Never miss a new recipe Subscribe

Easy Kimchi Fried Rice

Easy kimchi fried rice recipe! Kimchi and rice is stir fried with smoky bacon and spicy kimchi juice. It’s simply delicious!

Best Kimchi Fried Rice | MyKoreanKitchen.com

What is Kimchi Fried Rice

Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavor a variety of meat and/or vegetables are often added.

So, when I make my kimchi fried rice I typically add bacon and mushrooms (particularly enoki mushrooms). Bacon gives a nice smoky flavor and enoki mushrooms give a nice crunchy feel to the dish. Besides, my husband loves meat just like any other male (I think?), so he won’t accept my kimchi fried rice unless it contains some meat in it! lol

Kimchi fried rice is one of the most popular ways to use up your old ripened kimchi along with Kimchi jjigae (Kimchi stew) and Kimchi Pancake.

Kimchi Fried Rice Recipe | MyKoreanKitchen.com

Best Rice for Kimchi Fried Rice

Kimchi fried rice is also a great way to use up some of your leftover steamed rice.

You probably heard that one or two day old rice fries better? Let me put this into context. Typically, freshly steamed rice is moist and soft and when they get stir fried, they can go gluggy, which isn’t very nice in a stir fry dish!

But, if you can manage the water amount well, you can use the freshly steamed rice as well. Just make the rice intentionally drier by adding slightly less water when you steam it.

Kimchi fried rice with bacon | MyKoreanKitchen.com

How to Season Kimchi Fried Rice

My last tip I want to share today is the best way to season the Kimchi fried rice. Which is using well fermented kimchi juice (from a kimchi container). I don’t normally add anything else – no gochujang (Korean chilli paste), no gochugaru (Korean chilli flakes) – unless I’m short of the kimchi juice! Of course, you can add either of them per your preference. And if you do, they will give you an extra spice kick for sure!

Anyway, I hope you enjoy my recipe!

P.S. If you like this recipe, you might also like my kimchi udon noodle recipe. Try it. It’s super addictive!

Ingredients for Kimchi Fried Rice (Kimchi Bokkeumbap, 4 servings)

Kimchi fried rice ingredients | MyKoreanKitchen.com

  • 1 cup kimchi (*see notes), cut into thumbnail size pieces
  • 150g / 5.3 ounces bacon, cut into thumbnail size pieces
  • (optional) 1 pack enoki mushrooms (200g, 7 ounces), root removed, rinse the mushrooms in cold water and drain.
  • 3 cups steamed white short/medium grain rice – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking.
  • 4 x-large eggs, cooked sunny side up or per your preference
  • 1/2 tsp minced garlic
  • 1/4 cup kimchi juice (*see notes) – this liquid is from the bottom of the kimchi container
  • 1/2 Tbsp sesame oil
  • 1/2 Tbsp cooking oil
  • 1 to 2 Tbsp roasted sesame seeds, to garnish
  • (optional) 1/2 stalk green onion, thinly sliced
  • (optional) roasted seasoned seaweed, shredded

Note

  • Ideally the kimchi is at least 2 weeks old. If not, add 1/2 tsp rice vinegar into the kimchi juice to make it sour.
  • Obtaining 1/4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 2 1/2 Tbsp kimchi juice and 1 Tbsp gochujang instead. If you want it to be not spicy, you can add 1 Tbsp soy sauce instead of gochujang.
  • 1 Tbsp = 15 ml, 1 Cup = 250 ml
  • If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Kimchi Fried Rice

1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
2. Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.

Stir frying garlic and bacon for kimchi fried rice | MyKoreanKitchen.com

3. Add the Kimchi and stir until 80% of it is cooked.

Stir frying kimchi | MyKoreanKitchen.com
4. (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.

Kimchi fried rice with mushrooms MyKoreanKitchen.com

5. Add the rice and the kimchi juice. Mix all of them together well and thoroughly.

Kimchi fried rice without gochujang | MyKoreanKitchen.com
6. Add the sesame oil and mix them well. Remove from the heat.

