Kimchi Fried Rice (Kimchi Bokkeumbap)

Posted by Bill Hettig on 10th May 2015

Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi bokkeumbap literally translates as Kimchi Fried Rice. 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 fermentation recipe.

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

Prep time: 30 mins
Serving Size: 4

  • 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!