Korean Kimchi Rice

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Kimchi bokkeumbap (볶음밥), or kimchi fried rice is a traditional Korean dish. It is a great way to incorporate any leftovers you have in your refrigerator.  The secret to a good kimchi fried rice is to use mature kimchi along with its juices. Below, you will find a version of a traditional kimchi fried rice recipe:

  • 2-1/2 Cups cooked short grain rice.
  • 3 – 4 Strips of bacon, diced.
  • 3/4 Cup diced kimchi.
  • 1/4 Small onion, diced.
  • 1 Small carrot, diced.
  • 3 – 4 Tablespoons juice from kimchi.
  • 1 tablespoon Soy sauce.
  • 1 – 2 Tablespoons Korean chili pepper paste (gochujang).
  • Vegetable or canola oil for stir-fring
  • 1/2 Tablespoon sesame oil
  • Salt and pepper to taste
  • 1 teaspoon sesame seeds
  • 1 scallion, chopped
  • 2 eggs, fried
  1. Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don’t want all the rendered fat, remove the fat from the pan leaving about a tablespoon.
  1. Add the kimchi, onion, carrots, juice from kimchi, soy sauce and gochujang. Stir-fry until the kimchi turns soft and deep in color, 5 – 6 minutes. Take the time to do this step so the rich flavors develop.
  2. Add the rice along with a tablespoon of oil, if you have removed the bacon fat.
  3. Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Add salt and pepper to taste. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the optional sesame seeds at the end.
  4. Top with the optional fried egg, and garnish with the optional sesame seeds and chopped scallion and to serve.


  • Leftovers: Something, especially food, remaining after the rest has been used or consumed.
  • Rendered: Melt(ed) down (fat).
  • Stir-fry: Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly.
  • Scrape: Push or pull a hard or sharp implement across (a surface or object) so as to remove dirt or other matter.


  1. Day old rice is the best. If the rice is hard after being in the fridge, heat it up in the microwave to soften it a little. If you need to make fresh rice for this dish, use a little less water than called for to make the rice slightly drier than usual.)
  2. If using fresh raw meat (about 4 oz), season it with salt and pepper and set aside while preparing other ingredients. You can also add a small amount of garlic and/or ginger to flavor the meat. Coat the skillet with oil before cooking the meat.)


  • Have you tried Korean kimchi rice before? What is your favorite Korean dish?

Session 2

Welcome to this activity created by Learning Advisor Ms. Alejandra Gutiérrez Velazco from Reforma Branch. Take note of all the pink words, read the text, watch the video and answer the question in the comment section below.

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