Quick & Easy Kimchi Fried Rice (Kimchi Bokkeumbap)
About this recipe
Kimchi Fried Rice, or Kimchi Bokkeumbap, is a quick and satisfying dish that packs a punch with its spicy, sweet, and tangy flavors. This recipe from Khin's Kitchen is designed to come together in just 15 minutes, making it perfect for a fast weeknight meal or a delicious leftover makeover.
With a base of cooked rice and the bold taste of kimchi, this fried rice is not only easy to prepare but also customizable to your taste. Whether you prefer more or less kimchi, this dish is all about bringing together simple ingredients for a hearty meal.
Ingredient notes
- 200g of cooked rice is about 3 cups.
- You can use chicken breast or thigh, cut into small dices.
- Add more or less kimchi according to your preference.
- For the chilli powder, you can substitute gochugaru with regular chilli powder or paprika.
Tips from Khin's Kitchen’s video
- Squeeze out the water from the kimchi before using it to enhance the flavor of the dish.
- Stir fry the onion for a few minutes before adding the chicken to ensure it softens and releases its flavor.
- Mix everything well and continue stir frying for another 1-2 minutes to allow the rice to absorb all the flavors.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- What is the total time to prepare this dish?
- The total time to prepare Kimchi Fried Rice is 15 minutes.
- What can I use instead of gochujang?
- You can use other chili pastes, but gochujang is recommended for its unique flavor.
- Can I use a different type of oil?
- Yes, you can use any neutral flavor oil instead of vegetable oil.
No life story here — the video and the recipe are the whole point. All credit to Khin's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Squeeze out the water from the kimchi and keep the kimchi juice for later use.
- 2
Cut the kimchi into medium bite-size pieces.
- 3
Stir fry the onion for a few minutes.
- 4
Add the chicken and stir fry until cooked.
- 5
Add the kimchi and stir fry for a few seconds.
- 6
Add the chilli powder and gochujang, and cook until all ingredients combine together.
- 7
Add the rice and season with sesame oil, sugar, and salt.
- 8
Mix everything well and continue stir frying for another 1-2 minutes.
- 9
Sprinkle spring onions and toasted sesame seeds on top.
- 10
Transfer to a serving plate and garnish with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.
Heads up — we had to guess a little:
- The quantity for cooked rice is inferred based on typical serving sizes for fried rice.
Credit where it’s due: this recipe was transcribed from Khin's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Khin's Kitchen? Claim this page or ask us to take it down. Your call, always.
