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Kimchi Fried Rice (Kimchi Bokumbap) Recipe

User Rating 4 Star Rating (5 Reviews)


Kimchi is the base ingredient for Kimchi Bokumbap
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Kimchi Fried Rice (bokumbap or bokkeumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage)
  • 1/2 sweet onion, chopped
  • 1 Tbsp finely chopped garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp butter
  • 1/3 cup thinly sliced beef, spam, pork, bacon, or ham
  • 3 cups cooked rice
  • Salt to taste
  • 1 Fried egg for each serving


  1. If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
  2. Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
  3. When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
  4. Add meat or pork and continue to saute until meat is cooked.
  5. Turn heat off but keep pan on burner.
  6. Add rice and rest of butter, mixing to combine.
  7. Salt to taste and top with fried egg to serve.
    (Serves 4)
User Reviews

Reviews for this section have been closed.

 3 out of 5
Easy to make, Member xjremon

This is a good recipe in general, but what would make it better (and more like the kimchibokumbap served in S. Korea) is adding in a couple spoons of gochujang (red pepper paste)!

17 out of 18 people found this helpful.

See all 5 reviews

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