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. K-foodiefan Edinburgh joined 8/20 & has 1 comment

    How many people does this serve please?

  2. Therapy Jefferson, MD joined 5/20 & has 2 comments

    I’m from Nebraska and have always been intimidated by Asian cooking, but your recipes make it very easy. I first made Kimchi which my American born Korean friend hadn’t even tried and it turned out perfect, then I made Kimchi fried rice with this recipe (added pork belly) and he thought it looked great, tasted great too. I thought it had just the right amount of heat for me and I would only add more eggs-they were so yummy in it!

    I look forward to trying your basic rice recipe because mine needs work.

    Thank you,

    See full size image

    • Maangchi New York City joined 8/08 & has 12,077 comments

      Hi Matt,
      Your kimchi bokkeumbap looks fantastic even though you made this for the first time! Good luck with Korean cooking!

      • freldici France joined 6/20 & has 8 comments

        Bonjour. Moi aussi Matt j’ai un problème avec le riz de base. … riz long, riz rond, riz sushi, riz jasmin, etc…ce n’est JAMAIS le bon !!! Si vous faites une découverte prévenez moi !!

  3. Eviolus- South UK :) joined 4/20 & has 1 comment

    What is kimchi juice?

  4. Mayday Montreal joined 3/20 & has 1 comment

    Tried it today, followed step by step & came out fantastic ! Boyfriend loved it. :) Thank you !!!

  5. Laarnih Salt lake utah joined 2/20 & has 1 comment

    Amazing recipe. Thank you maanchi ♥️

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  6. CCK Australia joined 11/19 & has 2 comments

    Wonderful recipe I always make this after my Kimchi has fermented

  7. Pkhoo Michigan joined 7/19 & has 1 comment

    Delicious! Thank you :)

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  8. MelB94 Buenos Aires Argentina joined 4/19 & has 1 comment

    I just made it for lunch and its sooo delicious!

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  9. anothersesameseed Earth joined 2/19 & has 5 comments

    Hi Maangchi! I saw in your video that you sometimes add meat to your fried rice to make it upgraded. How can I incorporate thin strips of pork belly (for shabu shabu) into my fried rice?

  10. Hmreyna88 USA joined 12/18 & has 1 comment

    Made the Kimchi 1 month ago from your recipe and today made the fried rice with poached egg. Perfection! Thank you Maangchi!!!

    See full size image

  11. kamodd Russia joined 9/18 & has 3 comments
  12. Sashi Sri Lanka joined 8/18 & has 1 comment


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