Kimchi Bokeumbab (Kimchi fried rice)

    20 min

    This is a great way to use up extra kimchi you might have. The kimchi is simply fried with mince and rice. It's also an easy dish to make as an introduction to Korean food.

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    Serves: 4 

    • 2 teaspoons sesame oil or butter
    • 225g beef mince
    • 150g fermented kimchi (see tip)
    • 650g cooked and cooled (or leftover) rice
    • 4 eggs

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat a wok or large pan over medium-high heat and add sesame oil; cook and stir the mince until browned, about 5 to 7 minutes. Add kimchi; cook and stir for 10 minutes. Add cooked rice; cook and stir until heated through, about 5 minutes.
    2. Move the fried rice to 1 side of the wok. Crack eggs into wok and cook until bottoms are set, 2 to 3 minutes. Flip eggs and cook until set, 2 to 3 minutes. Serve egg on top of each fried rice portion.


    If you buy ready made kimchi from an Asian supermarket - let the kimchi sit at room temperature for 1 day to ferment before using.

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    Reviews in English (3)


    I made this Keto friendly using riced cauliflower. Turned it delicious!  -  14 Apr 2018  (Review from Allrecipes US | Canada)


    Made as written except that I only used 3 cups of rice due to personal preference. This was very good but I did feel it lacked a little something so I added some Sriracha and that did the trick. Great recipe!  -  03 Apr 2016  (Review from Allrecipes US | Canada)


    This recipe is so easy even a beginner like me can make it. As a Korean, I find that it's time consuming to make most Korean dishes. But this one is definitely my go to recipe when I have left over rice and want something spicy. The only thing different I do to this recipe is that I mix the eggs with the rice instead of placing it on top.  -  12 Jan 2010  (Review from Allrecipes SE Asia)