Bokkeumbap Fried Kimchi Rice | SLMan
Total Time: 30 Minutes


Serves 4


  • 250g of finely chopped kimchi
  • 4 garlic cloves, finely chopped
  • 1 brown onion, finely chopped
  • 2 tbsp of cooking oil
  • 4 tbsp of juice from kimchi
  • 3 tbsp of gochujang
  • 400g of boiled rice (preferably leftovers)
  • 2 tbsp of Korean or Japanese soy sauce
  • 2 tbsp of sesame oil
  • 4 eggs, fried
  • 2 spring onions (scallions), finely sliced
  • 2 tbsp of toasted sesame seeds
  • Gim or nori (toasted seaweed), shredded


  1. Fry the kimchi, garlic, onion and oil together in a frying pan (skillet) over a medium heat. Stir in the kimchi juice and gochujang and fry the rice in this wonderful sludge until it’s warm and a little crispy – you might need to chop at it with a spatula so that the rice grains become separated. Add soy sauce to taste.
  2. Remove from the heat and stir in the sesame oil.
  3. Serve out into four bowls and top with one fried egg, some spring onions, sesame seeds and seaweed.

Extracted from Korean BBQ & Japanese Grills by Jonas Cramby. Photograph by Roland Persson.

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