Kimchi fried rice

Kimchi-bokkeumbap 김치볶음밥

This simple, simple dish is super, super tasty. It’s just a few ingredients, but it’s a dish much loved by Koreans.

This version is simple, but you can dress it up with a bit of beef or pork. I posted a version of this recipe a few years ago that included the leftover sauce and drippings from a simple version of bulgogi, but the recipe was without a video. Eventually I made a video for more traditional bulgogi, and now I made a video for kimchi bokkeumbap too.

Many Koreans also like to put a fried egg on top, but my family prefers this simple version. When my son lived in the school dorm, visits with him were rare. I talked to him on the phone before he came and I asked:

“What food do you miss the most? I’ll make it for you when you come.”

I figured I would need some time to prepare and shop ahead of time, but he answered: “I miss kimchi bokkeumbap.”

“What? That’s it? Is there anything else?”

“Just kimchi bokkeumbap, Mom.”

As you see in this video, you don’t need to prepare much in advance for kimchi bokkeumbap if you have kimchi and rice on hand. So of course I made it for him, along with grilled beef and lots of high protein food. As soon as he came home, I was ready to stir fry. He loved it!



  1. Heat up a pan. Add the vegetable oil.
  2. Add the kimchi and stir fry for 1 minute.add kimchi
  3. Add rice, kimchi juice, water, and gochujang. Stir all the ingredients together for about 7 minutes with a wooden spoon.add kimchi juice
  4. Add sesame oil and remove from the heat.
  5. Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

add sesame seeds



More kimchi recipes:


  1. LarkspurRose Georgia My profile page joined 12/14
    Posted December 8th, 2014 at 7:13 pm | # |

    I just made this recipe after not knowing what to do with the kimchi I bought…I think my dad was getting upset that I haven’t touched it much since I bought it. It turned out great! As a young 14 year old, this was definitely a quick and awesome recipe on a school night. Your recipes have definitely been helping me with learning how to make Korean food :)

  2. afan toronto, ontario, canada My profile page joined 11/14
    Posted November 6th, 2014 at 7:07 am | # |

    Maanchi, seriously you have started my journey on discovering Korean food. It looks great and I will keep you posted on my progress. Anyone watching you can tell you are passionate about your cooking. When you taste your food it looks to me like its really really delish!. It doesn’t hurt that you are so cute as well. Please come by when you are in Toronto. We have a very large Korean community here and I can find all these ingredients easily…..thanks for teaching me how to start cooking Korean.

  3. baileyt2 United States My profile page joined 10/14
    Posted October 22nd, 2014 at 2:23 pm | # |

    This is really excellent as written. Thanks! Also, I made it for breakfast by keeping everything the same except, instead of rice, I used old-fashioned oatmeal (but no need to fry it, just add the other ingredients to the cooked oatmeal), and topped it with a soft-cooked fried egg. Sounds weird, and maybe it is, but it is really, really good. (I have a nice picture but I don’t know how to attach it.)

  4. rickyflay United States My profile page joined 7/14
    Posted July 14th, 2014 at 10:22 pm | # |

    maangchi i made this three times but the texture always comes out very mushy after i add the kimchi juice i cant even add water is there a way to solve this?

  5. Berner Regina SK My profile page joined 4/14
    Posted April 30th, 2014 at 1:58 pm | # |

    Great recipe. Paired it with some bulgogi marinated chicken thighs I barbecued. Perfect!

  6. medusagurlyeah Adelaide My profile page joined 1/14
    Posted April 24th, 2014 at 11:22 pm | # |

    Hi Maangchi,

    Was inspired when you said you made ‘upgraded’ version using meats or vegetables!
    I ran out of kimchi so I chopped up chonggak kimchi and used the chonggak kimchi juice and threw in leftover soy sauce beef.
    It was EXCELLENT!!
    Thank you, Maangchi!

  7. JessicaLeah Alabama My profile page joined 1/14
    Posted January 27th, 2014 at 11:55 pm | # |

    Ah, this recipe was really good! It came out perfectly for me ^^
    I added a fried egg too because I really like that. Also, I love spicy food, but I can’t handle it very well so I added a bit of mayonnaise. I’m not sure if it goes with it right, but it tasted really good!
    Thank you for the great recipe! So so good.

  8. flcatng Singapore My profile page joined 12/13
    Posted December 18th, 2013 at 7:52 am | # |

    Hi maangchi!
    Will adding a couple cloves of garlic improve the flavour profile? Or are they completely unnecessary?
    Cooking my first Korean meal for my family this weekend!
    Thanks so much for your help, glad I found your recipes :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2013 at 10:35 am | # |

      “Will adding a couple cloves of garlic improve the flavour profile?” I usually don’t add garlic when I make kimchi bokkeumbap, but if you want, go ahead, why not!
      Happy cooking!

