Korean Kimchi Fried Rice Bowl (Kimchi Bokkeum Bap)
Note for the cook: 1 to 2 day old rice works best for this recipe. You do not want to use freshly made rice for this.
Servings: 4
Ingredients
- 5 to 6 strips thick cut bacon chopped into pieces
- 4 cups cooked brown or white medium grain rice 1 to 2 day old rice works best
- 2 tablespoons sesame oil split
- 2 heaping cups kimchi chopped (plus 2 tablespoons reserved kimchi juice from jar)
- 1 to 1 ½ tablespoons gochujang Korean hot pepper paste
- 2 teaspoons low sodium soy sauce + more if needed
- 1 teaspoon fish sauce
- Fresh green onions diced for garnish
- 4 Fried eggs
- roasted sesame seeds
- Finely shredded gim dried seaweed, optional
Instructions
- Using a heavy bottomed pot or large pan, cook the bacon over medium-high heat until browned and crispy, for about 6 to 8 minutes.
- Prep the rice: While the bacon is cooking, mix the cooked rice with 1 tablespoon of sesame oil and set aside.
- When the bacon is cooked, crispy and finished, remove the bacon from the pan and onto a paper towel lined plate. Drain a little of the bacon fat if desired, but keep some of it and all of the browned bits on the bottom of the pan. Immediately add the kimchi, sauté for a few minutes and then add in the rice, remaining 1 tablespoon of sesame oil, the kimchi juice, gochujang, soy sauce and fish sauce.
- Mix everything together for about 3 to 4 minutes, making sure everything gets incorporated, and then let the rice sit, untouched, for a few minutes so the rice can start to get a little browned and crispy on the bottom. Repeat the process one more time: Mix everything together for about 1 to 2 minutes and then let the rice sit, untouched for a couple of minutes.
- Add in the crispy bacon bits, green onions and mix together. Let cook for another minute or two, tossing as needed. Taste, and adjust any ingredients if needed. Serve with a fried egg on top and garnish with more green onions, roasted sesame seeds and some finely chopped gim if desired. Enjoy immediately.