Kimchi bokkeumbap

Kimchi bokkeumbap

For 2 people:

  • 120 grams of kimchi
  • 2 teaspoons gochujang (optional)
  • 1 teaspoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 400 grams of cooked short rice (at room temperature or cold)
  • 1 tablespoon vegetable oil
  • 1 spring onion (finely chopped)
  • 2 fried eggs

*You can add other seasonal vegetables as you like.


  1. Before measuring the kimchi, squeeze the juice into a small bowl.
  2. Chop the kimchi and set aside.
  3. Stir together the kimchi juice, gochujang, and soy sauce until the gochujang has completely dissolved.
  4. Pour the sesame oil over the rice and mix it with your hands, so that each grain of rice is covered in oil and there are no lumps.
  5. Place the vegetable oil in a pan (non-stick or wok) and heat it over medium-high heat until hot. Add the chopped kimchi and sauté, stirring, until the kimchi begins to brown and gives off a very aromatic aroma.
    * if you want to add vegetables, brown them before the chopped kimchi
  6. Add the rice and brown, crushing any lumps until the rice is uniform in color.
  7. Pour the kimchi juice mixture over the rice and raise the heat to high. Sauté, stirring the rice occasionally, until the rice begins to brown and no longer sticks as much.
  8. Add salt to your liking with more soy sauce.
  9. When the fried rice is ready, add the chopped spring onion and then serve. Top each portion with a fried egg.

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