  9. bunnytang Singapore My profile page joined 9/13
    Posted September 22nd, 2013 at 11:44 pm | # |

    Hello from Singapore! i only have store-bought kimchi and there isnt much juice in it! What can i substitute it with? I have been addicted to korean food and so thankful that i found your youtube channel! Gonna try cooking more korean food at hm =D

  10. SergioD Madrid, Spain My profile page I'm a fan! joined 11/10
    Posted September 10th, 2013 at 4:32 am | # |

    Hi Maangchi!

    Thanks for another delicious recipe :-) My question is: do we only use the kimchi leaves or do we also use the kimchi filling (chives, radish, green onions…)?

  11. TORY Russia My profile page joined 8/13
    Posted August 30th, 2013 at 5:17 am | # |

    Hi, Maangchi! :) This is one of my favorite meals! It’s delicious , easy and quick! all most simply brilliant !

  12. Sarah03 New york My profile page joined 7/13
    Posted July 14th, 2013 at 3:13 pm | # |

    yey! thanks for your link to original bulgogi recipe Maangchi! =D I can’t wait to try the pear onion puree bugolgi version too! bet it’s bulks of delicious. words can’t describe how awesome your recipes are ^^

  13. Sarah03 New york My profile page joined 7/13
    Posted July 14th, 2013 at 12:58 am | # |

    Hi Maangchi, thank you for all your awesome recipes and videos! I’ve used your easier version of bulgolgi marinade and the beef came out delicious! You mentioned in your present bbq bulgolgi recipe with video that you had a simpler version from years ago without video and that simple bulgolgi version was originally posted together with this kimchi rice. That simpler bulgolgi marinade doesn’t have pear onion puree in it. I’m interested in switching back and fourth between your present version and simple version bulgolgi marinade that doesn’t have purée in it. Can you please share the simple version again to refer back to? Thank you in advance I am fan and follower and bit anxious it moved actually if any of your wonderful recipes weren’t here thank you Maangchi! =D

  14. MandyCakes Florida My profile page joined 9/10
    Posted June 25th, 2013 at 3:27 pm | # |

    This looks so good! When I’ve made Chinese versions of fried rice it always called for leftover rice so it didn’t clump. Do you need leftover cold rice or hot rice to make this recipe?

    • annabanana Vancouver, Canada My profile page joined 2/09
      Posted June 30th, 2013 at 10:43 am | # |

      Either one is fine. I like freshly made rice, though.

  15. khandaa0502 taiwan My profile page joined 5/13
    Posted May 25th, 2013 at 3:42 pm | # |

    hi Maanchi, im from Mongolia
    today i found your blog and im so apreciate now, cant stop watching your videos,,,,,
    i just love Korean foods and i want taste your foods with you so badly :-p
    anyways, thanks for your recipe, i will make it when im in my hometown because right niw here in taiwan its so difficult to find ingrediants, so need to wait,,,,,,
    love you!!!!!!!!!

  16. Nyla Queens, NYC My profile page joined 7/10
    Posted January 19th, 2013 at 10:32 pm | # |

    My first attempt came out pretty yummy. It doesn’t look quite as appetizing as your meal because I cut the meat pretty horribly. I just made due with what I had, which was rib-eye steak. The kimchi fried rice I added egg too and cut out the seaweed, since I didn’t have any. But end result was delicious, I made it for me and my grandmother and she really really liked the meal. The meat came out nice and tender and she even ate some of the kimchi fried rice and she’s not a big fan of kimchi.

    Thanks so much for sharing your recipes

  17. tuti.fruti United Kingdom My profile page joined 1/13
    Posted January 18th, 2013 at 8:36 pm | # |

    Maangchiii I need your help !! :(
    I have some issues with cooking the beef. Basically, I cooked it on a hot pan, using a little bit of oil and i cooked its for 15 mins max. unfortunately it turned out really hard and it was so hard that it made my teeth hurt on chewing it. it was my first attempt and I had high hopes. Is there anythng I can do to the beef to make it more soft and tender ??
    also I didn’t like the kimchi i made it was nothing like the ones from restaurants. It had such a strong garlic taste…. hmmm
    I guess I have a long way to go !! ;(

  18. BillP Manchester, UK My profile page joined 10/12
    Posted October 20th, 2012 at 1:36 pm | # |

    Just made this, with the rice and home-made ssam jaang. It was delicious. I found lots of recipes for Bulgogi on the internet but decided on this one, although I think next time i’ll reduce the amount of sesame oil as the flavour overpowered everything else, maybe the oil I used was quite a strong one.

  19. solo05 Hawaii My profile page joined 10/12
    Posted October 15th, 2012 at 2:40 am | # |

    Hi!! in culinary i picked korea as my country for culinary class and we’re suppose to make a dish from our country…so i decided to do kimchi fried rice, is this the whole recipe? i need help . i think your fried rice looks the best out of all the ones i checked :D

    • Maangchi New York City My profile page joined 8/08
      Posted October 16th, 2012 at 3:01 pm | # |

      yes, it’s very easy to make. That’s all! Let me know how your class project is going.

