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. Nyla Queens, NYC joined 7/10 & has 2 comments

    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

  2. tuti.fruti United Kingdom joined 1/13 & has 1 comment

    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 !! ;(

  3. BillP Manchester, UK joined 10/12 & has 1 comment

    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.

  4. solo05 Hawaii joined 10/12 & has 3 comments

    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

  5. JenRey New York joined 9/12 & has 1 comment

    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 :)

  6. Nikki04 USA joined 8/12 & has 1 comment

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

  7. zachmurray94 USA joined 6/11 & has 1 comment

    Just made it!! It was amazing!!!

  8. She-Ryn Malaysia joined 12/11 & has 10 comments

    i loved making the fried rice for my lunchbox :D

  9. DominiqueEchard North Carolina joined 5/09 & has 36 comments

    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.

  10. Huang Jakarta joined 11/11 & has 1 comment

    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.. :)

  11. Djinni kentucky joined 6/11 & has 3 comments

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

  12. jkhuri44 Sydney, Australia joined 8/11 & has 1 comment

    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!)

  13. quietgurl California joined 8/11 & has 1 comment

    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?

  14. gecor hong kong joined 3/11 & has 2 comments

    can i use pork for bulgogi?

  15. britener Stockton joined 6/11 & has 1 comment

    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!

  16. yumsojalee Washington joined 6/11 & has 1 comment

    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.

  17. silkydoll1214 Manila, Philippines joined 3/11 & has 4 comments

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

  18. oksipak California joined 1/11 & has 72 comments

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

  19. funkydays Milwaukee, WI joined 4/11 & has 2 comments

    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.

  20. 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!

  21. avhart Helsinki, Finland joined 12/10 & has 1 comment

    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 :)

  22. kyootty California joined 7/10 & has 4 comments

    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. :-)

  23. Kayla Baltimore, Maryland joined 11/10 & has 21 comments

    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?

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

    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.

  25. shuling perth joined 8/10 & has 1 comment

    Hi maangchi,

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

  26. 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?

  27. 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?

  28. Laury Tan rowland heights, california joined 3/10 & has 11 comments

    what type of beef is this?sirloin?D:

  29. ikanapausa New York joined 7/10 & has 1 comment


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

  30. yippieyeah joined 7/10 & has 3 comments

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

  31. kenikedw Peyton, CO joined 6/10 & has 2 comments

    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!

  32. reesejin corona joined 4/10 & has 5 comments

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

  33. KKVL Belfast, joined 4/10 & has 15 comments

    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

  34. 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!

  35. 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?

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