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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!
4.98 from 42 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

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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87 thoughts on “Easy Kimchi Fried Rice”

  1. Hi Sue. Great recipe. You mentioned old kimchi. How old is old? Does it go bad? I have some kimchi that I left out of the fridge for quite a while, weeks, should I throw it away?

    Reply
      • You shouldn’t keep kimchi out of the fridge for such a long time. The only time you would leave kimchi out is when you first make the kimchi, just for a couple of days. Other than that, it needs a constant cool temperature.

        Many factors can affect the fermentation process of kimchi such as types of container used, fridge temperature or location in the fridge etc.

        But see if you can spot any sign of mould. (Yes, kimchi can get mouldy just like any other food.) It’s sometimes green or white. If that’s the case, you should chuck it in your bin. Otherwise you could use it. But if you’re unsure, I wouldn’t risk it either.

        Kimchi can last longer than 2-3 months when it’s kept well in a good sealed container in the fridge.

        Reply
  2. Great recipe! Ours came out fabulous. We used already cooked bacon but everything else was the same. Added a quarter of an avocado to each portion. Super flavorful, very satisfying. YUM!!!

    Reply
  3. I just wanted to tell you how much I love your recipes. A friend recommended your site a few months back and I have really enjoyed making out different dishes for my family–several of which have become favorites in my house. Its made the COVID quarantine cooking routine delicious and fun. Thank you!

    Reply
  4. I made this yesterday, and was planning to have it for four dinner, but it was so good that I finished it in just two meals. I didn’t use bacon because I’m watching my calories so I used beef that I cut thinly, and it was delicious as well.

    I did add more kimchi, and it was perfect. I was pleasantly surprised by how quickly it was to put this together, and I will definitely make it again during busy weekdays.

    Thank you for sharing this Sue!

    Reply
  5. Hi Sue,

    Just found your website, and this will most likely be the first dish I’ll try out! About the eggs, do you reckon it would be good to scramble them first and then add to the rice later on or is it better to have them as a fried egg on top of the dish?

    Thanks!

    Reply
  6. Hi Sue. So my daughter turned 21 and she wanted Korean food for her bday party. Never made Korean before but I was ok taking on the challenge. I cooked your short spare ribs in the instapot last night and it was a hit. Her friends spent the night and I made kimchee fried rice with bacon this morning. I just got a tad bit lost because there was a lot of grease in the pan from the bacon. I scoot some of it out. Do you just leave it in? I also just steamed the eggs on top of the fried rice. Do you think this would dry it out too much? The girls said it was good. At first I thought that the bacon would be too under done so I ended up over cooking it and realizing why you said what you did which is we’re not done cooking it. All in all I feel pretty happy with my work and I love your blog. It is easy to follow and soooo good. Since kimchee is too hot for me I am off to cook your breakfast fried rice. 😊

    Reply
  7. i’m so happy with this , it was so easy to make and it’s delicious, I originally wanted to try this out because kimchi fried rice is bts jhope’s fav food but now I know why and I’ll definitely make it again!

    Reply
    • This is the same reason that got me here 😄, J-hope’s fav food, since this recipe has such good reviews I’ll try it.

      Reply
  8. Thank you so much, this was easy to make with some leftover jasmine brown rice I wanted to use up. Will be making more later this week! 😋 Didn’t have mushrooms, still great 👍🏻

    Reply
  9. Easy to follow. We didn’t have bacon and enoki mushrooms so I used whatever we have which is spam and ground pork. I also added seasoned mung bean sprouts. My kimchee wasn’t really red in color because we didn’t have enough left. But other than that it was still delicious 😋😋😋. Thanks for sharing your recipe. 👍👍👍

    Reply
  10. After seeing the kdrama Crash Landing On You, I became addicted watching all kdrama and listening to Korean music. With the kdrama effect, I’m now obsessed with the Korean food. My first time to see your page and it’s now my go to Korean food information resource. I love cooking! Now, it’s all about learning Korean dishes for me. My first goal is to learn and make the perfect taste of home made kimchee. My 10 year old daughter had been asking me to make it.

    Reply
  11. I have 2 weeks of remaining kimchi and used it! This was divine! But my hubby preferred without enoki mushroom 🙂 so will do without it next time.

    Reply
  12. I had a jar of kimchi sitting in the fridge and was looking for some different ways to use it. I’ve made this twice now and it’s fantastic. Even my extremely picky partner said he would consider eating it as a meal after he tried a bite! Thanks for sharing the recipe, I plan on making your buchimgae recipe next.

    Reply
  13. This is a must try tonight! would there be any difference in terms of outcome if I use long grain variety, say, for instance basmati?

    Reply
    • You can make kimchi fried rice with basmati rice. The main difference would be the texture of the rice. Short /medium grain rice sticks to each other while basmati rice won’t. I prefer making this with short grain rice. 🙂

      Reply
  14. Could you substitute the bacon for spam? I just have a can of spam and want to use it up(: So if you have any other recipes that you think spam would be good in let me know!(:

    Reply
  15. I’ve had kimchi sitting around for almost a year, and wanted to make something simple with ingredients I already had in my house. This recipe was exactly what I was looking for! It turned out delicious and I’ll definitely be making this again.

    Reply
  16. My first time making it. I didn’t have enough liquid so I did a mixture of gochugong (my apologies if I misspelled it!), soy sauce, & vinegar. I also didn’t want to put in bacon so I put in a couple shakes of liquid smoke for the flavor. Everything came out well!

    Reply
  17. Realllyyy enjoyed this. Thank you! I did not have enough kimchi liquid, so the soy sauce/rice vinegar mixture did great!

    Reply
  18. Very tasty! My husband didn’t prefer the bacon in it and would like it next time with shrimp but I loved the bacon. I used button mushrooms because that’s what I had on hand.

    Reply
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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

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