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Kimchi Bokkeumbap

A delicious and easy Korean fried rice made with aged kimchi, vegetables, and protein of choice. Perfect for using up leftover rice, this comfort food is spicy, savory, and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 People
Course: Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked short-grain rice day-old preferred
  • 1 cup aged kimchi chopped, with 2 tablespoons kimchi juice
  • 1/2 onion diced
  • 1/2 carrot diced
  • 2 green onions chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon gochujang Korean red pepper paste
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Protein option: 1/2 cup diced spam crispy bacon, or fried tofu
  • Optional: 1 fried egg per serving toasted sesame seeds for garnish

Method
 

  1. Prepare Ingredients: Chop the kimchi, vegetables, and protein of choice. Make sure all ingredients are ready to use.
  2. Heat the Pan: Heat a tablespoon of vegetable oil in a large skillet or wok over high heat.
  3. Cook Vegetables and Kimchi: Add the chopped onion, carrot, and kimchi to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften and the kimchi becomes fragrant.
  4. Add Rice and Protein: Add the cooked rice and your chosen protein to the skillet. Stir well to combine, breaking up any clumps of rice.
  5. Season: Stir in gochujang, soy sauce, and kimchi juice. Mix everything well and continue stir-frying for another 3-4 minutes until everything is heated through and slightly crispy.
  6. Finish: Drizzle sesame oil over the rice and give it a final stir. Garnish with toasted sesame seeds and a fried egg on top if desired.

Notes

  • Use day-old rice for the best texture—it absorbs the flavors better and won't become too soft.
  • If you want a spicier kick, add more gochujang or sprinkle some gochugaru (Korean red pepper flakes).