Korean Kimchi and Bacon Fried Rice (Kimchi Bokkeumbap)

Kimchi fried rice, or kimchi bokkeumbap, is a beloved Korean comfort dish that transforms the iconic spicy-sour fermented cabbage into a satisfying one-pan meal. Rooted in the practice of repurposing day-old rice and tangy kimchi leftovers, this recipe balances umami, heat, and smoky notes with the rich fattiness of bacon and the earthy crunch of enoki mushrooms. A drizzle of sesame oil and a splash of kimchi juice deepen the savory character, while a sunny-side-up egg crowning each portion adds a silky richness. Over the past few decades, kimchi fried rice has transcended humble home kitchens to become a staple of casual dining in South Korea, often enjoyed as a quick lunch or late-night snack. Its versatility invites endless customizations—from alternative proteins to seasonal vegetables—and its comforting warmth makes it an instant crowd-pleaser. Whether you’re exploring Korean flavors for the first time or revisiting a tried-and-true favorite, this dish delivers a harmony of textures and tastes in every bite.

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Ingredients (Makes 4 servings)

Ingredients

1 cup (150 g) kimchi, cut into thumbnail-size pieces
150 g (5.3 oz) bacon, cut into thumbnail-size pieces
200 g (7 oz) enoki mushrooms, root removed, rinsed, and drained (optional)
3 cups (600 g) cooked short-grain rice (preferably day-old)
4 extra-large eggs
½ tsp (2 g) minced garlic
¼ cup (60 ml) kimchi juice
1 Tbsp (14 g) neutral cooking oil (vegetable or canola)
½ Tbsp (7 g) sesame oil

For Serving/Garnishing

1 Tbsp toasted sesame seeds
½ stalk green onion, thinly sliced (optional)
Roasted seasoned seaweed, shredded (optional)

Nutrition Information (per 100g)

Calories: 190
Fat: 9
Protein: 6
Carbohydrates: 20
Fiber: 2

Directions

Ingredient Preparation

1. Cut kimchi into thumbnail-size pieces, reserve ¼ cup (60 ml) kimchi juice, cut bacon, trim mushrooms, and thinly slice green onion.

Sauté Aromatics and Bacon

2. Heat 1 Tbsp (14 g) cooking oil in a wok or large skillet over medium-high heat until shimmering. Add minced garlic and stir 10 seconds, then add bacon and cook until lightly browned, about 3 minutes.

Cook Kimchi and Mushrooms

3. Add kimchi and stir-fry until softened and 80% cooked, about 2 minutes. If using, add enoki mushrooms and stir 30 seconds, then reduce heat to medium.

Combine Rice and Seasoning

4. Add cooked rice and reserved kimchi juice. Break up any clumps and stir until rice is evenly coated. Drizzle sesame oil, toss to combine, then remove from heat.

Fry the Eggs

5. In a separate nonstick pan, cook eggs sunny-side-up or to your liking, seasoning lightly with salt.

Plate and Garnish

6. Divide fried rice among 4 plates, top each with an egg, then sprinkle with sesame seeds, sliced green onion, and shredded seaweed.

Cookix's Secrets

Bold Flavor Boost

Stir in 1 Tbsp gochujang and 1 tsp Korean chili flakes (gochugaru) for intensified spice.

Egg Variation

Scramble eggs into the rice during the final minute of cooking for a more integrated texture.

Even Fry

Break rice into small clumps before adding to the wok to ensure each grain is coated.

Healthier Swap

Use brown rice or cauliflower rice and reduce oil by half for a lower-calorie option.

Rice Texture

Use day-old chilled rice for a firmer grain structure and prevent sogginess.

Seafood Version

Replace bacon with 200 g (7 oz) shrimp or scallops; cook until just opaque before adding rice.

Seasonal Veggies

Add diced zucchini, bell pepper, or shredded cabbage with the kimchi for extra color and nutrition.

Spice Control

Adjust heat by using milder kimchi or adding a teaspoon of gochujang for extra depth.

Vegetarian Twist

Omit bacon and swap in cubed tofu or extra mushrooms; add a splash of soy sauce for umami.

Wok Technique

Keep the wok hot and toss ingredients quickly to achieve slight charring and smoky flavor.

Ask Cookix, your sous-chef