Kimchi Fried Rice

Recipe adapted from: The Pickled Pantry, Andrea Chesman

Kimchi bokumbop is the Korean name for this fried rice that uses kimchi for both the vegetables and the flavoring.  The dish can include meat—Spam is a popular choice!—but this version is vegetarian. You can also try serving it with sunny-side up eggs! 

Kimchi Fried Rice

Prep Time

5 minutes

Cook Time

15 minutes


4 Servings


1 tablespoon vegetable oil (or peanut oil, plus 1 teaspoon)
2 cloves garlic (minced)
1 ginger, fresh (1 inch, peeled and minced)
2 cups kimchi (chopped)
4 scallion (white and tender green parts, chopped)
1 tablespoon sugar
6 cups rice (cooked, preferably short-grain)
3 tablespoons soy sauce (or to taste)
1⁄4 cup bean sprouts
  black pepper (freshly ground)
  sesame oil (to serve)
  cilantro (to serve)


Heat a large wok over high heat.  Swirl in 1 tablespoon of the oil and allow it to heat.  Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.  Add the kimchi, scallions, and sugar and stir-fry until the kimchi becomes a little crisp and browned, about 5 minutes.

Add the rice, soy sauce, kimchi liquid, and bean sprouts.  Stir-fry to thoroughly mix and heat the rice through, about 5 minutes.  Season to taste with salt and pepper.  Reduce the heat to low to keep the rice warm.

To serve, mound the rice in serving bowls.  Drizzle each serving with sesame oil and sprinkle with cilantro.