Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi Fried Rice (Kimchi Bokkeumbap)

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"Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef."
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25 m servings 566 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 88.2g
  • 28%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  • Ready In

  1. Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green 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; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
  3. Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
  4. Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.


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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!

I want to make it again and again, but unfortunately my husband and son didn't like it as much as I did (I guess because I'm a kimchee freak!)

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