Bokkeumbap - Kimchi Fried Rice

Bokkeumbap - Kimchi Fried Rice

Kimchi fried rice is a staple in my home. With an occupancy of two and a half - the half being of the canine variety - I sometimes make too much rice. I can feel "the look" from the husband as I'm typing this ... so let's replace sometimes with always have and always will. 

We're friends, so let me give you some advice: never throw away leftover cooked rice. There's no reason. You can add it into soup, maybe mix a bunch of chimichurri with it, and most importantly, you can make bokkeumbap. 

This dish just so happens to go together beautifully with the soy sauce ginger chicken I made in the last post. And I know what you're thinking. Where the heck is the egg on top?! While I also adopt the #putaneggonit philosophy, when it comes to real home cooking, I don't always feel the need to make my dishes how they're photographed on the internet. Especially since we didn't always have a perfect sunny-side up egg served on top when I was a kiddo. I'm goin' old school. 

Now, sometimes you might have cravings for kimchi fried rice, and you don't have any leftover cooked rice in the house. No need to fret! Make the rice, then take it out of your rice cooker or pot to "dry out" a bit for about 10-20 minutes beforehand. Voila! You have rice ready to be dressed up. And yes I just did jazz hands when I said voila. You're welcome.


Bokkeumbap - Kimchi Fried Rice

About 2-4 servings

About 3-4 cups cooked rice
1 cup kimchi, chopped
1/2 cup kimchi juice
2-3 Tablespoons sesame seed oil
1 Tablespoon gochugaru
1 Tablespoon fish sauce
1 medium white onion
3 Garlic cloves

2 green onions
Sesame seeds


  1. Halve, then slice the white onion. Mince the garlic cloves. 
  2. In a medium-high heat pot, cook the white onions for about 10 minutes to get coloring and soften them up. Add the kimchi and garlic and cook for about 5 minutes, occasionally stirring everything around.
  3. Add the rice, sesame seed oil, gochugaru, fish sauce and kimchi juice to the pot. Stir everything around for about 5 minutes, until there's not too much moisture and the rice is heated through. Serve with sesame seeds and chopped green onions on top.