      • solo05 Hawaii My profile page joined 10/12
        Posted October 17th, 2012 at 1:58 am | # |

        thank you!!! hopefully theres hot pepper paste here in Hawaii and will do

      • solo05 Hawaii My profile page joined 10/12
        Posted October 24th, 2012 at 11:22 pm | # |

        is it okay if i dont have hot pepper paste?? and how much sesame oil do i add?

  20. JenRey New York My profile page joined 9/12
    Posted September 11th, 2012 at 2:52 pm | # |

    Hi Maangchi! I’m not a huge fan of spicy foods and there seem to be some sort of spice added to many of these recipes. Would you please let me know if there are any “spice alternatives”? Thanks A lot :)

  21. Nikki04 USA My profile page joined 8/12
    Posted August 10th, 2012 at 7:28 pm | # |

    Maangchi, is there a serving size for this or what is the serving size for this?

  22. zachmurray94 USA My profile page joined 6/11
    Posted May 29th, 2012 at 9:23 pm | # |

    Just made it!! It was amazing!!!

  23. She-Ryn Malaysia My profile page joined 12/11
    Posted January 11th, 2012 at 2:05 am | # |

    i loved making the fried rice for my lunchbox :D

  24. DominiqueEchard North Carolina My profile page joined 5/09
    Posted November 20th, 2011 at 4:46 pm | # |

    Wow! Just when I thought I knew all of the great things you can make WITH kimchi… I see this. Or maybe I just forgot I watched it all those years ago. More reasons for me to use up my kimchi and make more! Some baked tofu would be nice with this to make a one-dish meal.

  25. Huang Jakarta My profile page joined 11/11
    Posted November 16th, 2011 at 1:36 pm | # |

    Hello Maangchi,

    Love your website, and i love Korean food. Been trying your bibimbap recipes and it turns out
    delicious. Anyway, i don’t eat beef, can i used pork instead of beef to cook bulgogi?
    Thanks alot.. :)

  26. Djinni kentucky My profile page joined 6/11
    Posted October 16th, 2011 at 7:30 pm | # |

    is it possible to can(by water boil method) the bulgogi marinade? or would that ruin the taste somehow?

    • DominiqueEchard North Carolina My profile page joined 5/09
      Posted November 20th, 2011 at 4:43 pm | # |

      Djinni, the marinade should hold up very well to the canning process. I bet that would make a great gift for someone. Make many jars and attach recipes for the sauce to the lids. I might steal your idea :D

    • fstroupe NE Mississippi My profile page joined 11/11
      Posted January 9th, 2012 at 1:50 pm | # |

      I have seen “bulgogi marinade” and “Korean barbeque marinade” in Asian markets and actually in the Ft. Campbell army post commissary. I”m sure that they have preservatives added, which some people do not like to eat.

  27. jkhuri44 Sydney, Australia My profile page joined 8/11
    Posted August 14th, 2011 at 5:40 am | # |

    Thank you for this website!

    Absolutely unreal recipes!!! I’ve been eating Korean for years, and never tried cooking it myself..

    I made this recipe along with your spinach and soy bean sprout salads, and the whole family was loving it (including me!)

  28. quietgurl California My profile page joined 8/11
    Posted August 12th, 2011 at 9:30 pm | # |

    Hi Maangchi! I’m going to make this with my friends next weekend like a Korea BBQ party. I was wondering what other veggies or side dishes is good to be serve beside lettuce and kimchi?

  29. gecor hong kong My profile page joined 3/11
    Posted June 25th, 2011 at 12:34 am | # |

    can i use pork for bulgogi?

  30. britener Stockton My profile page joined 6/11
    Posted June 19th, 2011 at 8:58 pm | # |

    Hi! I used your recipe to make bulgogi and kimchi for my husband to celebrate Father’s Day since that’s his favorite korean dish. He absolutely loves it and he said that they taste as authentic as the ones he had in Korea when he was stationed there. So far I have only tried those two recipes but I’m definitely making more each week! We love korean food! Thank you and you’re a great teacher!

    • Maangchi New York City My profile page joined 8/08
      Posted June 20th, 2011 at 9:10 am | # |

      Good news! You made delicious kimchi and bulgogi which means you can cook a variety of Korean dishes! Congratulations!

  31. yumsojalee Washington My profile page joined 6/11
    Posted June 1st, 2011 at 10:49 am | # |

    Maangchi, You are my Julia Childs! I am making my way through your recipes and every one has turned out delicious. I’m a korean adoptee and don’t speak Korean but learning to cook with your fun and instructive videos has made a real Korean out of me!

    Thank you- you’re the best teacher.

  32. silkydoll1214 Manila, Philippines My profile page joined 3/11
    Posted May 31st, 2011 at 10:15 am | # |

    maangchi…. is the honey crucial in this recipe? What do I do if I have no honey, do I really have to have it? :(

  33. oksipak California My profile page joined 1/11
    Posted May 8th, 2011 at 9:16 pm | # |

    Sunday’s dinner was this kimchi fried rice dish. Just got done making it, smells and tastes fantastic! 5/8/11 Sunday. :)

  34. funkydays Milwaukee, WI My profile page joined 4/11
    Posted April 3rd, 2011 at 2:34 pm | # |

    Hi Maangchi,

    I made your kimchi fried rice today, and it was delicious!!! I used my mom’s homemade gochujang and added some spam with that. Ate it with gim wrapped around each bite. :) Made me think of home. Thanks for the recipes.

