Korean Kimchi and Bacon Fried Rice
This Korean Kimchi and Bacon Fried Rice combines both new and traditional elements, giving it a wonderfully special and delicious taste!
Ingredients
- 4 cups Cooked Jasmine Rice
- 100 g / 3.5 oz Bacon
- 1 cup Kimchi, cut in small pieces
- 1/3 cup / 80 ml Kimchi Juice
- 1/4 cup / 60 ml Fresh Water
- 1 tbsp Light Soy Sauce
- 1 or 1/2 of a Medium Red Onion, diced
- 3 tbsp Gochujang (Korean Spicy Sauce)
- 4 tsp Sesame Oil
- 2 Green Onions, cut in small pieces for garnish
- 1 tbsp Roasted Sesame Seeds
- Vegetable Oil for frying
- 2 Eggs, fried (or 4 if you are serving 4 people!)
Instructions
- Cook the Jasmine Rice in a pot on medium high - medium - low for about 15 minutes until the rice is well cooked. Transfer the cooked rice to a bowl and set aside to let it cool down a bit.
- Prepare the Bacon, Red Onion, and Kimchi.
- In a wok, on medium-high heat, add the Butter and Bacon, and fry until the Bacon is crispy.
- Add the Red Onion, stir fry for about 1 minute, and then add the Kimchi. Keep stirring.
- Stir in the Rice. Add the Kimchi Juice, Water, and Light Soy Sauce. Mix well.
- Add the spicy sauce Gochujang and mix well. Then add the Sesame Oil.
- Remove the wok from the heat. Add the Green Onions and Roasted Sesame Seeds for garnish.
- In a clean frying pan, fry the Eggs to your preference. I like the yolk to be medium well done.
- Add the Eggs on top! Ready to serve!
Video
Notes
- If you use a Rice Cooker, cook the rice according to its instruction.
- It is important to cook the bacon until crispy—but not burnt—to maximize its flavor and to achieve the most desirable texture.
- If you think this is too spicy for you, 2 tbsp of Gochugang is fine!
- The recipe is for 4 servings! But if you serve this as a side dish, it can be up to 8 or 10 servings. You can cut the eggs in half or add more eggs accordingly.
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