Kimchi Fried Rice

Kimchi fried rice (김치 볶음밥) or kimchi bokkeumbap is made with kimchi, rice and variety of meat and diced vegetables. I particularly love my kimchi fried rice with pork belly, onion and capsicum. They’re the best combination in my opinion. I’ve never ordered kimchi fried rice from Korean restaurant as I think paying over RM18 for a plate of this goody is too much. I can simply whip up this dish easily anytime! Haha

Kimchi Fried Rice

Come follow me and let me show you how to cook kimchi fried rice.

Fried Egg
First, fry egg sunny side up in a wok. Set aside.

Slice pork belly according to the thickness you prefer.

Ingredients For Kimchi Fried Rice
Prepare ingredients as shown (clockwise from top right): Sliced onions, chopped garlic, diced red and green capsicum.

1 cup of ripe kimchi with juice.

Note: Use overnight cold rice and ripe kimchi for best kimchi fried rice flavor.

In a wok, add 2 tablespoons oil. Saute onion until translucent.

Stir-Fry Pork Belly With Onions & Garlic
Add garlic and pork belly and cook thoroughly.

Add red and green capsicum. Cook for about 1-2 minutes.

Add Kimchi
Next, add gochujang and kimchi.

Stir-Fry Kimchi With Ingredients For A Minute
Stir-fry for a minute.

Lastly add rice, soy sauce and kimchi juice. Mix well. Then add sesame oil and freshly grated black pepper. Serve warm with fried egg and spring onions. You can also add sesame seed and nori on the fried rice.

Kimchi Fried Rice
LOVE! LOVE! LOVE! What more can I say about kimchi fried rice? 😉

Kimchi Fried Rice
Serves 3

3 bowls overnight cold rice
1 cup ripe kimchi (including juice)
200g pork belly (3 layer pork)
1/2 medium onion, sliced
1/4 medium green capsicum, diced
1/4 medium red capsicum, diced
2 cloves garlic, finely chopped
1 teaspoon gochujang (Korean chili paste; add more if you prefer spicy)
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons cooking oil
freshly grated black pepper
1 spring onions, chopped
3 eggs

1. Fry eggs sunny side up in a wok with 1 tablespoon cooking oil. Set aside.

2. Add 2 tablespoons oil in a wok and saute onions until fragrance (translucent)

3. Add garlic and pork belly and cook thoroughly.

4. Once pork is cooked, add red and green capsicum. Cook for 1-2 minutes.

5. Add gochujang and kimchi. Stir-fry for a minute.

6. Add rice, soy sauce and kimchi juice. Stir to combine well.

7. Lastly add sesame oil and freshly grated black pepper. Dish up and serve immediately with fried egg and spring onions.


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  • Reply JB December 30, 2012 at 11:13 pm

    Such a great recipe. I prepared it and folks thought it was from a restaurant. I used fresh kimchi rather than jarred or canned. I think this made the difference.

    • Reply Che-Cheh December 31, 2012 at 8:53 am

      Hi JB, for great kimchi taste… ripe (old kimchi) is preferable. However I’m glad you like the fried rice taste with fresh kimchi.

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