Kimchi Bokeumbab (Kimchi fried rice)

    20 mins

    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
    5 people made this

    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 and ratings
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    Reviews in English (3)


    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


    I made this Keto friendly using riced cauliflower. Turned it delicious!  -  14 Apr 2018  (Review from Allrecipes US | Canada)


    Made as written except that I only used 3 cups of rice due to personal preference. This was very good but I did feel it lacked a little something so I added some Sriracha and that did the trick. Great recipe!  -  03 Apr 2016  (Review from Allrecipes US | Canada)