Kimchi Fried Rice w/ Bacon (Kimchi Bokkeumbap)
I had Kimchi I needed to use so this savory fried rice is a great way to give old Kimchi new life. There are many ways to spruce up this Korean dish with protein, but today I just happened to have bacon. And when you top it with an egg, it counts as breakfast food, right?
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (4 Servings)
6 SLICES OF BACON, CUT IN BITE SIZES (Spam is good too)
1/2 ONION, CHOPPED
1.5 CUPS OF KIMCHI, CHOPPED
1 TBSP GARLIC, MINCED
2 TBSP KOREAN RED CHILI PASTE (GOCHUJANG)
4 CUPS COOKED RICE (day-old preferred)
1/4 CUP KIMCHI JUICE
FISH SAUCE
SESAME OIL
—Toppings
KOREAN SEAWEED SHEET, CUT IN THIN STRIPS
FRIED EGGS
ROASTED SESAME SEEDS
Instructions
Add bacon to a large pan and cook until edges are crispy.
Add onion and cook for a few minutes until softened.
Add kimchi, garlic and chili paste. Stir for a few minutes until combined.
Add rice and kimchi juice. Stir until mixed well. I like to let the rice sit for 5-10 minutes and stir occasionally so there are bits of crispy pieces.
Drizzle sesame oil and fish sauce. Add more fish sauce as desired. Mix well.
Top with seaweed, fried egg and sesame seeds.