Kimchi Bokkeumbap 김치볶음밥 (Kimchi Fried Rice)

Having a hard time thinking about what to cook? Do you have any leftover rice? If you answered yes to one of these questions, then this easy and very economical fried rice dish is for you. For some reason or another, leftover rice is synonymous with bokkeumbap (fried rice) here in Korea, which is a great thing for me because it takes nothing more than a few extra ingredients (in this case kimchi and zucchini) to make a complete and satisfying meal. Plus, I haven’t done a fried rice dish in a while so it was nice making something different for a change. For my version, I kept it simple (real simple) by adding sautéed kimchi to some leftover rice, and then topped it off with a sunny-side up egg. The final result? An awesome blend of kimchi fried rice goodness that was a big hit with my lone taste tester.

A little more about kimchi bokkeumbap: This is one of many fried rice varieties that can be made quick and easy with leftover rice and well-ripened kimchi. Why use older rice and kimchi? Older rice gets firmer and more pungent over time, thus not only making it more manageable during the stir fry but gives it some depth.  As for the older kimchi, the longer fermentation brings out some added pungency and complex flavors to the dish. There are endless variations of bokkeumbap, but the more popular ingredients include seafood, spam, pork, and a medley of vegetables. Don’t hesitate to substitute ingredients to your liking for a satisfying, no-fuss meal.

“Vegetarianism is harmless enough, though it is apt to fill a man with wind and self-righteousness.” ~ Sir Robert Hutchinson

Here are most of the ingredients for this kimchi bokkeumbap. Don’t hesitate to substitute ingredients to your liking.
Saute the kimchi and diced zucchini with a good amount of olive oil and sugar; extra sugar if the kimchi is super ripe and sour.
Throw in the “leftover” rice and stir fry away. Add some soy sauce and sesame oil for added seasoning.
Kimchi fried rice ready to eat!


Kimchi Bokkeumbap (Kimchi Fried Rice)
Prep time
Cook time
Total time
Recipe type: Rice
Cuisine: Korean
Serves: 4
  • 4 cups cooked rice (the older the better)
  • 2 cups kimchi, cut into small pieces
  • 2 tbsp kimchi liquid
  • ½ zucchini, diced
  • 3, 4 garlic cloves, minced
  • 2 green onions, finely diced
  • 4 eggs, sunny side up
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp sesame seeds
  • 1 tbsp sugar (if using older kimchi)
  • 2 tbsp oyster sauce (if available)
  • 2 tbsp olive or vegetable oil
  1. After washing the zucchini, cut into small cubes along with the kimchi.
  2. Heat 2 tbsp. olive oil in a non-stick skillet over medium-high heat. Saute the diced zucchini, kimchi, and garlic for about 10 minutes.
  3. Next, add leftover rice, sesame oil, kimchi liquid, and soy sauce to the kimchi. Mix well and stir fry for another 5 minutes. If needed, add some sugar to balance out the ripened kimchi. Set aside on a serving platter or individual dish.
  4. In the same non-stick frying pan, make 4 sunny side up eggs. Top on fried rice, garnish with sesame seeds, and enjoy!



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  1. May 1, 2014

    lovely and yummy fried rice easy and quick, really like this combination, with the egg on top.

  2. May 1, 2014

    thank you jong! we eat this dish whenever we have leftover rice, which really means we eat it every week. ^^

  3. May 1, 2014

    thats a very great way to finish the white rice and my husband would love it..good food never seem bored ^_^

  4. May 1, 2014

    you’re totally right. i love when food doesn’t go to waste but at the same time comes out equally as delicious. ^^

  5. Just found your blog via your comment on my Food52 recipe for kimchi bokkeumbap, and I’m so glad I did! I love Korean food (obviously) so I’m always happy to discover beautiful blogs where I can learn more about it! ^^

  6. May 2, 2014

    Thank you Allison! If you ever need any info on Korean food, don’t hesitate to ask me. ^^

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