Easy Kimchi Fried Rice Recipe: Delicious Kimchi Bokkeumbap (김치볶음밥)
Kimchi Fried Rice (Kimchi Bokkeumbap 김치볶음밥) embodies the resourceful spirit of Korean home cooking, where yesterday’s kimchi and leftover rice are transformed into a deliciously satisfying meal. This beloved dish represents Korean cuisine’s “waste-not” philosophy, where aging kimchi isn’t seen as past its prime but rather as an ingredient entering its most flavorful stage. In Korean households, the sizzle of kimchi hitting a hot pan signals the making of a comfort food that spans generations.
What makes Kimchi Fried Rice particularly special is its ability to showcase the depth of flavor that develops in well-fermented kimchi. As kimchi ages, it develops a complex tanginess that, when fried, creates a rich, savory base that infuses every grain of rice. This dish exemplifies how Korean cooking often improves humble ingredients through technique and timing, creating something far greater than the sum of its parts.
In modern Korean dining, Kimchi Fried Rice has evolved from a simple home remedy for leftovers to a celebrated dish found everywhere from street-side pojangmacha to trendy restaurants. Its enduring popularity stems not only from its delicious taste but also from its versatility and ease of preparation. Whether topped with a fried egg for breakfast or served as a late-night comfort food, kimchi bokkeumbap continues to satisfy cravings across all times of day.
Why You’ll Love This Recipe
- Uses leftover ingredients
- Ready in 20 minutes
- Customizable to taste
- Perfect comfort food
- Great for any meal
- Economical
What is Kimchi Bokkeumbap?
Kimchi bokkeumbap (김치볶음밥) is a Korean fried rice dish that combines aged kimchi, day-old rice, and various seasonings, often topped with a fried egg. The key to its distinct flavor lies in using well-fermented kimchi that has developed a deep, complex taste.
Ingredients
- 3 cups day old cooked rice
- 1 cup kimchi the more aged, the better
- 1/4 cup kimchi juice
- 1/2 cup onion(s) diced
- 2 green onion(s) chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 1 tbsp sesame oil
For Serving
- 2 egg(s) fried
- sesame seeds
- seaweed crumbled
- green onion(s) chopped
Instructions
- Chop kimchi into bite-sized pieces, reserving the juice.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion and garlic, sauté until fragrant.
- Add chopped kimchi and stir-fry for 2-3 minutes until it begins to caramelize.
- Add rice, breaking up any clumps with your spatula.
- Pour in kimchi juice.
- Stir-fry for 5-7 minutes until rice is well combined and heated through.
- Add green onions and sesame oil, mix well.
- To serve, top with fried egg and garnishes.
Notes
Recipe Tips
- Use day-old rice for best texture
- Well-fermented kimchi provides the best flavor
- Don’t skip the kimchi juice
- Break up rice clumps before adding
- Use high heat for nice crispy bits
Serving Suggestions
Serve with:- Fried egg on top
- Extra gochugaru for heat
- Seaweed strips
- Simple soup (guk)
- Additional banchan
Variations
- Add spam or bacon
- Include vegetables like peas and carrots
- Add cheese on top
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results, adding a little oil if needed.Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Marukan Rice Vinegar
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
O’Food Mild Gochujang
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!