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.

    1 person made this

    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 (5)


    I used the recipe out of the magazine which called for ground pork, Everything went together just fine, and made enough for 4 servings. Since there are only 2 of us, we got 2 meals out of it. Second time was every bit as good as the first. Good flavors both times throughout. Will do this again.  -  20 Jan 2019  (Review from Allrecipes US | Canada)


    yummy base recipe! I did change it up a bit though. I added 1 clove of minced garlic to the onion. Then I added a tsp of soy sauce and tsp of gochujang just before I added the rice. I also lightly scrambled my eggs, but that just a texture preference.  -  28 Sep 2018  (Review from Allrecipes US | Canada)


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