Kimchi fried rice with sesame oil | MyKoreanKitchen.com
7. Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

Easy Kimchi Fried Rice | MyKoreanKitchen.com


Easy Kimchi Fried Rice | MyKoreanKitchen.com

Kimchi Fried Rice

Quick and easy Korean kimchi fried rice!
4.95 from 19 votes
Print Pin Rate
Course: Rice
Cuisine: Korean
Keyword: fried rice, kimchi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 461kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 1 cup kimchi (*see note), cut into thumbnail size pieces
  • 150 g bacon (5.3 ounces), cut into thumbnail size pieces
  • 1 pack enoki mushrooms (200 g / 7 ounces ), root removed, rinsed and drained (optional)
  • 3 cups steamed short grain rice (or medium grain rice), – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking
  • 4 x-large eggs cooked sunny side up or per your preference
  • 1/2 tsp minced garlic
  • 1/4 cup Kimchi juice (*see note) – this liquid is from the bottom of the kimchi container
  • 1/2 Tbsp sesame oil
  • 1 Tbsp cooking oil
  • 1 Tbsp toasted sesame seeds to garnish
  • 1/2 stalk green onion to garnish, thinly sliced (optional)
  • roasted seasoned seaweed , shredded (optional)

Instructions

  • On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
  • Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
  • Add the Kimchi and stir until 80% of it is cooked.
  • (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
  • Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
  • Add the sesame oil and mix them well. Remove from the heat.
  • Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

Notes

  • Ideally kimchi is at least 2 weeks old. If not, add 1/2 tsp rice vinegar into the kimchi juice to make it sour.
  • Obtaining 1/4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 2 1/2 Tbsp kimchi juice and 1 Tbsp gochujang instead. If you want it to be not spicy, you can add 1 Tbsp soy sauce instead of gochujang.
  • 1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 461kcal | Carbohydrates: 41g | Protein: 14g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 188mg | Sodium: 311mg | Potassium: 181mg | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 3.3mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

You May Also Like

Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

51 thoughts on “Easy Kimchi Fried Rice”

  1. I’ve never really cooked much for wife in twenty years. She has done most of the housework and 95% of our cooking (I make bento sometimes and the last time I cooked an evening meal was way back in 2010?). For some reason, this weekend, I decided to start cooking on a regular basis and as we were talking about this dish today, I’m definitely going to try your recipe within the next three or four days! I’m actually feeling excited 🙂

    Reply
  2. I’m korean to half anyway !! Moma taught me some korean dishes but she was always the cook and I now regret not paying attention !! But I cant wait to use your recipes my cousin told me about u we r both half Korean/italian I’m so awesome at italian dishes lol anyway your recipes look great cant wait let u know how it turned out !!

    Reply
  3. Seriously good! I am addicted. There will always be kimchi in my fridge now, not just when I make Korean, so I can whip this up anytime. I used button mushrooms which I fried up first and it was heavenly.

    Reply
  4. This was so good and easy! My kimchi was fresh so it didn’t have much juice. I used all I could get and added soy and rice vinegar. I also added fresh green and red Korean chilies to make it very spicy. I only had brown rice on hand, unfortunately. Luckily I found this recipe early in the day so I cooked the rice and then spread it out onto a baking sheet to get dry. Made it taste “healthy” in a way that just kind of makes you sad you aren’t eating the good stuff. Haha! Will definitely make with better rice next time. Thank you!

    Reply
  5. I make a version of this but I use Tofu. I never thought about bacon because I don’t eat pork. I do like Turkey Bacon. Do you think this will work?

    Reply
    • Hi Nicole,

      You’ve probably made this since your initial comment/question but in case you haven’t yet, turkey bacon tasted just fine in this kimchi fried rice recipe last week when I made it for part of Easter dinner. Some of my relatives gobbled it up and complimented me on it 🙂
      Sue’s recipe is delicious as-is and even when tweaked a bit to suit a personal taste. Glad I came across it recently. I’ve made it twice so far and it will continue to be my go-to recipe for Kimchi Bokkeumbap.

