Kimchi Fried Rice, Kimchi Bokkeumbap, 김치 볶음밥

Kimchi Fried Rice, Kimchi Bokkeumbap, 김치 볶음밥

Kimchi Fried Rice (Kimchi Bokumbap) completes a simple meal that helps you use two items found in Korean pantries and refrigerators.

Rice & Kimchi

My obsession for Korean food went so strong this last couples weeks that I even made my own Kimchi 😬

On this recipe I used a bacon – just enough to give the rice a smoky flavor, frozen peas & baby carrots that compliments that sourneness of the kimchi of course served this with fried egg on top.

Other things to note: when you cook with kimchi, it is best to use well-fermented kimchi for the rich and robust flavor it develops. No exception here. I don’t normally add anything else – no gochujang (Korean chilli paste), no gochugaru (Korean chilli flakes) – unless I’m short of the kimchi juice! Of course, you can add either of them per your preference.

and please enjoy my recipe!


KImchi Fried Rice

Print Recipe
Serves: 4 Cooking Time: 15M


  • 1 cup kimchi (*see note), cut into thumbnail size pieces
  • 150 g bacon (5.3 ounces), cut into thumbnail size pieces
  • 1 yellow bell pepper cut into bite pieces
  • 3 cups steamed short grain rice (or medium grain rice), – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking
  • 1 egg cooked sunny side up or per your preference
  • 1/2 tsp minced garlic
  • 1/4 cup Kimchi juice (*see note) – this liquid is from the bottom of the kimchi container
  • 1/2 Tbsp sesame oil
  • 1 Tbsp cooking oil
  • 1 Tbsp toasted sesame seeds to garnish
  • 1/2 stalk green onion to garnish, thinly sliced (optional)
  • roasted seasoned seaweed, shredded (optional)



On medium-high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.


Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.


Add the Kimchi and stir until 80% of it is cooked.


(Optional) Add the bell pepper and mix them well for a few seconds. Reduce the heat to medium-medium low.


Add the rice and the kimchi juice. Mix all of them together well and thoroughly.


Add the sesame oil and mix them well. Remove from the heat.


Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!


Ideally kimchi is at least 2 weeks old. If not, add 1/2 tsp rice vinegar into the kimchi juice to make it sour. Obtaining 1/4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 2 1/2 Tbsp kimchi juice and 1 Tbsp gochujang instead. If you want it to be not spicy, you can add 1 Tbsp soy sauce instead of gochujang.


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