Korean fried rice recipe (Kimchi Bokkeumbap)

Kimchi Bokkeumbap (김치볶음밥) is one of the most popular home-cooked recipes in South Korea. It's simple, tasty and the perfect way to use up cooked rice. With fermented kimchi, rice and fried egg, this dish combines spice and umami in every bite. Perfect for using up day-old rice!

Ingredients for 2 servings:

2 cups cooked rice (preferably day-old)

1 cup chopped kimchi

2 tablespoons kimchi water (optional)

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 tablespoon gochujang (Korean chili paste) – optional

1 teaspoon sugar

2 eggs

1 chopped scallion

Toasted sesame seeds (optional)

Chopped seaweed (optional)

Directions

Heat the vegetable oil in a large skillet. Add the chopped kimchi and sauté for about 3 minutes.

Add the sugar, kimchi water (if using), and gochujang. Mix well to combine the flavors.

Add the cooked rice. Stir vigorously to break up any clumps and coat everything in the seasoning. Cook for 3–5 minutes.

Turn off the heat, add the sesame oil, and stir to combine. Sprinkle with scallions and sesame seeds, if desired.

In a separate skillet, fry the eggs until the yolk is cooked to your liking.

Serve the rice in bowls or on plates, top with the fried egg, and top with seaweed, if desired.

Tips and Variations

With meat: Add bacon, ground beef, or ham along with the kimchi.

Vegetarian: Replace the meat with mushrooms or cubed tofu and leave the egg.

Without gochujang: Substitute a pinch of red pepper powder or leave it out for a milder version.