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kimchi fried rice

Kimchi Fried Rice – Kimchi Bokkeumbap

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Rice
  • Method: Stir fry
  • Cuisine: Korean
  • Diet: Vegetarian


Kimchi fried rice (김치) is full of pungent, salty and sour flavors. It’s a classic Korean meal you can make at home in just 15 minutes!


Units Scale
  • 2 tablespoons vegetable oil or grapeseed oil
  • 1 cup kimchi, chopped
  • 3 cups cooked day old Japanese rice
  • 1/4 cup kimchi juice
  • 3 1/2 tablespoons soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 1 tablespoon Korean pepper flakes (gochugaru)
  • 2 teaspoons sesame oil
  • 1 cup spinach, chopped (optional)
  • 4 large eggs (optional)


  1. In a pan over medium high heat, add oil and when the oil is hot, add the kimchi.
  2. Cook for 2 to 3 minutes until the kimchi is soft.
  3. Add the rice and kimchi juice and break the rice apart with a paddle. Mix all of the ingredients and stir in the soy sauce, rice vinegar, and Korean pepper flakes.
  4. Add the spinach and cook for 2 minutes, while stir frying the rice.
  5. Add the sesame oil and toss well to combine. 
  6. Turn the heat off and transfer the fried rice to serving bowls. Serve topped with a fried egg.


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


  • Serving Size: 1 serving
  • Calories: 289
  • Sugar: 1.5g
  • Sodium: 657mg
  • Fat: 10.1g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 44.3g
  • Fiber: 1.5g
  • Protein: 5.4g
  • Cholesterol: 0mg

Keywords: Korean fried rice

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