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Kimchi Bokkeumbap (Kimchi Fried Rice)

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Korean
Servings: 4


  • 4 scallions, thinly sliced
  • tbsp canola oil
  • 1 shallot, finely diced
  • 1 small yellow onion, finely diced
  • 1 c kimchi, roughly chopped
  • 1 c mushrooms (white, button, shiitake, or maitake will work, sliced)
  • 2 tbsp low sodium soy sauce
  • 1 tsp mirin
  • ½ tsp brown sugar
  • 1-2 tbsp gochugaru (Korean chili flakes)
  • 2 c cooked white rice (day-old cooked rice is best if you have it)
  • ¾ c frozen corn, thawed
  • ½ cheddar cheese, shredded
  • 8 dried seaweed pieces, 4 shredded and 4 cut in half for garnish

Optional Topping

  • sesame seeds for garnish


  • Add the scallions and oil to a large pan. Turn on the heat to medium, and sauté for 5 minutes, stirring occasionally.
  • Add the shallot and yellow onion. Stir to combine and cook for 2 minutes, stirring as needed.
  • Add the kimchi and mushrooms. Stir to combine and cook for 3 minutes, stirring as needed.
  • Add the soy sauce, mirin and sugar. Stir to combine and cook for 3 minutes, stirring as needed.
  • Add the Korean chili powder and stir to combine. Turn off the heat.
  • Add the rice and mix until very well combined.
  • Turn heat up to medium-high. With a spatula, even out the rice mixture so that it is flat. Sprinkle the cheese and corn on top, and cover for 3 minutes.
  • To plate, add the kimchi rice to a bowl and sprinkle with sesame seeds if using. Add the shredded seaweed to the center of the rice, and 2 pieces of halved seaweed to the side of the bowl. Carefully add the pickeled eggs if using, and enjoy!