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This image shows a vibrant serving of kimchi fried rice on a plate, topped with crispy bacon, a perfectly cooked sunny-side-up egg, and garnished with sesame seeds and green onions for a delicious Korean comfort meal.

Kimchi Fried Rice Recipe

Kimchi Fried Rice, or Kimchi Bokkeumbap, is a super easy and flavorful dish. It's made by stir-frying kimchi and rice with smoky bacon and a splash of spicy kimchi juice. This dish is a popular Korean comfort food, known for its delicious combination of savory, spicy, and tangy flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine korean
Servings 4
Calories 460 kcal

Ingredients
  

  • 1 cup Kimchi cut into small pieces
  • 150 g 5.3 ounces Bacon, cut into small pieces
  • 1 pack Enoki mushrooms 200 g / 7 ounces, root removed, rinsed, and drained (optional)
  • 3 cups Steamed short or medium grain rice let it cool for 5-10 minutes if freshly cooked
  • 4 x-Large eggs cooked sunny side up or to your liking
  • 1/2 tsp minced Garlic
  • 1/4 cup Kimchi juice from the bottom of the kimchi container – see note
  • 1/2 tbsp Sesame oil
  • 1 tbsp Cooking oil
  • 1 tbsp Toasted sesame seeds for garnish
  • 1/2 stalk Green onion thinly sliced (optional, for garnish)
  • Roasted seasoned seaweed shredded (optional, for garnish)

Instructions
 

  • Preheat a pan or wok over medium-high heat. Add cooking oil and spread it around with a spatula.
  • Add minced garlic and stir for 10 seconds. Then, add bacon and cook until it’s halfway done.
    This image shows small pieces of bacon being cooked in a pan, sizzling and turning golden brown as they release their smoky flavor, forming the base for the kimchi fried rice.
  • Add kimchi and stir until it’s about 80% cooked.
    This image shows kimchi and minced garlic being stirred into the pan with the cooked bacon, creating a blend of spicy, tangy, and savory flavors for the fried rice.
  • (Optional) Add mushrooms and mix for a few seconds. Reduce heat to medium or medium-low.
  • Add the rice and kimchi juice, mixing thoroughly.
    This image shows sesame oil being stirred into the kimchi fried rice, adding a nutty aroma, with the rice being thoroughly mixed and ready to be plated.
  • Stir in sesame oil and mix well. Remove from heat.
  • Serve on a plate, garnished with sesame seeds, green onions, and seaweed if desired. Top with a cooked egg. Enjoy!
    This image shows the final dish of kimchi fried rice served on a plate, beautifully garnished with a sunny-side-up egg, green onions, sesame seeds, and optional roasted seaweed.

Notes

  • Kimchi should ideally be at least 2 weeks old. If it’s fresh, add 1/2 teaspoon rice vinegar to the kimchi juice to make it sour.
  • If you can’t get 1/4 cup kimchi juice from new kimchi, use 2 1/2 tablespoons kimchi juice and 1 tablespoon gochujang. For a less spicy version, substitute gochujang with 1 tablespoon soy sauce.
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