Contains eggChinese-American
Fried Rice · Korean
Kimchi Fried Rice
Kimchi fried rice (kimchi bokkeumbap): sour kimchi, its juice and gochujang fried with cold rice, finished with sesame oil and a runny fried egg on top.
By The JollyRoses Kitchen · Updated
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Serves
- 3
Non-veg Easy Main Course
Kimchi fried rice, or kimchi bokkeumbap in Korean, is a favorite way to use up well-fermented kimchi. The kimchi is fried until soft and slightly caramelized, then tossed with cold rice, a splash of kimchi juice and gochujang, and finished with sesame oil.
It is commonly topped with a fried egg with a runny yolk, which mixes into the rice as a rich sauce. Pork belly or Spam is a popular addition but optional; without it, the dish is ready in under 30 minutes.
Why this recipe works
- Frying the kimchi before adding the rice mellows its sharpness and brings out a savory, slightly sweet flavor.
- Kimchi juice and gochujang season the rice all the way through, giving it an even red color and tangy heat.
- A pinch of sugar balances the sourness of older kimchi.
- A runny fried egg on top adds richness and softens the spice.
Kimchi Fried Rice recipe
By The JollyRoses Kitchen · 28 min total · Easy
Ingredients
Servings
For the fried rice
For topping
Equipment
- Large nonstick or cast-iron skillet, or a wok
- Small nonstick skillet for the eggs
- Wide spatula
- Small bowl for the sauce
- Kitchen scissors or a knife for chopping the kimchi
Instructions
-
Prep
Chop the kimchi into bite-size pieces. In a small bowl, stir together the kimchi juice, gochujang, soy sauce and sugar until smooth. Break up any clumps in the cold rice.
-
Brown the pork belly or Spam (optional)
If using, add the pork belly or Spam to the cold large skillet and set over medium-high heat. Cook, stirring occasionally, until browned and the fat has rendered, 4–5 minutes. Pork belly should be cooked through (145°F / 63°C) and golden. Leave it and its fat in the pan.
-
Fry the kimchi
Add the oil to the pan over medium-high heat. Add the onion and scallion whites and cook for 2 minutes until softened. Add the kimchi and gochugaru (if using) and stir-fry for 3–4 minutes, until the kimchi is soft, translucent and starting to caramelize at the edges.
-
Add the rice and sauce
Add the rice and break it up into the kimchi. Pour the sauce over the top and toss for 2–3 minutes until every grain is evenly red and piping hot. For a crispy bottom, press the rice flat and leave it undisturbed for 1–2 minutes. Turn off the heat and stir in the sesame oil and scallion greens.
-
Fry the eggs
Heat the oil for the eggs in a small nonstick skillet over medium heat. Crack in the eggs and fry until the whites are set and the edges are lacy but the yolks are still runny, 2–3 minutes.
-
Serve
Divide the rice among bowls and top each with a fried egg. Sprinkle with sesame seeds and seaweed strips (if using), and serve right away.
Tips for the best kimchi fried rice
- Use sour, well-fermented kimchi. Fresh kimchi has less tang and can taste flat once cooked; older kimchi that has been in the fridge for a few weeks has the tangy depth this dish needs.
- Taste the kimchi and juice before seasoning. Brands vary widely in salt, heat and sourness, so adjust the gochujang and sugar to suit.
- Short-grain rice gives the classic slightly chewy, clingy texture. Make sure it is cold: cooked rice should be cooled quickly and refrigerated within 1 hour if you plan to fry it later.
- Add the sesame oil off the heat. Its flavor fades quickly when cooked hard.
- Cook the eggs in a separate pan so the rice doesn't sit and overcook while you wait.
Substitutions
Regular kimchiVegan kimchi (made without fish sauce, salted shrimp or anchovy; check the label). Skip the pork and use a plant-based topping such as fried tofu to make the dish fully vegan.
Pork belly or SpamBacon, diced ham, leftover cooked chicken or canned tuna (drained, stirred in with the rice).
GochujangAn extra 1–2 tsp gochugaru plus a pinch more sugar; the rice will be less red and a little less savory.
Short-grain riceCold long-grain or jasmine rice; the grains will be drier and more separate.
Storing and reheating
Store the rice without the egg. Refrigerate in an airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3 days. Reheat in a skillet or covered in the microwave until steaming hot throughout, then top with a freshly fried egg.
What to serve with kimchi fried rice
- Extra kimchi on the side
- Korean seaweed soup (miyeokguk)
- Cucumber salad with sesame and rice vinegar
- Pickled radish
Frequently asked questions
Is kimchi fried rice spicy?
It is moderately spicy, depending on the kimchi and how much gochujang you use. For a milder version, use 1 tbsp gochujang, skip the gochugaru, and top with a runny egg, which softens the heat.
What kind of kimchi is best for kimchi fried rice?
Well-fermented napa cabbage kimchi that tastes noticeably sour works best. Kimchi that has been refrigerated for a few weeks after opening is ideal.
Is kimchi fried rice vegetarian?
Usually not. Most kimchi is made with fish sauce, salted shrimp or anchovy, and many versions add pork or Spam. Use a vegan kimchi and skip the meat for a vegetarian or vegan version.
Can I make kimchi fried rice without gochujang?
Yes. Kimchi and its juice already bring plenty of flavor. Replace the gochujang with a little more gochugaru and a pinch of sugar, or simply add more kimchi juice.
What do you put on top of kimchi fried rice?
A fried egg with a runny yolk is the classic topping. Toasted sesame seeds, sliced scallions and strips of roasted seaweed are also common.
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