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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
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine or short-grain rice preferably day-old
  • 1 cup kimchi chopped
  • 2 tablespoons kimchi juice
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1 medium carrot diced
  • 1 cup frozen peas
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang Korean chili paste
  • 1 teaspoon sesame oil
  • 2 eggs
  • 2 green onions sliced
  • 1 teaspoon sesame seeds
  • Salt and black pepper to taste
  • Optional: crispy tofu shredded chicken, or edamame for extra protein

Method
 

  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
  2. Add onion, garlic, and carrot. Sauté for 2–3 minutes until softened and fragrant.
  3. Stir in chopped kimchi and cook for another 2 minutes to deepen the flavour.
  4. Add peas, cooked rice, kimchi juice, soy sauce, and gochujang. Mix thoroughly, breaking up rice clumps.
  5. Stir-fry for 4–5 minutes until the rice is heated through and lightly crispy.
  6. Drizzle sesame oil over the rice and mix well. Season with salt and pepper if needed.
  7. In a separate pan, fry eggs to your preferred doneness.
  8. Plate the kimchi fried rice and top each serving with a fried egg.
  9. 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.