Can I use fresh kimchi?

Yes, but add a little extra kimchi brine or a splash of vinegar for tang.

Can I make it vegetarian?

Skip the meat and use mushrooms or tofu; check that your kimchi is made without fish sauce.

Why is my fried rice soggy?

Use cold rice, a hot pan and do not add too much kimchi brine.

Kimchi Bokkeumbap (Kimchi Fried Rice) Recipe

Kimchi bokkeumbap is what Koreans cook when the fridge is nearly empty: sour kimchi fried with a little pork or spam, tossed with day-old rice until every grain is red and toasty, then crowned with a fried egg and crumbled seaweed.

📝 How to make kimchi bokkeumbap

Heat the oil (and butter) in a large pan over medium-high heat and fry the pork, bacon or spam until crisp.

Add the onion and the white part of the green onion and cook for 1 minute.

Add the kimchi and stir-fry for 3–4 minutes, until softened and lightly caramelized. Stir in the gochugaru or gochujang and the sugar.

Add the rice and kimchi brine, breaking up clumps, and stir-fry for 3–4 minutes until evenly colored and hot. Season with soy sauce.

Drizzle with sesame oil and stir in the green onion tops.

Top each plate with a fried egg with a runny yolk, crumbled seaweed and sesame seeds.

💡 Tips for the best kimchi bokkeumbap

Cold, day-old rice fries up separate and chewy; freshly cooked rice turns mushy.
Press the rice against the pan for a minute at the end for crispy bits.
Melted cheese on top is a popular Korean-snack-bar twist.

A home staple

Like kimchi jjigae, kimchi fried rice exists to use up sour kimchi. Spam became a common addition after the Korean War and is still a favorite. It is also the classic way to finish a Korean barbecue or dakgalbi meal — rice is fried right in the leftover sauce at the table.