  35. yuhyunsook7 My profile page joined 2/11
    Posted February 16th, 2011 at 1:02 am | # |

    hi maangchi,

    i recently found this recipe of bulgogi that was very simple and amazing via my husband loved it and he doesn’t even like bulgogi much.

    question is, do you think i can use this recipe for garbi too or would it be something completely different? can you share a classic la garbi recipe?

    thank you!

  36. avhart Helsinki, Finland My profile page joined 12/10
    Posted December 5th, 2010 at 10:06 am | # |

    Your recipes are AMAZING! I’m half Korean, my mom is from Seoul, and I moved to Finland about a year ago. I’ve been so homesick for authentic Korean food, and these recipes taste just like my moms! Thanks soo much :)

  37. kyootty California My profile page joined 7/10
    Posted November 8th, 2010 at 1:55 pm | # |

    I made your bulgogi for a BBQ this weekend and it was such a hit! Thank you so much! Everyone raved about it and wanted the recipe. I think you’re going to get a few new fans of your site. :-)

  38. Kayla Baltimore, Maryland My profile page joined 11/10
    Posted November 7th, 2010 at 9:09 am | # |

    My grandmother had told me to put slices of kiwi over the meat while it’s marinating – she told me that tenderizes the meat. I’ve heard conflicting advice on that, though. Do you recommend the kiwi or is it better without?

    • Maangchi New York City My profile page joined 8/08
      Posted November 7th, 2010 at 10:44 pm | # |

      Yes, some people use kiwi to tenderize meat, but I prefer not to use it because the texture of meat becomes too mushy.

  39. Maangchi New York City My profile page joined 8/08
    Posted October 20th, 2010 at 9:47 am | # |

    oh, your kimchi must be too sour. Kimchi will continue to ferment even in the refrigerator. Use less kimchi: 1/2 cup chopped kimchi instead of 1 cup in the recipe.

  40. shuling perth My profile page joined 8/10
    Posted October 20th, 2010 at 8:11 am | # |

    Hi maangchi,

    I made kimchi fried rice but it was too sour. How do i neutralise the sourness of the kmichi?

    • DominiqueEchard North Carolina My profile page joined 5/09
      Posted November 20th, 2011 at 4:47 pm | # |

      Shuling, you could try adding more sweetness, little by little, tasting each time till it is right to you. Try sugar as it won’t change the flavor of the rice like honey would.

  41. hellokitty08 My profile page joined 5/10
    Posted September 12th, 2010 at 8:04 pm | # |

    Hello. Sorry to ask you so many questions but my husband likes the bulgogi to be sweeter, which ingredient do I add to make it sweeter?

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2010 at 8:06 pm | # |

      Hi, bulgogi is delicious when it’s sweet. If you want your bulgogi to be sweeter, add more sugar or honey.

  42. hellokitty08 My profile page joined 5/10
    Posted September 10th, 2010 at 1:22 am | # |

    I had this with clear noodles at a korean restaurant so if I want to add it, I would just have to boil it and put it over it right?

  43. Laury Tan rowland heights, california My profile page I'm a fan! joined 3/10
    Posted August 22nd, 2010 at 4:48 am | # |

    what type of beef is this?sirloin?D:

  44. ikanapausa New York My profile page joined 7/10
    Posted July 29th, 2010 at 7:48 pm | # |


    I want to make bulgogi, and is it ok if I marinate the meat overnight? Is it going to be really salty?

  45. yippieyeah My profile page joined 7/10
    Posted July 18th, 2010 at 2:54 pm | # |

    If I were to make this with pork, will the marinate sauce be the same? Thank you!

  46. kenikedw Peyton, CO My profile page joined 6/10
    Posted June 28th, 2010 at 9:28 pm | # |

    I loved the Bulgogi…but it was too greasy. I am not sure if that’s the juice? my husband comes home from out of country and can’t wait to try this. He’s Korean and I am learning how to make a lot of recipes through you and my mother in law. (I like your attitude better than my mother in law but don’t tell her that!) lol
    Thank you for making it so easy to cook!

  47. reesejin corona My profile page joined 4/10
    Posted May 17th, 2010 at 3:38 pm | # |

    Very tasty! I made this for my family and they loved it. =)

  48. KKVL Belfast, My profile page joined 4/10
    Posted April 22nd, 2010 at 4:23 pm | # |

    hie maangchi =)

    i tried making bulgogi with your recipe a 2 weeks ago, it was so yummy(i had extra leftover in the fridge, a few times while waiting for the water to boil for tea i sneak a slice or 2 outta the fridge to nibble XD) ..

    i liked it so much, i bought another pack of beef to make another batch XD .. they go so well with almost anthing =D

    thanks for the recipe <3

  49. Jenny
    Posted January 7th, 2010 at 10:49 pm | # |

    I’m going to go make the kimchi bokkeum bap right now! What an awesome recipe to quickly use up old rice! My mother would be proud…haha! Thanks Maangchi!

