Kimchi Fried Rice (Kimchi Bokkeum Bap)

I love bacon in fried rice and especially with kimchi. Sometimes I use bacon (or pancetta) in kimchi jigae just to get that smoky flavor. It may be too much for some people, but I love it.

Kimchi Fried Rice (Kimchi Bokkeum Bap)

Kimchi Fried Rice ( bokkeumbap) is quick and cheap to make and is the perfect recipe for using up leftover cooked rice! Serve this spicy and smoky Korean fried rice the traditional way - with a fried egg on top.

Ingredients
3 - 4 strips of bacon diced - see note 2
3/4 cup diced kimchi
1/4 small onion diced
1 small carrot diced
3 - 4 tablespoons juice from kimchi
1 tablespoon soy sauce
1 - 2 tablespoons Korean chili pepper paste gochujang
2-1/2 cups cooked short grain rice see note 1
vegetable or canola oil for stir-fring
1/2 tablespoon sesame oil
salt and pepper to taste
Optional
1 teaspoon sesame seeds
1 scallion chopped
2 eggs fried

Instructions

1. Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.Kimchi bokkeumbap
2. Add the kimchi, onion, carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 5 - 6 minutes. Take the time to do this step so the rich flavors develop.
3. get the full instructions @ koreanbapsang.com

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