Kimchi Fried Rice – 김치 볶음밥

Kimchi Fried Rice is a comfort food for us. It is very easy to make and takes a very short time to cook. It is absolutely delicious! Enjoy!

What You Need:

  • A ‘handful’ of good fermented kimchi-diced
  • bacon/ham/spam/beef – this part is optional
  • diced onion – 1/2 handful
  • 1 garlic finely diced
  • 1/2-1cup cooked rice
  • 1 tbsp sesame oil
  • 1-2 tbsp kimchi juice
  • 1 tbsp korean red pepper paste (고추장- gochujang)


What to Do:

Heat a pan and drizzle some oil onto the pan. Saute the onion, garlic, and meat until the onion is yellow and translucent.



Next, add in the kimchi and continue to saute. OH yes, to give you an idea of how much kimchi we used and how big the size of the kimchi was, here you go:



After awhile, you will notice that the pan begins to become dry. At this time, add in the kimchi juice.



Continue to saute for 1-2 minutes. Turn down the heat and add in the rice and sesame oil. Mix well!



For an added kick and the signature ‘red’ look, add in 1 tbsp of gochujang. 🙂


You are done! Fry an egg up and plop it down on top of the rice and ENJOY! 🙂



10 responses to “Kimchi Fried Rice – 김치 볶음밥

  1. Sounds delicious! My dad introduced me to Kimchi after his tour of South Korea in the 80s. I’ve been hooked since.

  2. What a coincidence – we made kimchee fried rice last night too…although we didn’t originally set out have that for dinner.

    I like spam in fried rice. Anything else seems so…foreign.

    I forgot about the kochujang. Darn! Guess we have to make another batch 😉

  3. Hi Amy! Thanks for dropping by. We are happy that your dad introduced you to the wonderful world of stinky kimchi! *smile* We’re hooked on it too!!

    Hi Nate! Haha, well if you are willing to put in that extra kochujang, you must be willing to face the spice! 🙂 You up to it? :)Thanks for coming by. Thanks for adding us as your friend on foodbuzz too!


  4. Oooh, thank you for the recipe. I’m going to try making my own kimchi, then will try this rice! It looks so good.

  5. tastymealsathome

    Hi destiny!
    That is awesome how you’re going to make your own kimchi! If you ever blog about that please let us know! We would love to read about it! Thank you for dropping us a line! 🙂

  6. Hi,
    I tried making this today, it tasted really nice, however my rice came out a bit soggy. Any recommendations of what I’m doing wrong? 🙂

    • tastymealsathome

      HI aeyart,

      Well, i can think of a few things. Maybe you used a little too much kimchi juice or possibly the extra juice extracted from the kimchi itself made the rice a little soggy. Maybe if you cook the kimchi on a higher heat or a longer time, it will cook out some more of the moisture and make the rice a little less soggy as well. If that doesn’t work, maybe you can always use more rice and make the extra rice absorb some of the liquid. I hope it turns out better next time!!


      • tastymealsathome

        hi aeyart,
        also, did you use freshly cooked rice? this dish is best with day old rice where the rice is sort of hard. freshly cooked rice will make the whole dish very mushy. hope this helps!

  7. hi,
    i tried it again this week and used old rice and put it on higher heat.. it’s not soggy.. 🙂 was way better.. thanks!

  8. I love this dish. I haven’t had Kimchi bokum bap in a while. Yum!

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