  50. Steffnee
    Posted November 26th, 2009 at 2:20 pm | # |

    well.. I made it directly as you said. But what do you do if it’s a little “sheen-guh-wuh.” like it has some taste but not alot?

  51. Aika
    Posted November 23rd, 2009 at 2:26 pm | # |

    Maangchi, made this last night and it was delicious! Thank you for the recipe :)

  52. rv65
    Posted November 10th, 2009 at 4:28 am | # |

    Pho is definitely awesome.

  53. chuck
    Posted October 2nd, 2009 at 12:36 pm | # |

    can you make this with chicken?

  54. cookingpractice
    Posted September 7th, 2009 at 6:46 am | # |

    woderful, i have just made a batch of kimchi, i will soon make the stirfried kim chi rice! Thanks

  55. Viv
    Posted July 26th, 2009 at 11:07 pm | # |


    How many cups of rice did you use?

    Thank you!

  56. Briana
    Posted July 2nd, 2009 at 5:32 pm | # |


    I am looking forward to making this this week, but I have just one question. All of the other recipes that I found online use Mirin or some kind of rice wine. Do you think it should be used? Why or why not?


  57. Lily
    Posted June 18th, 2009 at 4:07 pm | # |

    Hi Maangchi! I found your site recently and have tried the Tuna Kimbap and it was a hit! Thanks alot! I was also looking at this bulgogi recipe vs. the bulgogi one you made along with bulgogi stew and was wondering why both recipes were slightly different? The other recipe includes pear. I want to grill or pan cook it. Which recipe is better for that?

    • Goody
      Posted June 26th, 2009 at 12:22 pm | # |

      Yes, I was thinking the same thing! i have never tried this with asian pear – does this make the taste slightly sweeter? Can the asian pear be added to the regular bulgogi recipe to be grilled or pan cooked?

    • Maangchi New York City My profile page joined 8/08
      Posted June 26th, 2009 at 1:14 pm | # |

      This recipe is easier and simpler than the recipe for my bulgogi stew because I don’t use pear as a tenderizer. When I don’t have Asian pear in my refrigerator, but I have to make bulgogi quickly, I use this recipe. If the meat is tender, it is still delicious no matter I use pear or not.

      If you want to make marinade for BBQ, I recommend the other recipe.

  58. Kimmie
    Posted June 4th, 2009 at 3:51 pm | # |

    I always said that Bulgogi is the perfect way at introducing people to Korean cooking. All my friends love it and want to try more korean dishes because of it!!!

  59. Hana
    Posted May 30th, 2009 at 10:45 pm | # |

    Hey Maangchi. Your website’s great!
    I work as an assistant chef in a Korean restaurant, and my boss told me to see your videos if I want to cook other kinds of Korean food. It’s so interesting that I got to see tons of recipes! :)
    Keep up the awesome website. I’ll definitely try cooking the kimchi fried rice! :)

  60. Charles
    Posted April 28th, 2009 at 5:31 am | # |

    Hi Maangchi,

    I made Korean Mandu following your recipie and video.I could not find fresh chives, so I used fiely chopped spring onion. My Korean daughter-in-law says it was very good. Thanks so much for videos!Today I will make Bibimbap.

    Your videos show us so much more than the recipie by itself.

    Thanks again!

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2009 at 9:02 am | # |

      You are so smart! :) Yes, buchu (Asian chives) could be replaced with green onions! Thank you!

  61. Jane
    Posted April 8th, 2009 at 11:46 am | # |

    Hi Maangchi,

    Could you one day make nakji bokkeum?

  62. Voodoocake
    Posted March 20th, 2009 at 7:26 pm | # |

    Thankyou soooo much…. I Love watching you cook… I love the recipes!!! Pls keep cooking and uploading!!!
    Thankyou again!!!

  63. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 12:53 am | # |

    yeah, kimchibokkeumbap is very quick dish and it’s also delicious!

    I usually use sirloin or another prime cut of beef.

  64. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 12:51 am | # |

    I usually use sirloin or another prime cut of beef.

  65. tehijau
    Posted February 21st, 2009 at 1:45 am | # |

    Hi Maangchi!
    I’m a fan of your cooking show at youtube and glad you even have a website to follow up.
    I wonder, which part of the meat you use for bulgogi? Or any tips for choosing the right meat for bulgogi?


  66. Rahvin
    Posted January 27th, 2009 at 7:29 am | # |

    Thank you. Kimchi bok keum bap is my favourite quick dish, when I come home from uni. My Kimchi might not be as good as my mother’s, but I brought some to Austria, when I was home for Christmas. Anyway: I love your recipies and your videos. Thank you for the inspiration.

  67. Maangchi New York City My profile page joined 8/08
    Posted December 17th, 2008 at 12:06 am | # |

    I’m glad to hear that you are getting more and more into Korean cooking!

