Fried rice

Bokkeumbap 볶음밥

Bokkeumbap, or Korean-style fried rice, is a simple dish that almost everyone loves. This recipe is the one I’ve been making for my family for years and years. It’s great for cleaning out all the leftover vegetables in your fridge. I skip the cheese sometimes, but children really love it, especially when it’s half-melted by the heat of the freshly made fried rice.

You can wrap this bokkeumbap for dosirak or serve it at a main dish at a potluck party. It’s very versatile and I guarantee you will get some compliments on it.

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If you are a kimchi lover, I also have a recipe for kimchi fried rice (Kimchi bokkeumbap)– it has fewer ingredients than this bokkeumbap and is mostly kimchi-based.

Ingredients

  • 2 bowls of cooked rice (about 3 cups)
  • 1-2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • ¼ cup onion, chopped
  • 5 ounces beef (about 3/4 cup), cut into small pieces: replace with chicken, pork, or ham
  • ⅓ cup kimchi, chopped
  • 3 cups colorful vegetables, cut into small pieces (¼ inch cubes): carrot, zucchini, red bell pepper, yellow bell pepper, white mushrooms
  • 1 or 2 green chili pepper (optional), chopped
  • 2 green onions, chopped
  • 1 egg, cooked sunny side up
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons oyster sauce
  • ¼ teaspoon ground black pepper
  • ½ cup Oaxacan cheese, split it into threads: replace with mozzarella or cheddar cheese

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fried rice ingredients

Directions

  1. Heat a heavy-bottomed frying pan over high heat. Add the vegetable oil, garlic, and onion. Stir-fry them for about a minute until they’re light brown.
  2. Add the beef and stir-fry for 2 to 3 minutes, until the beef is no longer pink.fried rice onionfried rice beef
  3. Add kimchi and stir-fry about 2 minutes.
  4. Add the vegetables and stir-fry about 3 minutes.
  5. Add the rice. Keep stirring and mixing for 3 to 5 minutes.
  6. Add oyster sauce. Keep stirring and mixing for 2 minutes.
  7. Remove from the heat.fried rice friedfried-rice_ricefried rice friedrice
  8. Add sesame oil, ground black pepper, chopped green onion. Mix well.
  9. Transfer it to a serving plate and place the sunny side up egg on top. Serve right away unless you’re preparing this dish for a party, in which case you can make it a few hours in advance.

fried rice egg

fried rice

Posted on Sunday, August 25th, 2013 at 2:23 pm. Last updated on August 10, 2021.
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24 Comments:

  1. Fanatictar Santa cruz Xoxocotlan,Oaxaca, México joined 4/20 & has 1 comment
    Posted April 30th, 2020 at 3:46 pm | or create a profile.

    OMG. what and interesting recipe. I dint even think about put some quesillo. I tried with ramyon lats time but didn’t imagine with this. I’will try it. And Also I tried putting some chayote in the kimchi and it’s delicious. My mother loves it.

  2. Sarra.J Paris joined 1/18 & has 2 comments
    Posted January 2nd, 2018 at 9:35 am | or create a profile.

    Hi Maangchi
    For this récipe, I want to know something for the Kimchi : I would like to know if it is better to take kimchi fresh or tinned?

  3. Fany joined 12/15 & has 20 comments
    Posted October 31st, 2016 at 3:15 am | or create a profile.

    Can I skip kimchi and use gochujang instead? How much gochujang should I use?

  4. Wanderer Girl Geoje-do, Korea joined 9/16 & has 1 comment
    Posted September 16th, 2016 at 11:34 pm | or create a profile.

    Thank you so much for posting recipes and videos! I just moved to Korea and am trying to figure out how to cook without an oven and use all the local ingredients. Your recipes are a life saver! This and bibimbap will be a healthy and economical addition to my life.

    Could you do a video on what to do with a gift of good beef? It feels like a waste to hide it in other dishes. Thank you!

