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Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi fried rice is a quick and delicious dish that is easy enough to make during the week or the weekend. This basic recipe packs extra kimchi flavor and spice!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Side Dish
Cuisine: Korean
Keyword: kimchi bokkeumbap, kimchi fried rice with gochujang, kimchi rice, vegetarian kimchi fried rice
Servings: 2 servings
Calories: 170kcal


  • 2 cups rice preferably day-old rice
  • 1 cup kimchi chopped
  • 1 tbsp kimchi juice more or less to taste
  • 1-2 tbsp gochujang Korean red pepper paste
  • 2 tsp sesame oil
  • 2 garlic cloves minced


  • 1 green onion chopped
  • 2 eggs fried
  • sesame seeds
  • roasted seaweed (gim), shredded


  • Heat around one tablespoon of oil in a skillet over medium heat. Once hot, add the garlic and stir-fry for 30 seconds to one minute, just until lightly browned.
  • Add the chopped kimchi and gochujang and stir-fry for 3-4 minutes until it starts to smell fragrant and crisp up. Frying the kimchi also helps to prevent the rice from getting too soggy/mushy in the following step.
  • Add the rice to the kimchi. Mix well to combine so that the rice separates nicely and the mixture is uniform in color. Continue to stir-fry for a few more minutes to heat the rice thoroughly and toast slightly.
  • Mix in the kimchi juice and sesame oil. Remove the pan from the heat. Taste and add a pinch of salt or sugar if needed.
  • Optionally garnish with green onion, sesame seeds, fried eggs, and gim before serving.