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Kimchi Fried Rice (Kimchi Bokkeumbap) Recipe

Easy Kimchi Fried Rice (Kimchi Bokkeumbap)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people


  • 2 cups cooked white rice
  • 3/4 cup kimchi chopped
  • 2 tbsp kimchi juice
  • 1 clove garlic finely minced
  • 1 tsp sesame oil
  • 1 tbsp gochujang Korean red pepper paste
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp canola oil
  • 1/2 tsp sugar
  • salt to taste
  • egg for topping
  • roasted seaweed for topping
  • green onions for topping


  • Heat canola oil on a pan over medium high heat and cook the garlic until tender and fragrant. Add the chopped kimchi and stir fry for about 2 minutes.
  • Add the cooked white rice into the pan and combine well, breaking off any lumps of rice. Add the kimchi juice and mix well while occasionally scraping off the bottom of the pan to make sure the rice is not sticking.
  • In a mixing bowl, combine the gochujang (Korean red pepper paste) and soy sauce. Add the mixture into the fried rice and mix well until all the rice are equally coated and are of the same color. Add sugar and season with salt to taste. Add sesame oil and mix well.
  • Serve on a bowl or a plate and top with fried eggs, roasted seaweed, and green onions.