  5. CarissaH United States joined 7/16 & has 3 comments
    Posted July 14th, 2016 at 4:05 pm | or create a profile.

    I want to know where you get those beautiful wooden spoons that I often see in your videos like this one. I absolutely love them.

  6. Aniron Oklahoma joined 5/16 & has 6 comments
    Posted May 18th, 2016 at 10:01 pm | or create a profile.

    Another great one! *crazy stalker every time I cook a new dish* <3!


    See full size image

  7. Ajuma New Zealand joined 3/14 & has 1 comment
    Posted March 27th, 2014 at 3:55 pm | or create a profile.

    G’day, Maangchi Nim, many thanks for sharing with us the art of Korean cooking. I’ve been living in Korea for many happy years and love even the spiciest dishes. These days I’m looking for a recipe of fried rice with shrimps. It was my favourite dish in Carrefour in Suwon. No kimchi added, just a bit of veggies, embedded eggs and shrimp. The Chef used to cook it in a huge wok over raging flames, it was such a sight! Accompanied with the spicy twenjan cook or chambong it was something unforgettable. This rice is one my daughter’s early childhood memories.
    Could you, please, teach us how to cook other varieties of the Korean fried rice? Many thanks

  8. Winxrifu Maldives joined 11/13 & has 5 comments
    Posted November 27th, 2013 at 2:34 am | or create a profile.

    i wana eat it right now….*drooling*… if all the ingredients are available in Maldives…i wud have bought it right away…:(

  9. joanna724 California joined 9/13 & has 1 comment
    Posted September 25th, 2013 at 8:21 pm | or create a profile.

    I decided to make this for the first time today and it tasted amazing! But I think I kinda overdid the Oyster Sauce. But everything else was amazingly tasty! The Kimchi sauce made the favor come out. Thanks for the recipe!

  10. chibi88 Melbourne joined 7/13 & has 5 comments
    Posted September 18th, 2013 at 11:25 pm | or create a profile.

    i Just made this.. and it taste too delicious.. and i made some changes by adding red chillies as i like it spicier, and i added peas and corn.. The only thing that i’m concern is why the color cant be as dark as yours? Mine was a bit reddish.. or maybe i put too much kimchi?
    Anyway.. Thanks Maangchi for your delicious recipe!!

  11. london vouchers ha noi joined 9/13 & has 2 comments
    Posted September 17th, 2013 at 3:20 am | or create a profile.

    Looks interesting, I’ll try this recipe soon :)

  12. bettylove kwang_ju seogu pungarmdong dobu apt 101-1401 joined 9/13 & has 1 comment
    Posted September 7th, 2013 at 2:17 am | or create a profile.

    That s what i want~~I definitely ll make it..
    Looks soooooo great .. I love the friced rice~~
    Ur cooking really ll make me helpful~
    i m glad to meet u here^^

  13. Yazzy625 Massachusetts joined 9/13 & has 1 comment
    Posted September 6th, 2013 at 8:51 pm | or create a profile.

    I love this first time that I saw it. I said to my self let me created on my own. It taste great I love it, even though I love Korean food all together..

  14. chulee Luxembourg joined 8/13 & has 2 comments
    Posted September 4th, 2013 at 5:08 pm | or create a profile.

    Hello Maanchi,
    I just discovered your page recently! I’ve tried the soybean sprout soup and today the bokkeumbap! Both were tasty, but I love the bokkeumbap! I didn’t expect it to be so good but so easy to make! I have to admit that I am quite lazy to cook, but your recipes really motivates me to cook more! Kamsahamnida! Your one and only fan from Luxembourg (^_^)

  15. DomHyo Incheon, South Korea joined 8/13 & has 2 comments
    Posted August 25th, 2013 at 9:02 pm | or create a profile.

    This looks too delicious. I’ve been looking for some new Korean dishes to try out for my fiancee. I already know how to cook bulgogi, dak galbi, and sam gyeopsal (all fairly easy), but this one will be a nice addition to my list :)

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