Looking for a delicious way to use up leftover rice and add some Korean flair to your weeknight dinner? Korean Kimchi Fried Rice (Kimchi Bokkeumbap) is your answer. This comfort food favorite transforms simple ingredients into a savory, spicy, and slightly tangy dish that’s ready in under 30 minutes. I’ve perfected this recipe to bring out the best flavors while keeping it achievable for home cooks of any skill level.
Ingredients
- 3 cups day-old cooked white rice
- 1½ cups chopped kimchi
- ¼ cup kimchi juice from the jar
- 2 tablespoons vegetable oil
- 4 slices bacon, chopped (optional)
- 1 small onion, diced
- 2 green onions, sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 fried eggs for serving (optional)
- Toasted sesame seeds for garnish
Instructions
- Break up any clumps in your cold rice using your hands or a fork. This ensures even cooking and prevents mushy spots.
- Heat vegetable oil in a large skillet or wok over medium-high heat. If using bacon, cook it first until crispy, then remove and set aside.
- Add diced onion and white parts of green onions to the pan. Sauté until the onion becomes translucent, about 2-3 minutes.
- Add minced garlic and chopped kimchi. Cook for 3-4 minutes until the kimchi is slightly caramelized and fragrant.
- Add the rice to the pan, breaking up any remaining clumps. Stir in kimchi juice, gochugaru, and soy sauce.
- Cook for 5-7 minutes, stirring occasionally, allowing the rice to crisp up slightly at the bottom.
- Stir in the cooked bacon (if using) and sesame oil. Mix well.
- Serve hot, topped with a fried egg, green onion slices, and a sprinkle of sesame seeds.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 4
Recipe Notes
– Using day-old rice is crucial as fresh rice contains too much moisture and can become mushy.
– The more fermented your kimchi is, the more complex and deeper the flavor will be.
– Don’t skip the kimchi juice – it’s key for achieving that authentic taste.
– For a vegetarian version, omit the bacon and consider adding mushrooms for extra umami.
– Feel free to adjust the amount of gochugaru based on your spice preference.
– Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Korean Kimchi Fried Rice (Kimchi Bokkeumbap)
Ingredients
- 3 cups day-old cooked white rice
- 1½ cups chopped kimchi
- ¼ cup kimchi juice from the jar
- 2 tablespoons vegetable oil
- 4 slices bacon chopped (optional)
- 1 small onion diced
- 2 green onions sliced (separate white and green parts)
- 2 cloves garlic minced
- 1 tablespoon gochugaru Korean red pepper flakes
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 fried eggs for serving optional
- Toasted sesame seeds for garnish
Instructions
- Break up any clumps in your cold rice using your hands or a fork. This ensures even cooking and prevents mushy spots.
- Heat vegetable oil in a large skillet or wok over medium-high heat. If using bacon, cook it first until crispy, then remove and set aside.
- Add diced onion and white parts of green onions to the pan. Sauté until the onion becomes translucent, about 2-3 minutes.
- Add minced garlic and chopped kimchi. Cook for 3-4 minutes until the kimchi is slightly caramelized and fragrant.
- Add the rice to the pan, breaking up any remaining clumps. Stir in kimchi juice, gochugaru, and soy sauce.
- Cook for 5-7 minutes, stirring occasionally, allowing the rice to crisp up slightly at the bottom.
- Stir in the cooked bacon (if using) and sesame oil. Mix well.
- Serve hot, topped with a fried egg, green onion slices, and a sprinkle of sesame seeds.