No Red Meat Kimchi Bokkeumbap (Kimchi Fried Rice)
Looking for a quick, flavourful Korean-inspired meal without red meat? This No Red Meat Kimchi Bokkeumbap (Kimchi Fried Rice) is the perfect comfort food packed with spicy kimchi, fluffy rice, vegetables, and protein-rich eggs. Made with simple pantry ingredients, this easy one-pan dish is ideal for busy weeknights, meal prep, or using leftover rice. The tangy fermented kimchi adds bold umami flavour, while sesame oil and gochujang create a savoury, slightly spicy finish. Whether you’re vegetarian-friendly or simply cutting back on red meat, this delicious homemade kimchi fried rice recipe is satisfying, budget-friendly, and ready in under 30 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2–3 people
No Red Meat Kimchi Bokkeumbap
Looking for a quick, flavourful Korean-inspired meal without red meat?This No Red Meat Kimchi Bokkeumbap (Kimchi Fried Rice) is the perfect comfortfood
Ingredients
Method
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add onion, garlic, and carrot. Sauté for 2–3 minutes until softened and fragrant.
- Stir in chopped kimchi and cook for another 2 minutes to deepen the flavour.
- Add peas, cooked rice, kimchi juice, soy sauce, and gochujang. Mix thoroughly, breaking up rice clumps.
- Stir-fry for 4–5 minutes until the rice is heated through and lightly crispy.
- Drizzle sesame oil over the rice and mix well. Season with salt and pepper if needed.
- In a separate pan, fry eggs to your preferred doneness.
- Plate the kimchi fried rice and top each serving with a fried egg.
- Garnish with green onions and sesame seeds before serving.
Notes
Chef’s Tips
- Use day-old rice for the best texture—fresh rice can become mushy.
- Adjust spice level by increasing or reducing gochujang.
- For a vegetarian version, skip eggs and add tofu or mushrooms.
- Let the rice sit undisturbed for 1–2 minutes in the pan for crispy golden bits.
- Extra kimchi juice boosts flavour, so don’t skip it if available.
