Kimchi fried rice, known as kimchi bokkeumbap in Korean, is a beloved comfort food that is quick to prepare yet packed with bold, savoury flavours. This dish transforms leftover rice and kimchi into a deliciously satisfying meal by stir-frying them together with simple seasonings, vegetables, and your choice of protein. In this recipe guide, you’ll learn how to make authentic kimchi fried rice at home for a flavourful Korean meal anytime.
What makes kimchi fried rice so special is the combination of tangy, spicy kimchi with the nutty aroma of toasted rice. Adding a fried egg on top or melted cheese takes it to another level of comfort, creating a dish that feels indulgent while still being healthy and balanced. It’s the perfect way to use up leftover rice and slightly over-fermented kimchi that might be too strong to enjoy on its own.
Whether you’re looking for a quick lunch, a hearty dinner, or a late-night snack after a busy day, kimchi fried rice is a versatile recipe to keep in your rotation. It comes together in under 20 minutes, making it an ideal meal when you want something fast, nourishing, and deeply flavourful without extra effort.
BOOK YOUR TRAVEL INSURANCE
Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki
Best Time To Eat
Kimchi fried rice is best enjoyed as a quick lunch, easy dinner, or late-night meal, especially on days when you want something spicy, warm, and comforting with minimal prep time.
Best Dishes To Partner
Pair your kimchi fried rice with miso soup, Korean seaweed soup (miyeokguk), steamed dumplings, or pickled radish. For drinks, enjoy it with iced barley tea or a refreshing Korean pear juice to balance the spiciness of the dish.
Kare-Kare has sparked many debates among Filipinos, especially about its origins and what makes it “authentic.” Some historians trace it back to the royal kitchens of pre-colonial Manila, while others believe it was influenced by Indian or Malay cooking brought by traders and immigrants centuries ago. This mix of theories reflects the Philippines’ complex culinary heritage—rich, diverse, and shaped by history.
Another point of contention is the use of modern shortcuts. Purists insist on making the peanut sauce from scratch using freshly ground peanuts and toasted rice, while many home cooks now rely on ready-made mixes for convenience. Traditionalists argue that shortcuts compromise flavor, but others see it as a natural evolution that keeps the dish alive for busy modern households.
Even the choice of meat divides opinions. While oxtail and tripe are classic, others prefer pork hock, beef shank, or even seafood versions. What unites everyone, however, is the comfort Kare-Kare brings—a dish that reminds Filipinos of home, family, and tradition, no matter how it’s made.
How to Make Kimchi Fried Rice
Kimchi Fried Rice Recipe Ingredients
For the Fried Rice:
Cooked rice (preferably day-old): 3 cups
Kimchi: 1 cup (chopped, plus some of the juice)
Kimchi juice: 2-3 tablespoons
Vegetable oil or sesame oil: 2 tablespoons
Garlic: 2 cloves (minced)
Green onions: 2 (chopped)
Soy sauce: 1 tablespoon
Gochujang (Korean chili paste): 1 tablespoon (optional, for extra spice)
Sugar: ½ teaspoon (optional, to balance the spice)
Eggs: 2 (fried or scrambled)
Sesame seeds: 1 teaspoon (for garnish)
Optional Add-Ins:
Protein: Diced spam, bacon, ground beef, or tofu (½ cup)
Vegetables: Carrots, peas, or mushrooms (½ cup, finely chopped)
Seaweed (gim/nori): Crumbled, for garnish
Get the best deals for your home and kitchen needs
Step By Step How to Make Kimchi Fried Rice
Prepare the Rice
If using freshly cooked rice, spread it out on a plate and let it cool to prevent clumping. Day-old rice works best as it’s drier and holds its shape better.
Cook the Protein (Optional)
If adding protein, heat 1 tablespoon of oil in a large pan or wok over medium heat. Cook the protein until browned and set it aside.
Sauté the Aromatics
Heat the remaining oil in the same pan or wok over medium heat. Add minced garlic and the white parts of the green onions, sautéing until fragrant (about 30 seconds).
Add Kimchi and Flavorings
Stir in the chopped kimchi and cook for 2-3 minutes until it softens and releases its juices. Add gochujang (if using), soy sauce, and sugar, stirring to combine.
Add Rice
Increase the heat to medium-high. Add the cooked rice and kimchi juice to the pan. Break up any clumps of rice and stir-fry everything together until the rice is evenly coated and heated through (about 5 minutes).
Add Protein and Vegetables (Optional)
If you cooked protein or vegetables earlier, return them to the pan and stir to combine.
Garnish and Serve
Top the rice with fried or scrambled eggs, green onions, sesame seeds, and crumbled seaweed. Serve hot with extra kimchi or a side of pickled vegetables.
Tips To Make Kimchi Fried Rice
Fresh rice can become mushy; day-old rice has a firmer texture that holds up well during frying. Control the heat by adding more or less gochujang and kimchi juice.
Add a touch of sugar if the dish is too tangy or spicy. Use a non-stick pan or wok to prevent the rice from sticking and burning.
Let the rice sit undisturbed in the pan for 1-2 minutes to create crispy edges.
How Many Calories Have Kimchi Fried Rice
Estimated Calories: ~400-500 calories per serving (without additional protein)
Protein: 10-15 g
Carbohydrates: 50-60 g
Fat: 10-15 g
Fiber: 2-3 g
Serving Suggestions
Traditional Style: Serve Kare-Kare with steamed rice and a side of bagoong alamang for that essential salty contrast.
Modern Variation: Try using peanut butter blended with coconut milk for a slightly creamier, nutty twist.
Vegetarian Option: Substitute meat with eggplant, banana heart, tofu, and green beans for a plant-based version that keeps the same rich flavor.
Presentation Tip: Arrange the meat and vegetables neatly, pour the peanut sauce over them, and serve family-style in a clay pot or deep dish.
Side Pairing: Pair with crispy lechon kawali or fried fish for texture and crunch.
Leftover Idea: Use leftover Kare-Kare sauce as a base for pasta or drizzle it over grilled chicken for a Filipino-inspired fusion meal.
Final Thoughts
Kare-Kare is more than a stew—it’s a celebration of Filipino identity. Its richness comes not only from the peanut sauce but also from the layers of history, culture, and family stories simmered into every pot. Each spoonful carries the warmth of tradition, the creativity of adaptation, and the pride of a dish passed down through generations.
Its enduring appeal lies in balance. Kare-Kare is indulgent yet comforting, familiar yet open to interpretation. It teaches the beauty of contrasts—creamy sauce and salty bagoong, tender meat and crisp vegetables, old recipes and new variations. Together, they capture what Filipino cooking is all about: resourcefulness, diversity, and love.
In the end, the best Kare-Kare is the one shared with others. Whether cooked for a celebration or a simple Sunday lunch, it brings people together through flavor and memory. It’s not just a dish—it’s a story of how Filipinos turn humble ingredients into something extraordinary.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.