Classic Korean kimchi fried rice with a crispy fried egg
Kimchi Fried Rice (Kimchi Bokkeumbap)
Kimchi Fried Rice (Kimchi Bokkeumbap)
20 minEasy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Kimchi Fried Rice (Kimchi Bokkeumbap)
Classic Korean kimchi fried rice with a crispy fried egg
A staple Korean comfort dish of day-old rice stir-fried with well-fermented kimchi, gochujang, sesame oil, and topped with a runny fried egg. Simple, bold, and deeply satisfying.
10m
Prep Time
10m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Kimchi fried rice is the unofficial national comfort food of Korea. It exists because someone had leftover rice and aging kimchi and turned them into something better than either one alone. The well-fermented kimchi — the funkier the better — breaks down in the hot pan and seasons the rice with its tangy, spicy brine.
This is a pantry meal at its core. Rice, kimchi, a little gochujang, sesame oil, and an egg. That is all you need. The fried egg on top is not optional; when the yolk breaks and runs into the rice, it creates a rich sauce that pulls everything together.
Ingredients
- 3 cups cooked day-old rice
- 1 cup kimchi, roughly chopped, plus 2 tbsp kimchi brine
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2 large eggs
- 2 scallions, sliced
- 1 tsp sesame seeds
- 1 tsp sugar (optional)
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the chopped kimchi and stir-fry for 2 to 3 minutes until it softens and starts to caramelize slightly.
- 3
Add the day-old rice, breaking up any clumps. Stir-fry for 3 to 4 minutes, pressing the rice against the pan to develop some crispness.
- 4
Add the gochujang, soy sauce, kimchi brine, and sugar if using. Toss everything together until the rice is evenly coated and heated through.
- 5
Drizzle with sesame oil and toss once more. Transfer to serving bowls.
- 6
Fry the eggs sunny-side up in the same pan. Place one on top of each bowl.
- 7
Garnish with scallions and sesame seeds. Break the egg yolk into the rice before eating.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
GochujangSriracha + miso paste
Not identical but provides similar heat and fermented depth
Day-old riceFreshly cooked rice, cooled and dried
Spread on a sheet pan in the fridge for 1 hour
Vegetable oilButter
Adds richness, common in Korean-American versions
FlavorPantry
Test Kitchen Pick
Gochujang
Helpful Pantry Staple
Why the gochujang matters
Gochujang is doing more than adding heat here. It brings sweetness, depth, and that distinctive Korean fermented-chile backbone.
This is the pantry ingredient that gives the recipe its real personality.
- Adds heat and fermented depth
- Useful across Korean sauces and marinades
A solid tub of gochujang opens up far more than one recipe.
Shop gochujang for this recipeTips & Storage
Pro Tips
Use the oldest, most fermented kimchi you have. It should taste very sour and funky.
Day-old refrigerated rice works best because it is drier and fries better than fresh rice.
Add diced spam, bacon, or leftover pork for a heartier version.
Storage
Refrigerate without the egg for up to 3 days.
Reheating
Stir-fry in a hot skillet for 3 to 4 minutes to re-crisp the rice. Fry a fresh egg to serve.
Nutrition Facts
Per serving (1 serving) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates62g
Fat13g
Fiber3g
Sugar5g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh rice?
- You can, but spread it on a baking sheet and refrigerate for at least an hour first. Wet rice turns mushy.
- What if I do not have gochujang?
- Substitute 1 teaspoon of sriracha mixed with 1/2 teaspoon of miso paste.
- How do I make this vegetarian?
- Use vegan kimchi (no fish sauce or shrimp paste) and skip any meat additions.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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