    I think you should buy steak quality beef to make good bulgogi, then it will be tender. And cut the beef thinly across the grain.

  68. Jessica
    Posted December 15th, 2008 at 3:40 pm | # |

    Hi Maangchi:
    The bulgogi I made last time was good but the meat was too tough. Is there something I can add to make it become more tender? Thanks!

  69. Pasi
    Posted December 13th, 2008 at 4:45 pm | # |

    My god that was tasteful! Me and my girlfriend think it was dead on! Thanks a lot Maangchi. As I am getting more and more into the fascinating Korean cooking, I guess you will get these posts all over your place from me … =)

    Melbourne Chic:
    I do not know about Korean soy sauce yet, but Chinese soy sauce is _very_ salty compared to the Japanese variant. I prefer the latter in all my food.

  70. Maangchi New York City My profile page joined 8/08
    Posted November 23rd, 2008 at 9:58 pm | # |

    Thank you very much! Yes, I am still uncomfortable with my left wrist. Kimchi stew, kimchi bokkeumbap..haha, you really seem to love Kimchi.

  71. Gabieolie
    Posted November 23rd, 2008 at 6:05 pm | # |

    Hi Maangchi,

    I’m going to make kimchi stew tonight and make the kimchi bokkum tomorrow night with left over bulgogi that I have in the refrigerator. I thought I check your website to refresh my memory on those recipes and just read that you sprained your wrist. I hope you get well soon – I hope also that you enjoy the American Thanksgiving on Thursday. Take care,

  72. Maangchi New York City My profile page joined 8/08
    Posted November 19th, 2008 at 12:03 am | # |

    I hope Jenny reads your comment and you guys become friends! Thank you Sunshine23!

  73. Sunshine23
    Posted November 18th, 2008 at 9:09 pm | # |

    Hello, this is meant for Jenny who managed to buy her Red Pepper Paste from Raffles Place. I’m working at Raffles Place as well. Would like to find out from her, where did she buy her paste from. Thank you!!

  74. Sunshine23
    Posted November 18th, 2008 at 8:14 pm | # |

    Hi Maangchi,
    Thank you so much for sharing with us and you are so patient and merticulous! Must have taken alot of your efforts and I believe everyone greatly appreciate that. I am so motivated by you that I went to buy my 1st Red Pepper Paste yesterday and I’ll want to make my 1st Korean dish – Bibimbap

  75. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2008 at 8:29 pm | # |

    Thank you, please let me know how your first Korean cooking attempt turns out. Send me a photo if you want, I will post it on my website.

  76. Tibetan
    Posted November 13th, 2008 at 3:04 pm | # |

    Dear Maangchi. It is very nice of you to show us how to cook all the great korean foods. I am really looking forward to try one of your recipe. Love you website!!!

  77. Maangchi New York City My profile page joined 8/08
    Posted November 4th, 2008 at 8:12 am | # |

    Hi Susan,

    It sounds like pork bulgogi, in Korean “doegi bulgogi.” I will post the recipe for it some day.

  78. Susan Clay
    Posted November 4th, 2008 at 1:34 am | # |

    I once purchased something similar to bulgogi beef at a Korean market. But instead of a mild sweet flavor it was very spicy. I wonder if you know what this may have been? I liked it very much and have not been able to find it since.
    Susan Clay

  79. Hien
    Posted October 31st, 2008 at 1:52 am | # |

    Hi Maangchi,
    Hello from Vietnam. I love Korean food and I love u too :-). Beef bulgogi is one of my favorite Korean food and now I am happy to know how to make it without buying instant marinated source from supermarket. Btw, refer to your above recipe, i don’t find PEAR as your Bulgogi recipe on Youtube. Isn’t it necessary???. If you love Vietnamese Spring Roll, I would love to share it with you one day. Nice day.

  80. Maangchi New York City My profile page joined 8/08
    Posted October 29th, 2008 at 6:27 pm | # |

    Don’t be afraid of undercook beef. Usually 5 minutes of cooking?

    Thank you very much! If you cook one of my recipes, let me know how it turns out.

  81. Desy
    Posted October 29th, 2008 at 11:13 am | # |

    Hi maangchi,

    Love your website and your easy to follow recipes! all your food looks so yummy… mouth -watering :) I can’t wait to try cooking !

  82. Amy
    Posted October 15th, 2008 at 1:51 am | # |

    Everytime I make bulgogi, I always over cook it due to my paranoia of undercooked meat! :) How long do you usually cook a pan full of bulgogi meat for so that it’s tender, but safe to eat? Thanks!

  83. Maangchi New York City My profile page joined 8/08
    Posted October 14th, 2008 at 5:51 pm | # |

    oh, kalgooksu is very delicious. I’m planning to post the recipe soon. haha, “secret behind their broth?” Maybe MSG? : )

  84. jennifer
    Posted October 14th, 2008 at 8:50 am | # |

    I am looking for a great kargooksoo noodle recipe? is it difficult to make? My favorite restaurant in Korea is the MyeongDong Gyoja. Do you know of the restaurant and know what’s the secrete behind their broth? thanks for your help..jennifer

  85. Maangchi New York City My profile page joined 8/08
    Posted October 7th, 2008 at 4:18 pm | # |

    oh, it looks so delicious! Thanks for your update!

