Kimchi Fried Rice (Kimchi Bokumbap)

Adapted, Original by Jean-Georges Vongerichten, The Kimchi Chronicles

Prep time: 30 mins   Serving Size:  4

About This Recipe

This can be two-ingredient simple, but also loves a few extras if you have the time. This Meal-Maker Recipe is built on our Everyday Kimchi (click HERE for recipe)


  • 2 TBS. toasted sesame oil

  • 1-1/2 cups finely chopped onion

  • pinch of coarse salt

  • 2 cups kimchi (the older the better), coarsely chopped

  • 1/4 cup kimchi brine

  • 4 cups day-old cooked rice at room temperature

  • Garnish options: minced scallion or chives, ground sesame seeds, or a fried egg (over easy to create runny yolks).

  • Main course meal options: 1/4 - 1/2 pound of chicken, pork, bacon, seafood, tofu that is chopped and sautéed with the onion



  1. Sauté the onion with salt in the oil for a few minutes to soften

  2. Add the kimchi and juice and cook another minute

  3. Add the rice, meat (if using) and mix well, cook about 5 minutes

  4. Garnish as desired and serve!