Kimchi Fried Rice (Kimchi Bokkeum Bap)

Prep Time
Cook Time
Ready In

"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 2 servings


  • Serving Size: 1 (366.8 g)
  • Calories 954.2
  • Total Fat - 29.5 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 208.3 mg
  • Sodium - 1120.5 mg
  • Total Carbohydrate - 126.9 g
  • Dietary Fiber - 21.4 g
  • Sugars - 20.9 g
  • Protein - 46.6 g
  • Calcium - 474.2 mg
  • Iron - 11.1 mg
  • Vitamin C - 10 mg
  • Thiamin - 0.7 mg

Step 1

Heat the vegetable oil in a large frying pan or wok over medium high heat and add the garlic and stir fry for 1 minutes until fragrant and then add the kimchi and stir fry for another minute.

Step 2

Add the rice and using the back of a wood spoon to break up any clumps.

Step 3

Add the kimchi juice and chilli paste and stir fry for 3 to 4 minutes until well combined and then reduce heat if the rice begins to stick.

Step 4

Add the sesame oil and season and then add half the spring onion, mix, then divide the rice between two bowls.

Step 5

Garnish with the remaining spring onion and top each bowl with a fried egg.

Step 6

Serve immediately.

Step 7

To make a fancier version of this dish, add thin slices of cooked pork belly bacon or span'

Tips & Variations

No special items needed.



Delicious rice! I've made Kimchi Fried Rice before, but it wasn't as flavorful. I think this was better because of the kimchi juice. The fried egg took it over the top, as the creamy goodness of the yolk tempered the somewhat fiery rice. We'll definitely be making this again.

review by:
(26 Apr 2021)