  86. meileng
    Posted October 7th, 2008 at 11:09 am | # |

    Hi maangchi, i made kimchi fried rice recently. i added omelette and minced pork for a more substantial dish. It tasted very delicious! it’s on my blog at thanks for the recipe!:)

  87. Maangchi New York City My profile page joined 8/08
    Posted October 1st, 2008 at 10:56 am | # |

    I’m very happy to be found by you, too. : )
    spicy raw squid? Give me more description about the food. If you are interested in stir fried squid dish, it’s already posted. If it’s raw squid dish, why don’t you ask it in Forum under general discussion part. Some other people may give you better answer. Thanks,

  88. Chuchie
    Posted October 1st, 2008 at 8:13 am | # |

    Hi Maangchi! It’s my first time to view your website and i’m so glad i found you. I work in a korean grocery store here in the Phils., so I know all the ingredients you use in your recipes. And I really love to learn to cook Korean food coz I really love it! How do you cook the spicy raw squid? It eally looks good!

  89. Maangchi New York City My profile page joined 8/08
    Posted September 13th, 2008 at 10:44 pm | # |

    Thanks for your update!

  90. Nicole
    Posted September 13th, 2008 at 8:36 pm | # |

    Hi Maangchi…

    I made bulgogi and kimchi rice tonight…it was awesome…I added some of the red pepper paste to the beef and it was yummy! You are so kind for posting all of your recipes!

    Thanks so much!

  91. Maangchi New York City My profile page joined 8/08
    Posted September 11th, 2008 at 10:45 pm | # |

    I use red and spicy sauce for pork bulgogi.
    It’s included in the list of my upcoming cooking videos.

  92. 샤넨
    Posted September 11th, 2008 at 8:15 pm | # |

    Maangchi, how can i make the marinade for Pork bulgogi?

  93. Maangchi New York City My profile page joined 8/08
    Posted September 4th, 2008 at 12:35 pm | # |

    Thank you for your request jangjorim (beef side dish)
    Yes, I am going to post the recipe on my blog someday.
    It’s already included in the list of my upcoming cooking videos.

  94. dori
    Posted September 4th, 2008 at 10:22 am | # |

    i just found your website and i love it! do you have a recipe for jang-jo-rim by any chance? thank you for the wonderful tutorials on korean food!

  95. Maangchi New York City My profile page joined 8/08
    Posted August 30th, 2008 at 10:44 am | # |

    Thank you for your update! Wonderful!

  96. Lydia
    Posted August 29th, 2008 at 7:14 pm | # |

    thanks Maangchi!
    I made this yesterday and my siblings loved it =)

  97. Maangchi New York City My profile page joined 8/08
    Posted August 28th, 2008 at 9:54 am | # |

    wow, happy news! Your kimchi already fermented and cooked kimchi stew! Wonderful!

  98. Jenny
    Posted August 28th, 2008 at 9:19 am | # |

    Hi Maangchi.Finally i found hot pepper paste in Singapore.Only 5 minutes walking from Raffles Place mrt.I made kimchi 5 days ago.It turn out great.Last night i cook kimchi stew.Yummmyyyy.thx again

    • thisiscarene
      Posted May 1st, 2009 at 4:42 pm | # |

      HI Jenny,
      where exactly did you get the hot pepper paste?
      name of the location would be greatly appreciated!

  99. Jenny
    Posted August 23rd, 2008 at 10:29 am | # |

    Thx Maangchi

  100. Maangchi New York City My profile page joined 8/08
    Posted August 22nd, 2008 at 11:14 am | # |

    I found this information on the internet.
    I will translate it in English.

    1.Korean grocery market:
    20 North Canal Road
    Phone : 6538-9801∼3(delivery possible)

    2. Koreana Youtong:
    163 Tras Street #01-01, Lian Huat Building

    Phone : 6324-5016/5017(delivery possible)

    3.samjin shik poom (shik poom means grocery)
    37 MALAN Road
    Phone: 6777-4988(delivery possible)

    Good luck with finding a good grocery market there!

  101. Jenny
    Posted August 22nd, 2008 at 9:31 am | # |

    Maangchi,i love ur website.Does anyone know where i can buy hot pepper paste in Singapore ? thx

  102. Maangchi New York City My profile page joined 8/08
    Posted August 15th, 2008 at 7:01 pm | # |

    Melbourne Chic
    Yes, they are the same. I have never used Chinese soy sauce, so I can’t tell you the difference. Probably it’ll be alright. Thanks!

  103. Melbourne Chic
    Posted August 15th, 2008 at 6:54 pm | # |

    Hi Maangchi

    I love your site!

    I was just wondering if the Korean sesame oil and the Chinese sesame oil are the same? What about Korean soy sauce and Chinese soy sauce?

