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. Mika_9024 Malaysia joined 6/17 & has 1 comment

    Does it okay to put cheese on it ? By the way , this is my first time cook bokkeumbap and it surprisely so delicous . Thank you for your tutorial and recipe . I appreciate it so much . You’re the best cooking teacher !!

  2. duday76 USA joined 12/16 & has 9 comments

    Yummy! Fried egg made it less spicy And my kids love it!

    See full size image

  3. AranMCockburn Northern Ontario, Canada joined 2/12 & has 1 comment

    I will definitely try this recipe. I know I’ll love it. I do make my own Kimchi now and bought your book at Christmas….

  4. ZainLovesCooking en52dt joined 8/16 & has 6 comments

    Will the recipe be good if I used some beef, chicken, pork, or prawns?

    Will it still taste nice?

  5. ApronStrings Texas joined 10/16 & has 4 comments

    My boyfriend loves when we have some leftover meat and rice so that I will make kimchi bokkeumbap. Every recipe I have tried has been so delicious! You are amazing :)

    See full size image

  6. Sille Florida joined 7/16 & has 3 comments

    Hello! Thanks for the recipe. Tried it today, without gim, but it was amazing.

  7. Hi Maangchi!
    Thanks so much for the recipe! I didn’t know anything about Korean cooking, but was able to make a delicious dinner following your video. Since I don’t have a lot of experience, I was wondering if you could help me out with something. I tried to fry the rice so that it was a little crispy on the outside, but my rice kept sticking to the bottom of the pan, and when I tried to scrape it up, the soft part of the rice pulled free, leaving the layer of crisp on the pan. I was unable to achieve any level of crispiness in the final product. Does this have to do with pan heat? Oil? Type of pan? Something else?
    Thanks in advance for any advice!

  8. Gen San Jose joined 7/16 & has 3 comments

    I’ve attempted this several times before but without gochujang… I didn’t know what I was missing. Gochujang is magic.

    I doubled everything in the recipe and added eggs, spam, and chinese sausage. GLORIOUS. This will last me a week (if I have self-control).

    See full size image

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

      Mouthwatering! “I didn’t know what I was missing. Gochujang is magic.” You are very right! : )

      • Gen San Jose joined 7/16 & has 3 comments

        Hi Maangchi, thanks for your comment. I made this again, but with some small adjustments.

        1. Before cooking, I spread the newly-made steamed rice on a baking sheet and set it in front of a room fan for 5 minutes, which dried it out very quickly. This made a huge difference in the end result compared to using rice straight out of the rice cooker.
        2. I removed the kimchi from the pan after stir frying it and put the rice in the pan by itself for a couple minutes, which gave it a really nice crispy texture on the outside.
        3. I didn’t add the 1/4 cup water mentioned in recipe. I only added the kimchi juice.

        With these changes, the rice was less mushy and even better this time (I didn’t think that was possible).

        See full size image

  9. writingsoul San Francisco, CA joined 6/16 & has 1 comment

    I just got back to the states after a short trip in Korea. I’m planning on moving to Korea after I graduate, in order to travel the world and teach. After my short trip, I had the wildest cravings and even though there are a lot of Korean restaurants where I live, I wanted to try my hand at cooking something myself. While I was away one of my favorite comfort dishes was kimchi fried rice, and after I found your recipe and this amazing website, I was easily able to make it myself! I’m really happy that you have such detailed videos and I even went out and bought your book as well, thank you for making this amazing website! :)

    See full size image

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

      Thanks for sharing your story! Yes, kimchi fried rice is one of the easiest and most delicious one-pot meals. When you have some old kimchi in the fridge, you can just stir fry it up with some rice and hot pepper paste. By the way, your kimchi-bokkeumbap photo looks wonderful, I’m going to Tweet it!

  10. suleiyeeaung Bayside joined 5/16 & has 1 comment

    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

  11. mcenizal New Mexico joined 4/16 & has 2 comments

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

  12. sarahsalo Amsterdam joined 10/14 & has 3 comments

    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

  13. jamjam joined 8/15 & has 1 comment

    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!

  14. karrotlover joined 5/15 & has 8 comments

    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!

  15. 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!

  16. Ermin Fei Indonesia joined 2/15 & has 32 comments

    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

  17. sazji Istanbul, Turkey joined 1/13 & has 4 comments

    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.

  18. mbh2mt2d joined 4/15 & has 3 comments

    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?

  19. TracyLAB Austin, TX, USA joined 6/10 & has 2 comments

    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

  20. weavrmom California joined 12/11 & has 3 comments

    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.

