Kimchi fried rice, or gimchi bokkeumbap(김치볶음밥), is a simple Korean fried rice dish with kimchi.

This recipe is a perfect way to use day-old leftover rice. If using fresh steamed rice, try to make it slightly dry. Brown rice works well for this dish.

Flavorful cabbage kimchi is the best choice for this. For an easy homemade option, see my recipe for mak gimchi(막김치), a simple cabbage kimchi.

People often add chili sauce, or gochujang(고추장), to kimchi fried rice, but with flavorful kimchi that is not essential. Sometimes chili powder called gochugaru(고춧가루) or even soy sauce are added. Feel free to try adding any of these, especially if your kimchi fried rice needs a flavor boost. You can also try adding other ingredients like mushroom, meat, or vegetables.

Kimchi fried rice is typically garnished with scallion, sesame seed, and/or nori. It is often served with a sunny-side-up egg on top.

Recipe

Ingredients

• ½ cup cabbage kimchi(배추김치), chopped
• 2 tbsp kimchi juice
• 1 cup steamed rice
• 1 – 2 tbsp gochujang(고추장) or gochugaru(고춧가리) (optional)
• 1 scallion, finely chopped (optional)
• 1 tsp sesame oil (optional)
• 1 tsp sesame seed, toasted (optional)
• 1 sheet nori(김 gim), roasted and shredded (optional)

Directions

• sauté kimchi
• add kimchi juice, rice, gochujang
• mix well
• remove from heat
• mix in scallion, sesame oil
• garnish with sesame seed, nori
• serve