      Reply
      • Hi Lori, I really appreciate sharing your feedback about using turkey bacon in this recipe. Also, I’m happy to hear you & your family enjoyed my recipe! 🙂

        Reply
  6. While I don’t enjoy cooking, I couldn’t resist making this just now. It was DELICIOUS! I omitted the bacon (time constraints) and overcooked the egg a bit (darn) but it was still very tasty. Even my husband tried 2 bites and he has no interest in new or Korean foods. Thanks for posting a great recipe 😊 I’m not on Instagram otherwise I’d post a photo. Perhaps Twitter?

    Reply
    • I’m so happy hear that, Lori! If you want to share your photo using twitter, my twitter handle is @MyKoreanKitchn
      I’m not very active on any social medias at present, but for sure I will check your photo out. 🙂

      Reply
    • I don’t add any gochugaru, but I sometimes add gochujang. I normally add 1 Tbsp of it, but this can be totally adjusted based on your spice level preference.
      Yes, if you add gochugaru or gochujang, it will make the fried rice spicer.
      Also, please read my recipe notes above. I made a note about gochujang. Hope this helps!

      Reply
  7. I loved this!! It was my first time making a Korean dish. I had to make a small change, to the mushrooms, couldn’t find the enoki anywhere. :'( troubles of a small town.
    But the shiitake mushrooms where still good.
    Currently making the slow cooker stew with pork! can not wait to try it.
    Thanks so much for posting!

    Reply
  8. Hi Sue

    I have been a subscriber and a follwer from you for a while and to be honest this is the first time i m foing to leave a comment can z I always forget to do it, but this time I remembered it’s because I have made this kimchi fried rice 6 times now my eldest daughter is a fun of Korean dishes. And even myself, now my wife and my youngest daughter who don’t eat kimchi at all love this dish so thank you for sharing this recipe. Keep poating new recipes

    Reply
  9. How do I mix the kimchi juice with the rice without it getting mushy? Every time I make rice with anything it turns mushy.

    Reply
    • Kimchi juice shouldn’t make the rice mushy, unless your steamed rice is already mushy and soft. (One of reasons why some people only cook with a day old rice. 🙂 ) What types of rice do you use for stir frying?

      Reply
  10. Thank you for this recipe! IT IS SO GOOD! Sorry I’m yelling, but it’s very exciting:) It’s really hard for us to eat Korean at restaurants because we are gluten and soy free, so I have to alter things at home. Kiss, kiss!

    Reply
  11. Even though I am a part Korean male and have made fried rice all of my adult life, I’ve never used kimchi in the recipe. My seasoning is more like Chinese, using soy sauce and oyster sauce as well as fresh ground black pepper. Being from Hawaii, chopped spam was the meat of choice although bacon was used from time to time. If I wanted the spicy fried rice, I added gochugaru near the end of cooking, never Tabasco or hot sauce.
    I bought your Banchan Cookbook online and have made quite a few side dishes. Along with your recipes and those of other Korean bloggers, I try to learn one or two Korean dishes a week. I have started a personal cookbook of Korean recipes, with photos and I try to include at least three banchan dishes with each meal. My family loves the Korean potato salad which is not too different from what we grew up with.

    Reply
    • Hi Mike, Thanks for buying my cookbook! Glad to hear your family enjoyed my recipes. Spam is a popular alternative to bacon in Korea as well. I will try that combo next time. 🙂

      Reply
  12. Hi Sue
    Am loving the recipes. Reminds me of a wonderful holiday to Sth Korea last year. I am addicted to Kimchi !!
    Regards
    Paul

    Reply
  13. I love this recipe, I’ve modified it for my diet. No Mushrooms, and tofu instead of bacon. YUM!! Thanks for all your amazing recipes..

    Reply
    • Hi Naomi, It’s really up to you. I can make good textured stir fried rice even with freshly cooked rice. But if you’re not comfortable doing so, use overnight rice. Enjoy! 🙂

      Reply
  14. Hi! If I wanted to make a spicy version of this, di I add gochugaru? And at which point do I add it in? Thanks! All your recipes look delicious!

    Reply

Leave a Comment

NEVER MISS A NEW RECIPE

Join 15,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!