    Thanks :)

  104. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2008 at 10:35 pm | # |

    I checked out your website and found it’s very informative. Thank you very much.

    Posted July 19th, 2008 at 10:04 pm | # |

    Nothing better than the combination of the two most traditional Korean food.

  106. Anonymous
    Posted June 12th, 2008 at 5:42 am | # |

    thank you adjuma im aznshrimp by the way oh i accidently deleted ur message sry can u resend

  107. Maangchi New York City My profile page joined 8/08
    Posted April 12th, 2008 at 11:06 am | # |

    oh, you made it, gratz!

  108. jo*rose
    Posted April 12th, 2008 at 10:53 am | # |

    Hello Maangchi!

    I cooked bulgogi today and it was delicious. You’re right, the recipe you gave was very easy. :)

    Happy weekend!

  109. Maangchi New York City My profile page joined 8/08
    Posted March 8th, 2008 at 10:40 pm | # |

    Hi, anonymous,

    Finest Glutinous rice flour sounds like sweet rice powder. You can use it. And also you can use plain flour to make porridge for kimchi making. That’s what I’m doing sometime.

    Regarding bulgogi marinade,
    yes, you can replace beef with chicken or pork. However, in the case of pork, we usually use some hot pepper paste.

    Thank you

  110. Anonymous
    Posted March 8th, 2008 at 8:52 pm | # |

    Hi Maanchi,

    great thanks for teaching us how to make the korea food.i went to korea once n try the dish similar with Bulbogi at restaurant, but they using pork instead. i’m happy that i found this blog so that i can try to make the kimchi as well as the kimchi fried rice myself, but,i cant find the “Sweet rice flour “(for kimchi)that you recommended,as you mentioned in your video,we can use normal flour, Can i replace it with ” Finest Glutinous rice flour” or i should use “plan flour” instead? Besides, if i don’ take beef, the marinate ingredient for preparing bulbogi can it be change to either pork or chicken?

  111. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2008 at 5:46 pm | # |

    Congratulation! Your bulgogi making was successful! If the side dish soy beans are too hard, soak it longer time than 8 hours. Maybe 10 hours? Thanks for your update!

  112. Lillian
    Posted March 7th, 2008 at 12:39 pm | # |

    My bulgogi turned out great! I meant the pepper paste you suggested as a sauce on the side (ssam jjang). In the end I forgot it, and everything was still great. The soybeans turned out a little dry, but I’m not sure if that’s how they’re supposed to be or if I didn’t soak them long enough. They taste good though. Thanks again Maangchi! I think my next project will be jja jaang myun, once I get the bean paste and noodles.

  113. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2008 at 5:41 am | # |

    hi, anonymous,
    You made successful kimchi, kimchi stew, and jja jang bap? wow you must be good at cooking!
    Regarding kimchi pancake, I’m sure you saw the vegetable pancake video. You can replace the vegetables with chopped kimchi.
    Anyway, I will include kimchi pancake in the list of my upcoming videos. Thanks!

  114. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2008 at 5:35 am | # |

    Writing recipes and making cooking videos are the things that I’m doing these days. Problem is that my time is limited.
    Thank you for your advice. I will keep it in mind.

  115. Anonymous
    Posted March 7th, 2008 at 12:24 am | # |

    Hi Maanchi,

    Your cooking videos are excellent! You present us not only the food recipe itself, but the Korean culture. Thank you for so many ones.

    One particular characteristic of Korean food which attacts me most is its wide variety of side dishes. If you’re willing to, could you write for us some easy recipes for a list of side dishes? Just like this one, this doesn’t need to make a video. I think you can also make another blog, like the section of Ingredients, which particular focuses on side dishes.

    Thank you again!


  116. Anonymous
    Posted March 6th, 2008 at 11:30 pm | # |

    Hi Maangchi,

    I watched Korean drama yesterday and they were having Kimchi pancake. Really mouth watering and it made me want to make it. Can you teach us someday. Hope it’s really soon. Thanks in advance.

    Your recipes are really good. I tried making kimchi, kimchi chige and blackbean paste rice. Really delicious.

  117. Maangchi New York City My profile page joined 8/08
    Posted March 6th, 2008 at 5:31 pm | # |

    Which sauce are you talking about?
    For bulgogi and kimchi fried rice, you don’t need hot pepper flakes.
    When you stir fried rice, you need hot pepper paste, so you don’t have to worry.

  118. Lillian
    Posted March 6th, 2008 at 3:03 pm | # |

    I don’t have any red pepper flakes, but I have the paste…can I make the sauce with that, maybe just reducing the liquid?

  119. Lillian
    Posted March 6th, 2008 at 12:48 pm | # |

    Mmmm I’m making this tonight! I’m also going to have the sweet soybeans on the side. Thanks Maangchi!

  120. jo*rose
    Posted March 6th, 2008 at 12:52 am | # |

    Yay! Thanks Maangchi for the recipe! Will make bulgogi this weekend. Maybe I can also add kongnamool in the dish? Or I’ll just cook a separate dish for kongnamool but using the ingredients for the marinade sauce. :)

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