Kimchi fried rice (bokkeumbap)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Connie Veneracion


  • 1 tablespoon cooking oil
  • 2 cloves garlic minced
  • 1 small small onion chopped
  • 1/2 cup cut up kimchi squeezed
  • 1 cup day-old rice
  • 1 teaspoon kimchi juice
  • salt to taste
  • fried egg
  • fried seaweeds with sesame seeds (available at Korean groceries)
  • scallions


  • Heat the cooking oil in a frying pan.
  • Saute the garlic and onion.
  • Add the kimchi and cook until heated through.
  • Throw in the rice.
  • Drizzle in the kimchi juice. Sprinkle in a little salt.
  • Stir fry until the rice is heated through.
  • Ladle the kimchi fried rice into a bowl. Top with the fried egg, seaweeds and scallions.
  • Serve hot.