Korean Kimchi Fried Rice from My Kitchen to Yours

There are some dishes that don’t need an occasion. You don’t plan to make them—they just sort of happen. Kimchi Bokkeumbap, or Korean Kimchi Fried Rice, is one of those dishes. It’s what you cook when the fridge is nearly empty, but you’ve got yesterday’s rice and a jar of kimchi. That’s it. No fuss, no planning, and somehow—every time—it turns out delicious.

For me, Kimchi Bokkeumbap is the ultimate comfort food. It’s warm, spicy, tangy, and slightly crispy from the pan. I can’t even count how many times I’ve made it on lazy evenings, late nights, or rainy days when I just want something quick but soul-satisfying.

And the best part? It’s so forgiving. You can toss in leftovers, top it with an egg, add cheese, meat, or keep it simple and vegetarian. Once you know the base recipe, you can truly make it your own.

So let’s make this together. Trust me—once you learn how to make proper Kimchi Bokkeumbap, you’ll never look at leftover rice the same way again.

What You’ll Need – The Ingredients

This recipe serves 2 hungry people or 3 smaller portions. Adjust easily as needed!

Base Ingredients:

  • 2 cups cooked white rice (cold, leftover rice is best)
  • ¾ to 1 cup aged kimchi (finely chopped)
  • 2 tbsp kimchi juice (the liquid in the kimchi jar – adds great flavor)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 spring onion (scallion), sliced
  • 1 tbsp gochujang (Korean red chili paste) – optional but adds depth
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil or any neutral oil for frying
  • Salt and pepper, to taste

For topping (optional but highly recommended):

  • 1–2 fried eggs (sunny-side up is perfect)
  • Toasted sesame seeds
  • Extra chopped scallions
  • A sheet of roasted seaweed (nori), crumbled
  • Cheese (melted on top or mixed in)

Tip: The best kimchi to use is well-fermented—a bit sour, aged, and juicy. That strong flavor really makes this dish shine.

Step-by-Step – Let’s Cook Together

Step 1: Prepare Everything First

This dish cooks fast, so it’s best to have everything ready before the heat goes on.

  • Chop the kimchi finely. You want small, even pieces that mix well with the rice.
  • Finely chop the onion and garlic.
  • Slice the green onions, separating the white and green parts (we’ll use both at different stages).
  • Measure out the soy sauce, gochujang, and sesame oil.
  • Crack and season the eggs if you’re topping the dish with them.
  • Most importantly, use cold rice—fresh, hot rice can turn mushy. If you only have fresh rice, spread it on a plate to cool for a bit.

Step 2: Sauté the Aromatics

Heat 2 tablespoons of oil in a large skillet or non-stick pan over medium heat. Once it’s hot:

  1. Add the chopped onion and white part of the green onion.
  2. Stir-fry for a minute or two until the onion becomes translucent.
  3. Add the garlic and cook for another 30 seconds until fragrant.

Now, the kitchen already smells amazing, right? That’s your cue to get the kimchi ready.

Step 3: Add the Kimchi

Add the chopped kimchi to the pan and stir well.

Let it sauté for 3–5 minutes, stirring occasionally. The goal is to caramelize the kimchi slightly so it becomes more intense and flavorful.

Then, pour in about 2 tablespoons of kimchi juice. This adds that deep, tangy flavor that makes this dish special. Stir and cook for another minute.

Optional but awesome: Add 1 tablespoon of gochujang here for an extra kick of spice and umami. It blends beautifully with the kimchi.

Step 4: Add the Rice

Now it’s time to bring in the rice.

Break up any clumps with your hands before adding it to the pan. Then add the rice and mix it into the kimchi mixture thoroughly.

Use your spatula to press and toss the rice so it heats evenly and absorbs all the flavor. This part takes about 5–7 minutes.

Pro Tip: If you like crispy bits (like me), press the rice down and let it sit untouched for 30 seconds. Then stir and repeat. Those crispy, browned bits are heavenly!

Step 5: Season and Finish

Once everything is well combined and the rice is hot, add:

  • 1 tbsp soy sauce
  • A drizzle of sesame oil (about 1 tsp)
  • Salt and pepper to taste (go light on salt if your kimchi and soy sauce are salty)

Toss in the green part of the chopped scallion and stir everything together one last time.

At this point, you can also mix in a handful of grated cheese if you like a creamy, fusion twist. It melts right into the hot rice—absolutely addictive.

Step 6: Fry the Eggs

While the rice is finishing up, fry your eggs in a separate pan. Sunny-side up is traditional—the runny yolk becomes the sauce when mixed into the rice. But you can make it however you like: over-easy, poached, even scrambled if that’s your vibe.

Step 7: Plate and Serve

Spoon the hot Kimchi Bokkeumbap into bowls or onto plates.

Top with a fried egg, sprinkle with sesame seeds, and maybe a few more green onions. You can also crumble some roasted seaweed (nori) on top for a little crunch and ocean flavor.

Optional add-ons: Pickled radish, a drizzle of mayo or sriracha, or even pan-fried Spam or sausage on the side.

How to Eat It

Mix the egg yolk right into the hot rice and take a big bite.

The spicy, tangy kimchi with the warm rice and soft egg—it’s everything you want from comfort food. Savory, spicy, slightly sweet, and utterly addictive.

This dish doesn’t need side dishes, but a few slices of cold cucumber or pickled radish make a nice refreshing contrast.

Tips and Variations

  • No kimchi juice? Use a dash of rice vinegar + chili paste + soy sauce as a backup.
  • Want it vegetarian? Skip the egg or use tofu as a protein topping.
  • Add-ins: Leftover chicken, tofu, Spam, mushrooms, or even bacon work beautifully.
  • Extra spicy? Add gochugaru (Korean chili flakes) or chili oil.

Why I Love This Dish

Kimchi Bokkeumbap isn’t fancy. It’s not meant to be. It’s everyday food—a way to stretch leftovers and still make something that feels indulgent.

I love that you can make it your own every single time. Some days I top it with cheese. Other days I go traditional with a fried egg and sesame seeds. And sometimes, I eat it straight from the pan while standing in the kitchen—no judgement.

It’s also budget-friendly, super quick (15–20 minutes start to finish), and a great way to reduce food waste. I’ve made this with just rice and kimchi, and it still tasted amazing.

Final Thoughts

So, the next time you’re staring into the fridge with no idea what to cook, think of this recipe.

Pull out that leftover rice. Open that jar of kimchi. Grab an egg and a pan. And before you know it, you’ll be sitting down to a hot bowl of Kimchi Bokkeumbap—satisfying, spicy, and straight from the heart.

Whether you’re new to Korean food or already a kimchi addict, this dish is the perfect starting point. It’s bold, easy, and completely comforting.