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Kimchi Bokum Bap

Kimchi Bokum Bap

If you are into Korean food, you must try Kimchi Bokum Bap (Kimchi fried rice). It is one of the most popular dishes in Korea. When I was growing up in Korea, I used to go to these restaurants that were open exclusively for middle/high school students. These restaurants usually have food that young students really like. And Kimchi Bokum Bap is always on the menu.There are so many different versions of Kimchi Bokum Bap. I like it plain. Sometimes I like it with tuna or ham. There is also a version that a lot of little kids like, Kimchi Cheese Bokum Bap. The combination of Kimchi and cheese is surprisingly good.


Kimchi fried rice is really easy to make at home. Kimchi changes its flavor slightly when fried. The addition of sesame oil and a little bit of sugar makes this rice dish smell incredible!


Like I said before, I like to add a little bit of Mozzarella cheese to my Kimchi fried rice.


I used Mozzarella cheese but Cheddar or any kind of cheese will work.


To prepare, slice shiitake mushrooms and chop 2 green onions. I used the mushrooms but it’s not a “must-have” ingredient. You can add ham, tuna, or beef if you want.


I used half of a cabbage Kimchi. You want to use about 1 cup ful chopped Kimchi.


Chop Kimchi small.


Heat oil in large pan over medium high heat. Add the mushrooms and green onions and stir well for about 4 minutes.


Add the prepared Kimchi to the pan and stir fry with the mushrooms and green onions, about 3 minutes.


Add about 1 cup Kimchi juice to the pan. Get your rice ready to be added at this point. You will add the rice soon after you add the juice.


You need about 1 1/2 medium bowl size of cooked white sticky rice. Long grain rice will not work very well in this recipe. Use short grain. If you can find Asian sticky rice, it will work great!


About 2 seconds after you add the juice to the pan, add the rice to the pan and stir together with the other ingredients to mix well.


Stir well until well mixed and continue to cook about 3-5 more minutes.


If desired, sprinkle some cheese to the rice. To get a nice, melted cheese on top, you can microwave the dish about 25 seconds in the microwave before serving.



Or you can serve the rice the traditional way, with fried egg.

Kimchi Bokum Bap

  • 1 cup sliced shiitake mushrooms
  • 2 tablespoon chopped green onions
  • 1 tablespoon olive oil
  • 1 cup chopped Kimchi
  • ½-1 cup Kimchi juice
  • 1½ medium bowlful white sticky rice (about 3 cups)
  • 1 teaspoon salt
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sesame oil
  • Cheese (optional)
  • Egg, panfried (optional)

  1. Heat olive oil in large pan over medium high heat. Add the mushrooms and green onions and stir, about 3-5 minutes. Add the chopped Kimchi and stir well, about 3-5 minutes.
  2. Add the Kimchi juice and immediately after that, add the rice to the pan. Stir well until mixed well.
  3. Add the salt, sesame seeds, and sesame oil to the pan and stir well and continue to cook about 5 minutes.
  4. Sprinkle cheese on top if desired or serve with a fried egg.



11 Responses to “Kimchi Bokum Bap”

  1. #
    Maureen @ Orgasmic Chef — July 10, 2012 at 3:04 pm

    oh wow, this dish looks so good and so Korean. I love this!

  2. #
    Belinda @zomppa — July 10, 2012 at 6:21 pm

    One of my favorite dishes, but pretty sure mine won’t look like yours!

  3. #
    Chung-Ah | Damn Delicious — July 10, 2012 at 11:42 pm

    Ooooh I love that you added mozzarella!

  4. #
    Nami | Just One Cookbook — July 10, 2012 at 11:56 pm

    This looks so good! You know I can’t eat really spicy food, but I always want to try kimchi fried rice – adding cheese on top is such an interesting twist! Love your recipe!

  5. #
    Jill — July 11, 2012 at 1:46 pm

    Ok- where do you get a cup of kim chi juice? I have never made my own and have to buy the jarred stuff. Thankfully my local asian store has a good recipe. But.. there is no way I can get 1 cup juice out of that jar. Do you just add water to the exisiting juice?
    Please let me know- this sounds great and I have tried making this in the past, without the added broth and always thought it should be more flavorful.

    • Sook replied: — July 11th, 2012 @ 1:53 pm

      Hi Jill, Yes, I understand how it can be difficult to get a cup of Kimchi juice out of a jar. You can probably use however much juice you can get from your jar. The color of your bokum bap might not be as red as you want it to be, but it might be sufficient. If you want, you can try and mix 1/2 cup juice and 1/2 cup water if your kimchi is spicy enough. Otherwise, don’t add water, just add however much you can get. Thanks for your comment! :)

  6. #
    Allison — July 11, 2012 at 2:11 pm

    Whoa, I’m sure I’ve had the combination of cheese and kimchi in Korea before, but it still struck me as really strange and unusual to add melty cheese to kimchi fried rice! I bet it’s delicious.

  7. #
    Lynna H. — July 11, 2012 at 10:47 pm

    I`ve tried making this before. But I`m sure it was authentic korean fried rice like this. This…THIS looks amazing. And with cheese? More awesomeness. Thanks for sharing a little bit of South Korean culture. I`m digging it like crazyyy!

  8. #
    Yaoli — November 8, 2012 at 8:42 pm

    Amazing recipe! This was the easiest kimchi fried rice one I could find. Made it tonight and it was sooo good with the runny egg yolk!


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