Kimchi Fried Rice – Kimchi Bokkeumbap

4.5 from 2 reviews

Kimchi fried rice (김치) is a classic Korean meal you can make at home in just 15 minutes!


  • 1 tablespoon oil such as peanut oil, vegetable oil, or grapeseed oil
  • 1/2 cup kimchi, chopped, with its juices
  • 1/2 cup kale or other greens such as spinach, chopped (optional)
  • 1 1/2 cup cooked Japanese rice (preferably short grain)
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon Korean pepper flakes (gochugaru)
  • 1 teaspoon sesame oil
  • 1 large egg (optional)


  1. In a pan over medium high heat, add oil and when the oil is hot, add kimchi.
  2. Cook for 3 minutes until kimchi is soft and add kale, rice and water.
  3. Toss, cover and cook for 2-3 minutes, until kale has soften. Stir in soy sauce, rice vinegar, Korean pepper flakes, sesame oil and cook for 2 minutes.
  4. Transfer to a bowl and serve topped with a fried egg.


This kimchi fried rice recipe will keep refrigerated for up to 1 week.


Keywords: recipe, vegetarian, stir fry, Asian, side dish, main

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