  21. LarkspurRose Georgia joined 12/14 & has 1 comment

    I just made this recipe after not knowing what to do with the kimchi I bought…I think my dad was getting upset that I haven’t touched it much since I bought it. It turned out great! As a young 14 year old, this was definitely a quick and awesome recipe on a school night. Your recipes have definitely been helping me with learning how to make Korean food :)

  22. afan toronto, ontario, canada joined 11/14 & has 10 comments

    Maanchi, seriously you have started my journey on discovering Korean food. It looks great and I will keep you posted on my progress. Anyone watching you can tell you are passionate about your cooking. When you taste your food it looks to me like its really really delish!. It doesn’t hurt that you are so cute as well. Please come by when you are in Toronto. We have a very large Korean community here and I can find all these ingredients easily…..thanks for teaching me how to start cooking Korean.

  23. baileyt2 United States joined 10/14 & has 1 comment

    This is really excellent as written. Thanks! Also, I made it for breakfast by keeping everything the same except, instead of rice, I used old-fashioned oatmeal (but no need to fry it, just add the other ingredients to the cooked oatmeal), and topped it with a soft-cooked fried egg. Sounds weird, and maybe it is, but it is really, really good. (I have a nice picture but I don’t know how to attach it.)

  24. rickyflay United States joined 7/14 & has 1 comment

    maangchi i made this three times but the texture always comes out very mushy after i add the kimchi juice i cant even add water is there a way to solve this?

  25. Berner Regina SK joined 4/14 & has 1 comment

    Great recipe. Paired it with some bulgogi marinated chicken thighs I barbecued. Perfect!

  26. medusagurlyeah Adelaide joined 1/14 & has 32 comments

    Hi Maangchi,

    Was inspired when you said you made ‘upgraded’ version using meats or vegetables!
    I ran out of kimchi so I chopped up chonggak kimchi and used the chonggak kimchi juice and threw in leftover soy sauce beef.
    It was EXCELLENT!!
    Thank you, Maangchi!

  27. JessicaLeah Alabama joined 1/14 & has 1 comment

    Ah, this recipe was really good! It came out perfectly for me ^^
    I added a fried egg too because I really like that. Also, I love spicy food, but I can’t handle it very well so I added a bit of mayonnaise. I’m not sure if it goes with it right, but it tasted really good!
    Thank you for the great recipe! So so good.

  28. flcatng Singapore joined 12/13 & has 1 comment

    Hi maangchi!
    Will adding a couple cloves of garlic improve the flavour profile? Or are they completely unnecessary?
    Cooking my first Korean meal for my family this weekend!
    Thanks so much for your help, glad I found your recipes :)

  29. bunnytang Singapore joined 9/13 & has 2 comments

    Hello from Singapore! i only have store-bought kimchi and there isnt much juice in it! What can i substitute it with? I have been addicted to korean food and so thankful that i found your youtube channel! Gonna try cooking more korean food at hm =D

  30. SergioD Madrid, Spain joined 11/10 & has 12 comments

    Hi Maangchi!

    Thanks for another delicious recipe :-) My question is: do we only use the kimchi leaves or do we also use the kimchi filling (chives, radish, green onions…)?

  31. Hi, Maangchi! :) This is one of my favorite meals! It’s delicious , easy and quick! all most simply brilliant !

  32. Sarah03 New york joined 7/13 & has 3 comments

    yey! thanks for your link to original bulgogi recipe Maangchi! =D I can’t wait to try the pear onion puree bugolgi version too! bet it’s bulks of delicious. words can’t describe how awesome your recipes are ^^

  33. Sarah03 New york joined 7/13 & has 3 comments

    Hi Maangchi, thank you for all your awesome recipes and videos! I’ve used your easier version of bulgolgi marinade and the beef came out delicious! You mentioned in your present bbq bulgolgi recipe with video that you had a simpler version from years ago without video and that simple bulgolgi version was originally posted together with this kimchi rice. That simpler bulgolgi marinade doesn’t have pear onion puree in it. I’m interested in switching back and fourth between your present version and simple version bulgolgi marinade that doesn’t have purée in it. Can you please share the simple version again to refer back to? Thank you in advance I am fan and follower and bit anxious it moved actually if any of your wonderful recipes weren’t here thank you Maangchi! =D

  34. MandyCakes Florida joined 9/10 & has 11 comments

    This looks so good! When I’ve made Chinese versions of fried rice it always called for leftover rice so it didn’t clump. Do you need leftover cold rice or hot rice to make this recipe?

  35. khandaa0502 taiwan joined 5/13 & has 1 comment

    hi Maanchi, im from Mongolia
    today i found your blog and im so apreciate now, cant stop watching your videos,,,,,
    i just love Korean foods and i want taste your foods with you so badly :-p
    anyways, thanks for your recipe, i will make it when im in my hometown because right niw here in taiwan its so difficult to find ingrediants, so need to wait,,,,,,
    love you!!!!!!!!!

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