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Korean Kimchi Fried Rice (Kimchi Bokkeumbap)

This comfort food favorite transforms simple ingredients into a savory, spicy, and slightly tangy dish that's ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

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.