Kimchi Fried Rice
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Kimchi Fried Rice
 Fried rice made with sour, well-fermented kimchi. If using bacon, heat a lightly oiled large skillet over medium heat: oil for stir-frying Add the bacon pieces: 3 (or 4) strips of bacon, diced (or about 4 ounces ham or spam, or 1 can of tuna, drained) See note 1 if using uncooked meat Cook until the bacon is slightly browned. If desired, remove some of the rendered fat. Then add a couple of tablespoons of cooking oil. If using ham, spam or canned tuna instead of bacon, add it later, in step 2 (the next step). Add and stir-fry quickly over high heat: 1/4 small onion, diced 1 scallion, chopped Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang: 3/4 cup diced kimchi See note 2 1 small carrot, finely chopped - optional 3 tablespoons (or 4) juice from kimchi, if available 1 tablespoon soy sauce 1 tablespoon gochujang (Korean chili pepper paste) See note 3 Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes. Do not rush this step; it develops the rich flavors. If using ham, spam, or canned tuna, mix in now and continue to stir-fry for a minute or two. Add the rice and reduce the heat to medium low: 2.5 cups cooked rice See note 4 Stir until everything is well incorporated, and the clumped up rice is broken up, 3 to 4 minutes. Once the rice is evenly coated with the seasoning, turn up the heat high. Continue to fry the rice, turning occasionally. Add to taste: salt and pepper to taste Mix in at the end the sesame oil and the optional sesame seeds: 1/2 tablespoon sesame oil Optional: 1 teaspoon sesame seeds Top with the optional fried egg: Optional: 2 eggs, fried to taste Garnish with the optional sesame seeds, gim (dried seaweed) strips and/or chopped scallion, and serve: Optional: 1 sheet roasted gim (dried seaweed sheet) |
Kimchi Fried Rice (Our Mildly Insane Kimchi Bokkeumbap) crumb: bacon kimchi fried rice with a fried egg Koreatown: A Cookbook includes “Kimchi Fried Rice (Our Mildly Insane Kimchi Bokkeumbap)”. Deuki Hong and Matt Rodbard wrote it (2016). This book shares Korean-American restaurant and home cooking from Koreatowns across the US. Differences: Both fry bacon, then onion, aged kimchi and day-old rice with gochujang. Both top it with fried eggs and scallions. The book adds garlic and ginger and crisps the rice in the pan. It finishes with gochujang butter. The online version seasons with kimchi juice, soy sauce and sesame oil. It stirs the gochujang in and tops the rice with gim (roasted seaweed). |
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- Kimchi Fried Rice
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- Ancestor
- Kimchi Fried Rice (Our Mildly Insane Kimchi Bokkeumbap)
- Source
- Koreatown: A Cookbook by Deuki Hong and Matt Rodbard (2016)
- Differences
Both fry bacon, then onion, aged kimchi and day-old rice with gochujang. Both top it with fried eggs and scallions. The book adds garlic and ginger and crisps the rice in the pan. It finishes with gochujang butter. The online version seasons with kimchi juice, soy sauce and sesame oil. It stirs the gochujang in and tops the rice with gim (roasted seaweed).
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Korean Bapsang · Kimchi Fried Rice (Kimchi Bokkeumbap)
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web writeups - Date
- Sep 2026
Koreatown: A Cookbook by Deuki Hong and Matt Rodbard (2016).
This book shares Korean-American restaurant and home cooking from Koreatowns across the US.