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Kimchi Fried Rice (Kimchi Bokkeum Bap)
4.8 from 222 votes

Kimchi Fried Rice (Kimchi Bokkeum Bap)

Kimchi Fried Rice blends stir-fried kimchi, bacon, and vegetables with cooked rice in a mix enriched by soy sauce, gochujang, and sesame oil. The dish achieves a balance of tangy, spicy, and umami flavors with a satisfying texture from the crispy bits and soft rice. It serves as a flavorful one-pan meal, particularly useful for using leftover rice and kimchi.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Asian, Korean

Ingredients

  • 3 Bacon See note 1 if using uncooked meat, or 4 strips diced; or ~4 ounces ham, spam; or 1 can tuna drained
  • 3/4 cup kimchi See note 2, diced
  • 1/4 onion small, diced
  • 1 scallions chopped
  • 1 carrot small, finely chopped, optional
  • 3 tablespoons kimchi juice if available
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujang See note 3, Korean chili pepper paste
  • 2.5 cups rice See note 4, cooked
  • oil for stir-frying
  • 1/2 tablespoon sesame oil
  • salt to taste
  • black pepper to taste
Optional
  • 1 teaspoon sesame seeds
  • 2 egg fried to taste
  • 1 heet gim roasted dried seaweed sheet

Instructions

    Cup of Yum
  1. If using bacon, heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook until the bacon is slightly browned. If you don't want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham, spam or canned tuna instead of bacon, you can add it in step 2.
  2. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes. Take the time to do this step so the rich flavors develop. If using ham, spam, or canned tuna, mix in now and continue to stir-fry for a minute or two.
  3. Add the rice and reduce the heat to medium low. Stir until everything is well incorporated, and the clumped up rice is broken up, 3 to 4 minutes.
  4. Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds at the end.
  5. Top with the optional fried egg, and garnish with the optional sesame seeds, gim (dried seaweed) strips and/or chopped scallion and serve.

Notes

  • Season raw meat with salt, pepper, and optionally garlic or ginger, then cook before adding to the fried rice.
  • Use well-fermented kimchi for the deepest flavor.
  • To increase spiciness, add gochugaru instead of extra gochujang to avoid excessive saltiness.
  • Soften leftover refrigerated rice by heating it briefly in the microwave before stir-frying to ensure even cooking.