Kimchi Fried Rice (Kimchi Bokkeumbap)

4.8 from 6 reviews


  • 5 cups cooked rice
  • 5 cloves garlic, minced
  • 1 tbsp cooking oil
  • 1 200g bottle of Kimchi ( I used The Original Seoul Kimchi), juiced squeezed out and chopped
  • around 1/4 cup of Kimchi Juice
  • 1 tbsp of soy sauce
  • Fried Egg, sunny side up
  • gochujang, optional
  • chopped scallions and rred pepper flakes for garnish


  1. Combine soy sauce and Kimchi juice. Set aside.
  2. Heat oil in a skillet and sauté garlic until fragrant.
  3. Add chopped Kimchi (juiced already squeezed out), and saute with garlic until a little brown.
  4. Add cooked rice and mix well.
  5. Drizzle with half of the Kimchi juice/soy sauce mixture and continue stirring on low heat until the rice is uniform in color. Add more Kimchi juice/soy sauce if necessary. It should be red and fragrant with the aroma of kimchi.
  6. Add more soy sauce to taste.
  7. Transfer cooked KImchi Fried Rice into serving bwols and top each bowl with fried egg.
  8. Garnish with chopped scallions and red pepper flakes before serving