spicy flavour that defines the dish. Traditionally prepared as a quick lunch or dinner, kimchi fried rice is often topped with a fried egg, making it both humble and indulgent at the same time.
Kimchi fried rice is loved not only for its flavour but also for its flexibility. It can be made vegetarian, topped with meat or seafood, or adjusted to suit different spice levels. This authentic recipe walks you through the classic method used in Korean kitchens, ensuring a balanced, savoury result every time.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients
Main Ingredients
- 3 cups cooked short-grain or medium-grain rice (preferably day-old)
- 1½ cups well-fermented kimchi, chopped
- 2 tablespoons kimchi juice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil or sesame oil
- 1 tablespoon gochujang (Korean chilli paste)
- 1 teaspoon soy sauce
- 1 teaspoon sugar (optional, to balance acidity)
Optional Add-Ins
- 100 g cooked bacon, spam, or ham, diced
- 1 teaspoon butter (for richness)
To Finish
- 2–3 eggs, fried sunny-side up
- Sliced spring onions
- Toasted sesame seeds
- Toasted seaweed strips (optional)
Step-by-Step Instructions
- Heat a large pan or wok over medium heat and add the oil.
- Add chopped onion and sauté until soft and translucent.
- Stir in the garlic and cook briefly until fragrant.
- Add chopped kimchi and cook for 3–4 minutes, allowing it to caramelise slightly.
- If using meat, add it now and cook until lightly browned.
- Stir in the gochujang, soy sauce, and sugar if using. Mix well.
- Add the cooked rice, breaking up any clumps with a spatula.
- Pour in the kimchi juice and stir until the rice is evenly coated.
- Cook for 5–7 minutes, stirring occasionally, until the rice is hot and slightly crispy.
- Taste and adjust seasoning if needed.
- Stir in butter if using, then remove from heat.
- Serve hot, topped with a fried egg and garnished with spring onions and sesame seeds.
Cooking Tips & Variations
- Use well-fermented kimchi for the best depth of flavour. Fresh kimchi will taste milder.
- Day-old rice works best because it fries without becoming mushy.
- For a vegetarian version, omit meat and use sesame oil for extra richness.
- Add vegetables such as peas, carrots, or mushrooms for more texture.
- For extra heat, drizzle with Korean chilli oil before serving.
What to Serve With Kimchi Fried Rice
- Simple cucumber salad
- Steamed dumplings
- Korean pickled radish
- Miso or seaweed soup
- Extra kimchi on the side
Storage & Reheating
Kimchi fried rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or in the microwave until piping hot. Add a splash of water or oil if the rice feels dry.
Frequently Asked Questions
Can I use any type of rice?
Short-grain or medium-grain rice works best, but long-grain rice can be used in a pinch.
Is kimchi fried rice very spicy?
The spice level depends on your kimchi and gochujang. You can adjust both to taste.
Can I make it vegan?
Yes, simply omit meat and eggs and ensure your kimchi is vegan-friendly.
Final Thoughts
Kimchi fried rice is a perfect example of how simple ingredients can create bold, unforgettable flavours. This authentic Korean recipe is quick enough for busy weeknights yet comforting enough to become a regular favourite. Once you try it, you’ll understand why Kimchi Bokkeumbap holds a special place in Korean home cooking.
