Easy Kimchi Fried Rice (kimchi bokkeumbap)

Kimchi fried rice (kimchi bokkeumbap) is a super easy recipe with kimchi for when you want some quick, comforting Korean food. It’s perfect for using up leftover rice and tangy kimchi, you can whip up a delicious stir-fry in minutes. For extra flavour, toss in some crispy bacon or your favourite meat, then surround the rice with a golden ring of cheesy, fluffy egg for that modern touch.

Got some kimchi in the fridge and craving a quick Korean meal? Kimchi fried rice (kimchi bokkeumbap) is one of my go-to easy Korean dishes whenever I want Korean flavours without the effort. If you’ve got day-old rice on hand, even better! You can make kimchi fried rice in about 20 minutes 🙂

And this version? It’s the trendy UFO kimchi fried rice, a fun twist where you pour a ring of egg and/or cheese around the fried rice so it looks like a little UFO from above 🛸 Same comforting kimchi fried rice you love, but with that modern finish.

If you like fried rice, you might also like my Cantonese Fried Rice or my Salmon Fried Rice.

What is kimchi bokkeumbap?

Kimchi bokkeumbap (김치볶음밥) or kimchi fried rice, is one of Korea’s ultimate comfort foods – the kind of quick, no-fuss meal everyone makes when there’s leftover rice and a bunch of kimchi in the fridge. It’s a simple stir-fry of rice, well-fermented kimchi and whatever protein you’ve got lying around (bacon, spam, ham… all fair game!).

The magic comes from using ripe, tangy kimchi – it caramelises in the pan, turning the rice savoury, spicy, and a little smoky. Traditionally it’s topped with a fried egg, but modern versions (like my UFO kimchi fried rice) surround the rice with a ring of fluffy eggs and/or melted cheese.

It’s quick, comforting, super adaptable, and honestly one of the easiest Korean dishes you can make at home – no special ingredients or skills needed.

Why using day-old rice to make fried rice?

Day-old rice is your best friend here! Freshly cooked rice is too soft and sticky, which makes your kimchi fried rice mushy. Using cold, leftover rice with firm grains helps each grain stay separate when stir-frying, giving you that perfect texture – slightly chewy but not clumpy.

If you don’t have leftover rice, just spread freshly cooked rice on a tray and pop it in the fridge for at least 4 hours to dry out before cooking.

Which kimchi to use?

Ripe kimchi is where the magic happens! The longer it ferments, the tangier, softer, and more flavorful it becomes – making your kimchi fried rice extra punchy and delicious.

Fresh kimchi can be a bit too crisp and mild for this dish, so using well-fermented (but not overly sour) kimchi gives you that perfect balance of tang, spice, and umami that really wakes up the rice.

If you’re buying prepacked kimchi, I highly recommend the NH (Nonghyup) brand, especially the kimchi that comes in a plastic jar. It tastes the freshest and most like homemade kimchi compared to other store-bought options.

Step-by-step instructions

Prepare the kimchi fried rice

1. Chop the kimchi into small pieces.
2. Heat cooking oil in a pan and sauté the green onions and garlic until fragrant.
3. Add bacon strips and cook until slightly crispy.
4. Add soy sauce and stir briefly.
5. Add the chopped kimchi, sugar, gochugaru and kimchi juice, and stir-fry together.
6. Add the rice and stir-fry everything well, breaking up any clumps.
7. Finish with a drizzle of sesame oil and mix.

Make the egg ring

8. Shape the fried rice into a dome in the center of the pan.
9. Lightly beat the eggs so the yolks and whites aren’t fully blended.
10. On low heat, heat some oil around the kimchi fried rice dome in the pan.
11. Pour the beaten egg around the rice dome, sprinkle mozzarella cheese on top of the egg.
12. Cover the pan and cook until the cheese melts and the egg sets gently.

Variations

• Meat – keep it simple by skipping the meat, or swap bacon for Vienna sausage, Korean spam, or pork belly.
• Egg – not feeling the UFO egg ring? No worries! Just fry an egg and pop it on top of your kimchi fried rice for a more traditional finish.
• Cheese – craving cheesy? Skip the egg, keep the fried rice loose in the pan, pile on a mountain of mozzarella, then cover with a lid for a minute or two on low heat until it’s gooey and melty. See below the cheesy kimchi bokkeumbap I made last week. It’s like the kimchi fried rice version of my cheesy dakgalbi.

How to serve kimchi fried rice?

Serve your kimchi fried rice hot and fresh, straight from the pan! It’s perfect as a quick meal on its own, but if you want to turn it into a fuller feast, serve it with some banchan (Korean side dishes).

How to store, freeze and reheat?

Store – pop leftover kimchi fried rice into an airtight container and refrigerate for up to 2 days.

Freeze – avoid freezing kimchi because freezing can make the rice texture mushy and watery, and the kimchi may lose its crispness and fresh flavor. It’s best to store it in the fridge and enjoy within a couple of days for the best taste and texture.

Reheat – reheat in a pan over medium heat with a splash of water to loosen it up and prevent drying. Avoid microwaving straight away if you want it a bit crispy. A quick toss in a hot pan brings back that lovely texture and flavor.

Emma’s tips

• Use day-old rice – fresh rice is too soft and sticky, but leftover rice dries out just enough to give you that perfect fluffy, separate grain texture.
• Ripe kimchi is key – it adds amazing depth and flavor. But if your kimchi very old and extra sour, add an extra pinch of sugar to balance it out.
• Don’t skip the kimchi juice – it’s liquid gold that boosts flavor and helps everything come together.
• Go easy on the oil – use just enough oil to get a nice fry without making the dish greasy.
• Want that cheesy UFO effect? Pour your eggs slowly in a ring and don’t rush. Low heat helps you get that perfect egg ring without burning.

More recipes with kimchi