Korean Bacon Kimchi Fried Rice
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Bacon started in a cold pan renders slowly, and that smoky fat replaces cooking oil for the whole fried rice.
Read more
Well-fermented sour kimchi is fried until its edges brown, which rounds its sharp tang into something toastier. Pressing the rice against the pan builds a light crust on the bottom, the cue to turn off the heat. A runny-yolk fried egg goes on top and gets broken into the rice like a sauce.
Ingredients
Instructions
- 1
Take 180g of aged kimchi and squeeze out excess juice lightly before chopping into 1cm pieces, then finely dice 70g of onion and 40g of green onion for even cooking.
- 2
Slice 100g of bacon into 0.5cm strips and place in a cold pan over medium heat, stir-frying slowly until the smoky fat renders completely and the meat turns golden.
- 3
Add the diced onion and green onion to the rendered bacon fat and sauté for 1 minute until fragrant, then add the kimchi and stir-fry for 2 more minutes until caramelized.
- 4
Mix in 1 tablespoon of gochujang and 1 tablespoon of soy sauce, then add 2 cups of rice and stir-fry, pressing the rice flat against the pan to create a crispy crust.
- 5
Reduce the heat to low and stir in 1 teaspoon of sesame oil for gloss and aroma, then remove from the heat once a golden crust forms on the bottom of the pan.
- 6
Fry 2 eggs with runny yolks in a separate pan and place them on top of the rice, allowing the yolk to serve as a rich sauce when broken and stirred through.
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