Kimchi Bokeumbab (Kimchi fried rice)

    Kimchi Bokeumbab (Kimchi fried rice)


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    About this recipe: 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.

    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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