International Cuisine > Korean Cuisine > Noodle & Rice Dishes (Korean) > Kimchi Fried Rice Recipe

Kimchi Fried Rice (Kimchi Bokkeumbap)

A classic Korean comfort food, Kimchi Fried Rice is a flavorful and easy-to-make dish that combines the tangy spice of kimchi with savory rice and other delicious ingredients. Perfect for a quick lunch or dinner!

Prep Time
10 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 2 cups Cooked Rice (day-old)
  • 1 cup Kimchi (well-fermented)
  • 2 tablespoons Kimchi juice
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Vegetable Oil
  • 1/4 cup Onion (small, diced)
  • 1 clove Garlic (minced)
  • 2 Green Onion (sliced)
  • 1 Egg
  • 1/2 cup Optional: Spam, bacon, or tofu (diced)

Preparation

Prepare all the ingredients. Dice the kimchi into small pieces. If using, dice the spam, bacon, or tofu. Slice the green onions. Mince the garlic. Have your cooked rice ready.

Sauté Aromatics

Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and minced garlic, and sauté for about 1-2 minutes until fragrant.

Add Kimchi and Optional Protein

Add the diced kimchi and the optional protein (spam, bacon, or tofu) to the skillet. Stir-fry for 3-5 minutes until the kimchi is slightly softened and the protein is heated through.

Add Rice and Seasonings

Add the cooked rice to the skillet. Break up the rice with a spatula and mix well with the kimchi and other ingredients. Pour in the kimchi juice, gochujang, and soy sauce. Stir-fry for another 3-5 minutes, ensuring everything is well combined and the rice is evenly coated with the sauce.

Finish and Serve

Drizzle sesame oil over the fried rice and stir well. Garnish with sliced green onions. Fry an egg sunny-side up. Serve the kimchi fried rice immediately, topped with the fried egg.

Nutrition Facts (Estimated per serving)

Please note that these are estimates and can vary based on specific ingredients and portion sizes.

  • Calories: 450-550
  • Protein: 15-20g
  • Fat: 20-25g
  • Carbohydrates: 50-60g
  • Sodium: 800-1200mg

Other Important Considerations for Nutrition

  • Kimchi: Kimchi is a fermented food and contains probiotics, which are beneficial for gut health.
  • Sodium: This dish is relatively high in sodium due to the kimchi and soy sauce. Use low-sodium soy sauce to reduce the sodium content.
  • Customization: Adjust the amount of gochujang based on your spice preference. You can also add other vegetables like carrots, zucchini, or mushrooms for added nutrients.

← Doenjang Jjigae: Authentic Korean Soybean Paste Stew Kongnamul Muchim (Seasoned Soybean Sprouts) →

FAQ

  • Can I use freshly cooked rice?

    It's best to use day-old rice for fried rice as it's drier and less likely to become mushy. If you only have freshly cooked rice, spread it out on a plate to cool and dry slightly before using.
  • What if I don't have Gochujang?

    You can substitute it with a mix of red pepper flakes and a small amount of sugar to achieve a similar flavor profile, but the taste will not be exactly the same.
  • Can I make it vegetarian/vegan?

    Yes, simply omit the spam or bacon. Use tofu as a replacement for protein. Ensure your kimchi is vegan, as some may contain fish sauce.