Kimchi Fried Rice (Kimchi Bokkeumbap) - A Spicy and Flavorful Korean Delight

   Kimchi Fried Rice, known as Kimchi Bokkeumbap in Korean, is a delightful and comforting dish that transforms the bold flavours of kimchi into a satisfying one-pan meal. This Korean staple combines fermented kimchi with rice, vegetables, and often meat, creating a savoury and slightly tangy dish with a hint of spice. Whether you're a kimchi enthusiast or just looking to explore Korean cuisine, this detailed recipe will guide you through the steps to create a delicious Kimchi Fried Rice that can be customized to suit your taste preferences.


  • 2 cups cooked short-grain white rice (preferably a day old)
  • 1 cup well-fermented kimchi, chopped
  • 1/2 cup kimchi juice
  • 1/2 cup diced chicken, pork, or tofu (optional)
  • 1 cup mixed vegetables (carrots, peas, corn, or bell peppers)
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean red pepper flakes, adjust to taste)
  • 1 tablespoon mirin (rice wine)
  • 1 tablespoon toasted sesame seeds for garnish
  • Fried eggs for serving (optional)


  1. Prepare the Ingredients:
    • If you haven't already, cook the short-grain white rice and let it cool. It's ideal to use rice that has been refrigerated for at least a day, as it helps achieve the perfect texture for fried rice.
    • Chop the kimchi into bite-sized pieces and reserve the kimchi juice. Dice the chicken or pork if using, and chop the mixed vegetables.
  2. Preheat the Pan:
    • Heat a large pan or wok over medium-high heat. Add the vegetable and sesame oils to the pan, swirling to coat the surface evenly.
  3. Sauté the Aromatics:
    • Add the minced garlic to the hot oil and sauté for about 30 seconds until it becomes fragrant. If you're using meat, add it to the pan and cook until it's browned and cooked through.
  4. Add the Vegetables:
    • Introduce the mixed vegetables to the pan and stir-fry for 2-3 minutes until they soften. If you're using firmer vegetables like carrots, consider adding them a bit earlier in the process.
  5. Incorporate Kimchi and Kimchi Juice:
    • Add the chopped kimchi to the pan, sautéing it with the vegetables for 2-3 minutes. Pour in the kimchi juice to infuse the dish with the distinctive tangy flavour of kimchi.
  6. Season with Soy Sauce and Gochugaru:
    • Drizzle soy sauce over the mixture and sprinkle gochugaru to add a spicy kick. Adjust the quantity of gochugaru based on your spice tolerance. Stir well to evenly distribute the flavours.
  7. Add the Cooked Rice:
    • Break up any clumps in the cooked rice and add it to the pan. Gently fold the rice into the kimchi mixture, evenly distributing the flavours. Use a spatula to mix and stir-fry the ingredients together.
  8. Sprinkle Mirin and Green Onions:
    • Pour mirin over the fried rice, providing a subtle sweetness to balance the savoury and spicy notes. Toss in the chopped green onions, reserving some for garnish. Continue to stir-fry until the rice is well-coated and heated through.
  9. Garnish and Serve:
    • Sprinkle toasted sesame seeds and the remaining green onions over the Kimchi Fried Rice for added aroma and visual appeal. If desired, serve the fried rice with a fried egg for a classic Korean presentation.
  10. Enjoy Your Kimchi Fried Rice:
    • Spoon the Kimchi Fried Rice into bowls and savour the delightful combination of textures and flavours. The crispy bits of rice, the kimchi umami, and the gochugaru kick create a harmonious and satisfying dish.


Kimchi Fried Rice is a versatile and flavorful dish that captures the essence of Korean cuisine. With its balance of spicy, tangy, and savoury notes, this one-pan wonder is perfect for a quick and satisfying meal. Customize it with your favourite proteins and vegetables, and enjoy the comforting warmth of this iconic Korean dish. Share it with friends and family to experience the joy of homemade Kimchi Bokkeumbap.