Kimchi Fried Rice

    25 minutes

    Kimchi bokkeumbap, or kimchi fried rice, is a must for kimchi lovers. Made with a bit of beef mince and topped with a fried egg, it's meal in itself.

    2 people made this

    Serves: 2 

    • 1 tablespoon rapeseed oil
    • 30g beef mince
    • 1 spring onion, sliced, white and green parts separated
    • 150g kimchi, drained and diced
    • 1 tablespoon gochujang (Korean chilli paste), or to taste
    • 560g cooked and chilled short grain rice
    • 1 teaspoon sesame oil
    • 1 teaspoon butter
    • 1 egg

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in large frying pan over high heat. Stir in minced beef and white parts of spring onion then reduce heat to medium. Cook and stir mince and onion until meat is browned and onion is fragrant, 1 to 2 minutes.
    2. Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice then cook and stir until rice is heated through, 3 to 5 minutes more.
    3. Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of spring onion.
    4. Melt 1 teaspoon butter in a frying pan over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is still runny, 3 to 4 minutes. Place egg over fried rice.

    Watch a video of it being made…

    How to Make Kimchi Fried Rice
    How to Make Kimchi Fried Rice

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    Reviews in English (7)


    My toddler and I enjoyed this for lunch to use up leftover kimchi from another recipe. I scrambled the egg in like more traditional recipes and we liked that very much. Thanks for sharing!  -  23 Jan 2015  (Review from Allrecipes USA and Canada)


    Fried rice is such an easy classic, throw together meal with whatever odds and ends you may have. Since we have it regularly, I'm always looking for a different angle so it doesn't get boring. This recipe is great. I subbed a can of diced, fried-til-crispy Spam. I will be making this again and again. Everyone loved it!  -  24 Oct 2016  (Review from Allrecipes USA and Canada)


    First time having kimchi...but it won't be my last! I loved the tangy flavor. When I first smelled it I wasn't so sure but the taste was very good indeed. I did not use canola oil, the ground beef has enough fat to cook the onions. I made without any pepper paste and it still had plenty of zing just from the kimchi. Thanks for sharing!  -  26 Sep 2018  (Review from Allrecipes USA and Canada)