Kimchi Bokeumbab (Kimchi fried rice)

    Kimchi Bokeumbab (Kimchi fried rice)


    4 people made this

    About this recipe: This is a great way to use kimchi, simply fried with minced beef and rice. Hint: When you buy already made Kimchi from a Korean market leave the Kimchi in room temperature 1 day for ferment.

    Ann Lee Washington, United States

    Serves: 4 

    • 1 cup of chopped Kimchi (better taste fermented)
    • 4 bowls steamed rice
    • 230g (.5 pound) minced beef
    • 2 teaspoon sesame oil or butter
    • 4 eggs

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat a wok on medium-high heat, add the oil (or butter) and cook the beef until brown.
    2. Add chopped Kimchi and sauté about 10 minutes.
    3. Serve with fried egg on the top of fried rice.

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    Reviews (2)


    - - - 18 Nov 2014


    This recipe is so easy even a beginner like me can make it. As a Korean, I find that it's time consuming to make most Korean dishes. But this one is definitely my go to recipe when I have left over rice and want something spicy. The only thing different I do to this recipe is that I mix the eggs with the rice instead of placing it on top. - 12 Jan 2010

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