Kimchi Fried Rice (Kimchi-bokkeumbap)

Kimchi Fried Rice

This is my go-to recipe if I'm craving comfort food and want something quick and easy.  It's so simple and yet is packed full of flavor. Honestly, I rarely order takeaways anymore... There is no need and it seems like a waste when you have fried rice ingredients lying around in the fridge. This is my favorite way to use up leftovers. And it is by far the healthier option to greasy takeout. 

What is Kimchi Fried Rice?

Kimchi fried rice, also known as "kimchi bokkeumbap" is a popular Korean dish that combines kimchi and fried rice. Kimchi itself is a traditional Korean fermented vegetable dish, typically made from napa cabbage, along with various seasonings like red pepper flakes, garlic, ginger, and salt. Kimchi is a staple in Korean cuisine and has a long history, dating back hundreds of years.

The origins of kimchi fried rice are a bit less clear, as it is a relatively modern fusion dish that likely emerged in the mid-20th century as Korean cuisine was evolving. It's believed to have been created as a way to repurpose leftover rice and kimchi. Over time, it became a popular comfort food and a quick, easy, and delicious meal to make at home. 

What does Kimchi Fried Rice taste like?

An addictive balance of umami, spicy, and tangy flavors. Kimchi gets its sourness from the fermentation process in undergoes. The longer you leave it, the more tangy it becomes. So depending on your personal preferences, you can customize your fried rice by adding a more mature and funky kimchi for a lip smacking kick, or a fresher kimchi for a cleaner finish. 

Customize your recipe

Make it plant-based or halal-friendly by leaving out the pork and eggs. However, it is entirely up to you! You can also dress it up by adding beef, prawns and chicken. 

If you want to make a vegetarian kimchi fried rice, use a premium vegan kimchi. I prefer to use Jonga. Of course, you can also make vegan Kimchi, which is well worth the effort. You can find many Korean vegan and vegetarian recipes in my books here.

What to Eat Kimchi Fried Rice With?

Koreans enjoy kimchi bokkeumbap for breakfast, lunch, dinner, as a snack or a side... You can pair it with a fried egg, or with Korean fried chicken. There are countless ways to eat Kimchi fried rice, so you do you! 

Why not get creative and stuff it inside a Korean Tofu Marinated Burrito?? It tastes amazing in a burrito. 

Seoul Bird

Where to Find Kimchi?

You've got a couple of options here in addition to the aforementioned vegan kimchi.

There's nothing like homemade kimchi, where you can tweak the flavors to suit your taste buds. Although, I do believe I've perfected my kimchi recipe and so I will share you the link here: Cabbage or "Pogi" Kimchi recipe.

But if you're all about convenience, no worries! You can snag some top-notch kimchi from the shelves of your local Asian supermarket or online at Hmart.

Again, choose a premium brand like Jonga to make the most out of your fried rice efforts. 

Ingredients:

The beauty of this dish is that it's like a food scrapyard—in a good way! You can toss in just about anything you have lying around, and it'll be delicious. It is a truly thrifty meal option.

For the ultimate Kimchi Fried Rice, you'll want to reach for short-grain rice, like Korean or Japanese rice. It's sticky, it's flavorful, and its perfect for this dish. 

Find out more about each ingredient and where to buy it by clicking on the ingredient links below!

Cabbage Kimchi

Ingredients

serves 4

  • 2 tablespoons vegetable oil
  • 2 strips (45 grams or 1 3/4 ounces) bacon, diced (optional)
  • 2 carrots, julienned and then coarsely chopped
  • 1 clove garlic, grated
  • 9 shiitake mushrooms, stems removed and sliced lengthwise into quarters
  • 1/2 zucchini, julienned and coarsely chopped
  • 3 spring onions or scallions, finely sliced
  • 1 cup (300 grams) cabbage kimchi, chopped into small pieces
  • 4 cups (740 grams) cooked short-grain rice
  • 1 teaspoon sea salt or kosher salt
  • 8 grinds black pepper
  • 4 soft sunny-side up fried eggs (optional)
  • Sprinkle Korean chilli flakes (gochugaru)
  • Sprinkle freshly ground black pepper

Method

  1. Heat the vegetable oil in a large skillet over medium-high heat, add the bacon and saute until the edges are crispy, 2 to 3 minutes.
  2. Using a slotted spoon remove the bacon from the skillet and let drain on kitchen towels.
  3. Reduce the heat to medium and add the carrots and garlic to the skillet. Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes.
  4. Then mix in the mushrooms, zucchini, 2 of the spring onions and the kimchi, and continue to saute until tender, 4 to 5 minutes. Return the bacon to the pan.
  5. Add the rice and mix to incorporate well using a wooden spoon to break up the rice. Season with salt and pepper.
  6. Transfer the fried rice to a serving plate or platter, top with the fried eggs and garnish with the remaining spring onions and a sprinkle of Korean chilli flakes and black pepper.

Notes

Place the kimchi in a bowl and use kitchen sheers to cut it into small pieces. Kimchi can stain your cutting board and make it smell. Use the julienne blade on a mandolin or a julienne peeler to cut the carrots and the zucchini. After making long thin pieces, use knife to cut down to small pieces.

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Kicking things off with a personal fave: Pa-dak Jeon — a crispy spring onion & chicken pancake 🇰🇷 that’s equal parts crunchy, savory, and utterly craveable.

This dish went full viral after K-singer Lee Chan-won (@mee_woon_sanae) shared it on Korean TV — and trust me, one bite and you’ll be hooked too. Juicy chicken nestled into a spicy chili-studded batter, finished with fresh sexy scallions a tangy soy dipping sauce that sings.

📍 Ingredients via @koreafoodsuk 
🍳 Fried to perfection in my @hexclad go-to pan
💄 Glam by @jonesroadbeauty & @justbobbidotcom 
👩🏻‍🍳 Pro tip: Soak your scallions in ice water for that signature curl and drama— make them Sexy!

It’s comfort food with a crunch. Late-night munchies? Sorted.

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@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood5 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

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@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

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