(V) Kimchi Fried Rice (Kimchi Bokum Bap, 김치볶음밥)

Kimchi fried rice, 'kimchi-bokum-bap' in Korean, is a simple and easy dish you can make in minutes.

Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or pork, whatever you’ve got in the fridge.

Difficulty : EASY

Cooking Time: 50 Minutes

Serving Proportion : 4 People



2 tsp vegetable oil

300g of fully fermented sliced Chinese cabbage Kimchi
400g of cooked rice
1½ tsp of sugar

1/3 chopped onions

For Garnish:

Spring onion (Optional), Sesame oil (Optional), Fried egg (Optional)

Here's how you do it

1. Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for fried rice should be a little drier than usual for best results.


2. Heat oil in a wok or a large frying pan over medium-high heat with 2 tsp of oil  


3. Add 1/3 chopped onion and 330g of fully fermented Kimchi with 1½ tsp of sugar and stir fry for 5 minute. (You can always stir-fry any meat if prefer) 


4. Add rice and using a spatula stir all the ingredients together for about 5 minutes (Separate rice grains as much as possible)


Serve with fried egg, chopped spring onion and sesame seed on the top of the kimchi fried rice (optional)

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