Kimchi Bokumbap (Kimchi Fried Rice) Recipe

Kimchi Bokumbap (Kimchi Fried Rice)


  • Napa Cabbage Kimchi (With the juice intact)
  • Ground beef or any other meat you choose. (I used shrimp and ground beef for this recipe!)
  • Vegetable oil, suitable amount
  • About 2 Tbsp of Soya sauce
  • Rice. Can be short grain or long grain. I used day old rice.
  • Onions, diced
  • Garlic
  • Sesame oil to your liking


  • Chili-garlic sauce
  • Egg
  • Sesame seed
  • Scallions

How to make Kimchi Bokumbap (Kimchi Fried Rice)

Kimchi bokumbap is great for those days you can't find anything to do with your extra rice or kimchi... very tasty.

  • Dice the onions and garlic, set aside. Chop up the kimchi cabbage too into smaller pieces and also set aside.
  • Put vegetable oil on wok/pan and add the onions, garlic and ground beef.
  • Add in the rice, stirring it around the wok constantly.
  • Add kimchi and the kimchi juice. Add the desired amount until it goes slightly orange. Add the soya sauce. Stir and fold the rice.
  • Add in the chili-garlic sauce and sesame seed oil. Continue to stir and fold the rice.
  • Add the remaining egg***, sesame seeds and scallions. Stir again and serve!

*** The last part is optional! For my own rice, I put the egg in the pan and let it cook while I stirred it in. I left it in a few minutes and stirred it around. You can serve it either cooked egg in it already and adding it in the end as if it were meat or add a fried egg on top of the rice before serving!

  • Larph
    Larph says

    Oh yes! Getting a kim chi bokum urge, now. I like mine with a bit of ground pork in it, too.

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