Simple Recipe: Kimchi Fried Rice

Simple Recipe: Kimchi Fried Rice

kimchi fried rice

Because of my unfailing love for both rice and kimchi (김치, a traditional fermented Korean side dish made of vegetables with a variety of seasonings), I’m grateful for the existence of this popular Korean dish. Kimchi fried rice or kimchi bokkeumbap (김치볶음밥) is just a type of Korean fried rice (bokkeumbap, 볶음밥) dish. I’ve tried another kind, but this one is my sweetheart. It’s chiefly made with kimchi and rice preferably the leftover, alongside other available ingredients, such as diced vegetables or meats. It all depends on you. That’s what I like about making this dish. Here, I’d like to share my easy and economical recipe that my husband approves. 🙂

*enough for 2 servings*


♥ 2 cups of kimchi (preferably over-ripened)

♥ 2 cups of cooked rice (preferably leftover)

♥ 1 tbsp, oil (You can use any.)

♥ 1 small chopped white onion

♥ 4 tbsp (or more as you wish), gochujang (고추장, Korean red chili paste)

I use this kind of gochujang because it’s all I have. 😀

bibimbap gochujang

gochujang for bibimbap (another Korean dish)


1. Heat oil in a pan.

2. Sauté the onion for 2 minutes.

3. Add kimchi and sauté for 3 min.

4. Mix in the rice.

5. Pour your preferred amount of gochujang. Do the mixing.

TIP: Do this over low heat. If it looks dry, you can add a little amount of water. To avoid this, mix it well with speed.

kimchi fried rice recipe

Enjoy the delicious taste out of simplicity!




36 responses

  1. Pingback: Simple Recipe: Sweet & Spicy Braised Sauce Pasta – Thoughts of SheryL

  2. Is that sauce in the red bottle the typical sauce Korean restaurants serve with a bi bim bop? Because that is The Perfect Sauce for EVERYTHING, my only issue is that I don’t want a lot of hot peppers, most sauces served here in Chicago are perfectly balanced, you just have to also have a piping hot bowl of 7 or 8 food groups AND the sauce at the same time…hmmm, time for me to go shopping.


    • Probably, but I think the local Korean restaurants make their own bibimbap gochujang. Me neither, I can’t eat something tooooo spicy. I like a blend of sweet and spicy.


  3. Pingback: Simple Recipe: Spicy Braised Chicken | Thoughts of SheryL

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