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




  1. suleiyeeaung Bayside My profile page joined 5/16
    Posted May 15th, 2016 at 11:21 am | # |

    Wow you can cook very deliciously which makes my mouthwatering. I love all of the recipes that you had directed in Korean ways. Like every receipts!! :D

  2. mcenizal New Mexico My profile page joined 4/16
    Posted April 12th, 2016 at 7:19 pm | # |

    I’ve made this 2 days in a row and I’m already thinking about making it again tomorrow! I LOVE it that much!

  3. sarahsalo Amsterdam My profile page joined 10/14
    Posted October 25th, 2015 at 9:07 am | # |

    I just made it omg its sooooooo good i still cant eat raw kimchi but fried with rice is just heaven!!!

    See full size image

  4. jamjam My profile page joined 8/15
    Posted August 9th, 2015 at 11:59 pm | # |

    I want to cook this for my husband but I don’t know if how much ingredients for 2 servings .can you help me maangchi? Thankyou in advance!

  5. karrotlover My profile page joined 5/15
    Posted June 4th, 2015 at 9:33 pm | # |

    Well, I just made this whole recipe and ate all of it for dinner by myself. Oops! So much for saving it for tomorrow’s lunch!

  6. jversteeg My profile page joined 4/15
    Posted April 27th, 2015 at 5:45 pm | # |

    Hi Maangchi,

    My wife and I love kimchi bokkeumbap. My wife spent a year living in South Korea about ten years ago and learned how to make a version of this recipe. We use marinated chicken breast (similar to bulgogi), and we create a well of mozzerella in the middle that can melt inside the crispy rice. We love it!

  7. Ermin Fei Indonesia My profile page joined 2/15
    Posted April 24th, 2015 at 9:37 pm | # |

    Hi Maangchi ^^ I added some beef strips and scrambled egg to this Kimchi Fried Rice.. A hearty (and sinful hehehe..) meal for breakfast on Saturday morning.. ^^ have a great weekend to you ! ^^

    See full size image

  8. sazji Istanbul, Turkey My profile page joined 1/13
    Posted April 14th, 2015 at 1:39 am | # |

    I love this dish. Whenever I have some leftover bulgogi I like to add that, or chicken that I cook in more or less the same way. But really, add kimchi and gochujang to almost anything and it will be good! ;)

    I also like to make it with leftover red cargo rice. Not a very Korean thing to do I guess but it comes out very substantial, chewy and delicious.

  9. mbh2mt2d My profile page joined 4/15
    Posted April 1st, 2015 at 7:41 pm | # |

    Hi Maangchi….I am slowly making my way through your recipes…I have a question.
    Can I use Fresh shitaki mushrooms instead of dried? Is there a difference is taste or texture?

    • Maangchi New York City My profile page joined 8/08
      Posted April 1st, 2015 at 8:42 pm | # |

      You can use fresh shiitake mushrooms in this recipe.

      • Cookin905 Pickering, On, Canada My profile page joined 1/15
        Posted March 1st, 2016 at 8:43 am | # |

        I didn’t see mushrooms listed in this recipe. Am I missing something? Would they be a good addition?

  10. TracyLAB Austin, TX, USA My profile page joined 6/10
    Posted March 9th, 2015 at 2:23 pm | # |

    I’m half Korean so this may sound crazy, but I am trying to stay away from carbs for a while to lose some weight but I am majorly craving kimchi bokkeumbap. Is there a reasonable substitute for rice? I know, crazy. Thanks! Tracy

    • TracyLAB Austin, TX, USA My profile page joined 6/10
      Posted March 9th, 2015 at 2:32 pm | # |

      I actually came across a recipe for cauliflower “rice”. I think I am going to try it tonight!

  11. weavrmom California My profile page joined 12/11
    Posted January 27th, 2015 at 10:02 pm | # |

    Thank you Maangchi!!! I just made this quick dish for the first time, and couldn’t believe how flavorful and satisfying it is. I served it with a store roasted chicken, and with homemade baek kimchi (also your recipe) on the side. This will become a family favorite.

    • Maangchi New York City My profile page joined 8/08
      Posted January 28th, 2015 at 11:57 am | # |

      Baek-kimchi is a perfect choice for roasted chicken and kimchi bokkeumbap! Smart cook! : )

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