Kimchi Fried Rice (Kimchi Bokkeum Bap)

Kimchi Fried Rice ( bokkeumbap) is quick and cheap to make and simply the perfect recipe for using up leftover cooked rice! Serve this spicy and smoky Korean fried rice the traditional way – with a fried egg on top. 
 
the best Korean Kimchi Fried Rice (kimchi bokkeumbap) served in a white bowl with a fried egg on top
 

I had been using up leftovers this whole weekend, so I decided to make this kimchi fried rice as a nice change from all of the Thanksgiving-inspired dishes we had been eating.

Got leftover rice? Make Korean Kimchi Fried Rice!

Kimchi fried rice is a humble Korean dish made basically with old kimchi and leftover rice. Since Korean homes almost always have these two staples, kimchi fried rice is a favorite go-to meal whenever there seems to be nothing to eat at home.
 
This spicy and smoky Korean fried rice is especially popular among young people who are living on a low budget as it is a quick-fix meal – inexpensive to prepare, yet delicious and filling. This is probably why my son makes Kimchi Fried Rice quite frequently.
 
If you like kimchi but have not had Kimchi Fried Rice, I highly encourage you to try and make it at home. I guarantee it will become one of your go-to easy dinners and a new family favourite. 
 
Kimchi fried rice (Kimchi bokkeumbap) served on a plate with a runny sunny side up egg on top

This time, I used a little bit of bacon – just enough to give the Korean Kimchi Fried Rice a smoky flavor. Serve this easy Korean rice dish with a fried egg on top if desired. 

Tips for making Kimchi Fried Rice: 

As I mentioned in my previous kimchi recipe posts, when you cook with kimchi, it is best to use well-fermented kimchi for the rich and robust flavor it develops. No exception here.

If you want to get even more flavor, add some meat – preferably fatty meat. Popular meat additions by Koreans include pork, bacon, beef, ham or spam. While stirring your Kimchi Fried Rice, scrape up the flavorful brown bits from the bottom of the pan – that’s where the flavour is!

I like to add bacon to my Kimchi Fried rice, but If you are using fresh raw meat (I suggest about 4 oz), make sure to season it with salt and pepper and set it aside while preparing other ingredients. You can also add a small amount of garlic and/or ginger to flavor the meat. Coat the skillet with oil before cooking the meat.

Some kimchi fried rice recipes use chicken or shrimp as the source of protein, so feel free to experiment once you’ve got a hang of the basic fried rice recipe. For a vegetarian kimchi fried rice,  substitute tofu squares for the meat, use vegan kimchi and skip the egg.

side view of a bowl of Korean Kimchi Fried Rice with bacon served the traditional way, with a fried egg on top

FAQ: 

Which rice shall I use for making Korean Kimchi Fried Rice? 

Day old white short grain rice is the best. If the rice is hard after being in the fridge, heat it up in the microwave to soften it a little. If you need to make fresh rice for this dish, use a little less water than called for to make the rice slightly drier than usual.

How to make Kimchi Fried Rice: 

Cook the bacon until crispy, then add the veggies, the kimchi with its juice as well as some soy sauce and gochujang. Stir fry this mixture for 5 minutes, before adding the cooked rice. 

Stir constantly until everything is well incorporated and the rice clumps are all broken up. This should only take about 5 minutes. Add salt and pepper to taste and scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the optional sesame seeds at the end.

Top your Kimchi Fried Rice with the optional fried egg, and garnish with the optional sesame seeds and chopped scallions. Enjoy! 

Did you make and love this Kimchi Fried Rice recipe?Please rate the recipe below by either clicking the stars or with a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on PinterestTwitterFacebook, and Instagram.

DSC 1097 2 150x150 1 150x150 - Kimchi Fried Rice (Kimchi Bokkeum Bap)
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4.67 from 12 votes

Kimchi Fried Rice (Kimchi Bokkeum Bap)

Kimchi Fried Rice ( bokkeumbap) is quick and cheap to make and is the perfect recipe for using up leftover cooked rice! Serve this spicy and smoky Korean fried rice the traditional way - with a fried egg on top. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: Asian, Korean
Keyword: cheap, comfort food, easy, egg, fried rice, kimchi, Korean, leftovers, pan-fried, quick, take-out
Servings: 2
Author: Hyosun

Ingredients

  • 3 - 4 strips of bacon diced - see note 2
  • 3/4 cup diced kimchi
  • 1/4 small onion diced
  • 1 small carrot diced
  • 3 - 4 tablespoons juice from kimchi
  • 1 tablespoon soy sauce
  • 1 - 2 tablespoons Korean chili pepper paste gochujang
  • 2-1/2 cups cooked short grain rice see note 1
  • vegetable or canola oil for stir-fring
  • 1/2 tablespoon sesame oil
  • salt and pepper to taste

Optional

  • 1 teaspoon sesame seeds
  • 1 scallion chopped
  • 2 eggs fried

Instructions

  • Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.
    Kimchi bokkeumbap
  • Add the kimchi, onion, carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 5 - 6 minutes. Take the time to do this step so the rich flavors develop.
    Kimchi bokkeumbap
  • Add the rice along with a tablespoon of oil, if you have removed the bacon fat.
    Kimchi bokkeumbap
  • Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Add salt and pepper to taste. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the optional sesame seeds at the end.
    kimchi bokkeumbap
  • Top with the optional fried egg, and garnish with the optional sesame seeds and chopped scallion and serve.

Notes

1. Day old rice is the best. If the rice is hard after being in the fridge, heat it up in the microwave to soften it a little. If you need to make fresh rice for this dish, use a little less water than called for to make the rice slightly drier than usual.)
2. If using fresh raw meat (about 4 oz), season it with salt and pepper and set aside while preparing other ingredients. You can also add a small amount of garlic and/or ginger to flavor the meat. Coat the skillet with oil before cooking the meat.)
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!
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