This simple, simple dish is super, super tasty. It’s just a few ingredients, but it’s a dish much loved by Koreans and a staple of our everyday lives.

This version is simple, but you can dress it up with a bit of beef, chicken, pork, ham, or even spam. Many Koreans also like to put a fried egg on top, but my family prefers this simple version that I’m showing you here. 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!

A lot of people say making fried rice is best with leftover rice straight from the fridge, or just day-old rice, but I’ve never really tasted the difference in flavor, taste, or texture. I use fresh rice all the time. I just let it cool down a bit before I stir fry, and my kimchi bokkeumbap is always delicious. It’s the best fried rice I have ever tasted, much better than the kimchi-bokkeumbap at a Korean restaurant.


  • 3 bowls steamed rice (3 cups)
  • 1 cup chopped kimchi (should be aged, well-fermented and sour)
  • ¼ cup kimchi juice (spicy red juice from a jar of kimchi)
  • ¼ cup water
  • 2-3 tablespoons gochujang
  • 3 teaspoons toasted sesame oil
  • 1 teaspoon vegetable oil
  • 1 green onion, chopped
  • 1 tablespoon roasted sesame seeds
  • 1 sheet of gim, roasted and shredded into seaweed strips


  1. Heat up a wide, flat pan or skillet. Add the vegetable oil.
  2. Add the kimchi and stir fry for 1 minute over medium-high heat.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. Garnish with sprinkled chopped green onion, roasted gim, and sesame seeds. Serve right away.

add sesame seedsfried-rice

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

  2. Pho is definitely awesome.

  3. can you make this with chicken?

  4. cookingpractice& has 2 comments

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

  5. Hi!

    How many cups of rice did you use?

    Thank you!

  6. Briana& has 3 comments


    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?


  7. 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?

  8. Kimmie& has 4 comments

    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!!!

  9. 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! :)

  10. Charles& has 8 comments

    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!

  11. Hi Maangchi,

    Could you one day make nakji bokkeum?

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

  13. Maangchi New York City joined 8/08 & has 12,045 comments

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

    I usually use sirloin or another prime cut of beef.

  14. Maangchi New York City joined 8/08 & has 12,045 comments

    I usually use sirloin or another prime cut of beef.

  15. 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?


  16. 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.

  17. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  18. 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!

  19. 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.

  20. Maangchi New York City joined 8/08 & has 12,045 comments

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

  21. Gabieolie& has 14 comments

    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,

  22. Maangchi New York City joined 8/08 & has 12,045 comments

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

  23. Sunshine23& has 2 comments

    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!!

  24. Sunshine23& has 2 comments

    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

  25. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  26. 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!!!

  27. Maangchi New York City joined 8/08 & has 12,045 comments

    Hi Susan,

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

  28. Susan Clay& has 1 comment

    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

  29. 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.

  30. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  31. 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 !

  32. 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!

  33. Maangchi New York City joined 8/08 & has 12,045 comments

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

  34. 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

  35. Maangchi New York City joined 8/08 & has 12,045 comments

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

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