Kimchi-Bokkeumbap (Kimchi Fried Rice)

Add crispy nori for a savory topper to this lunch-or-dinner dish.
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Kimchi-Bokkeumbap (Kimchi Fried Rice)

Recipe by Maangchi

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here

Start to Finish: 15 minutes

Servings: 2


  • 1 tbsp. vegetable oil
  • 1 cup chopped kimchi plus 1/4 cup brine 
  • 3 cups cooked white rice
  • 1 to 2 tbsp. gochujang (Korean hot pepper paste)
  • 1 tbsp sesame oil
  • 1 scallion, chopped
  • 1 tbsp. toasted sesame seeds
  • 1 sheet toasted nori, shredded


In a large skillet, heat the vegetable oil. Add the kimchi and stir-fry until it begins to sizzle, about 1 minute. Add the brine, rice, gochujang, and 1/4 cup water. Fry until the rice is hot and beginning to crisp at the edges, about 7 minutes. Stir in the sesame oil. Transfer to a medium bowl and top with the scallion, sesame seeds, and nori.

Tip: Got some nori left over? Crumble it up and blend with salt, pepper, and sesame seeds to make a toasty rub for grilled meat or a savory topping for popcorn.