This kimchi fried rice with bacon or Korean Bokkeumbap dish is topped with fried eggs. It uses leftover rice, and it's ready in 10 minutes.
This kimchi fried rice with bacon is super easy to make and ready in no time. This easy bokkeumbap recipe, or Korean fried rice with gochujang paste and kimchi, is one of the best-known Korean dishes.
Try more spicy rice dishes like Nigerian Jollof Rice or Spicy BBQ Rice.
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Recipe ingredients
Kimchi is a Korean dish of pickled vegetables. The best-known kind of kimchi in our parts of the world is made with napa cabbage. You will need some of the kimchi juice, too.
The rice should be cooked and completely cooled - leftovers work perfectly. Short-grain white rice is ideal for Korean bokkeumbap, but leftover basmati or plain rice can also be used. The texture may vary slightly, but the dish will still be delicious.
Gochujang paste is a Korean fermented condiment containing chili powder, glutinous rice, fermented soybeans, and salt. Use gochujang paste to taste. I find one tablespoon just right, but you can use more.
- Check out more recipes using this paste: Gochujang Chicken Breast and Asian Chicken Stew.
Bacon: You will need about six rashers of bacon, and a bit more or less is okay.
See the recipe card for full information on ingredients and quantities.
How to make kimchi fried rice with bacon?
The rice: You can use 4 cups of leftover cooked rice or cook 1 โ cups of rice. It is preferable to cook the rice a day ahead.
Step #1: Cook the chopped kimchi, bacon, leek, and green bell pepper.
Step #2: Add the cooked rice and the kimchi juice mixture.
Step #3: Fry on medium-low heat for 3-5 minutes or until the rice is hot. Stir in the sesame seed oil.
Step #4: Serve with fried eggs.
Store and reheat
Refrigerate: Let the kimchi bacon fried rice cool completely, then store it in an airtight container in the fridge for up to 3 days.
Reheat in a pan over medium heat, stirring occasionally, until hot. You can also microwave it, but the texture is best when reheated in a pan. Add a splash of water or a little oil if it seems too dry.
Garnishing and serving
I like to finish the kimchi and bacon fried rice with a sprinkle of toasted sesame seeds - they're almost a must in any Korean dish I make lately.
I usually serve it topped with one or two fried eggs per person, cooked to your liking. The yolks in the photos are set (the kids prefer it that way), but I always go for a runny yolk - I shouldโve taken mine out a minute earlier.
Just before serving, scatter some chopped scallion greens and another sprinkle of sesame seeds on top.
Kimchi Fried Rice with Bacon
Ingredients
- 4 cups cooked short-grain rice Note 1
- 2 tablespoons vegetable oil divided
- 2ยฝ cups kimchi 9-10 oz
- 6 rashers of thin-cut bacon
- 1 small leek about 5.5 oz/ 150 g
- ยฝ green bell pepper
- 3 spring onions
- 4 tablespoons kimchi juice
- 1 tablespoon gochujang paste Note 2
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 4 eggs
- 1 teaspoon roasted sesame seeds
Instructions
- Chop the kimchi, leek, and green bell pepper. Chop the bacon into small pieces. Chop the whites of the spring onions, leaving the greens to garnish the dish.2ยฝ cups kimchi + 1 small leek + ยฝ green bell pepper + 6 rashers of thin-cut bacon + 3 spring onions
- Saute vegetables: Heat 1 tablespoon oil in a large cast-iron skillet or nonstick pan over high heat. Add the kimchi, leeks, green pepper, and scallion whites and stir-fry for about 3 minutes.
- Add gochujang mixture: Whisk kimchi juice, gochujang paste, and soy sauce in a small bowl. Add the mixture to the skillet together with the cooked rice. Mix well to combine and fry on medium-low heat for about 3-5 minutes or until the rice is hot. Stir in the sesame seed oil and remove from the heat.4 tablespoons kimchi juice + 1 tablespoon gochujang paste + 2 tablespoons soy sauce + 4 cups cooked short-grain rice + 2 teaspoons toasted sesame oil
- Fry the eggs: Heat the remaining tablespoon of vegetable oil in a large pan. Fry the eggs to your liking.4 eggs
- Sprinkle the kimchi fried rice with the chopped scallion greens and sprinkle some toasted sesame seeds. Serve immediately with the fried eggs.1 teaspoon roasted sesame seeds
Notes
- Rice: You will need about 4 cups/ 600-650 g of cooked rice. Ideally, the rice should be cooked one day in advance. To get this amount of cooked rice, you will need to cook about 1โ cups (300 g / 10.5 oz) of uncooked rice.
- Gochujang paste: Start with ยพ tablespoon gochujang paste and increase the amount (up to 3 tablespoons โ very hot!) according to your heat tolerance.
Sissi says
What a nice surprise to see a kimchi-based dish on your blog! I prepare kimchi quite often and love it in warm dishes. I must have now a year-old kimchi in the fridge and look forward to cooking it this weekend! The older the kimchi the better it's in warm cooked dishes! I'm sure you'll make fantastic kimchi as long as you use Korean chilli powder (if I may advise...) but I know it's easy to buy on internet in every European country (this is how I buy it by the way).
Anca says
I'd love to try kimchi, but so far I haven't seen a vegetarian option in shops. The one that I saw had some fish in it. Your dish looks amazing.
Adina says
I have just checked the kimchi I have in the fridge, no fish here. โบ I would like to make kimchi at home soon, it is probably even better.
angiesrecipes says
It looks like a perfectly healthy and flavourful meal!
Adina says
Thank you, Angie.
Thao @ In Good Flavor says
I guess you really love kimchi! Kimchi, bread and cheese is a pretty interesting combo! I had kimchi regularly as a kid but not as an adult but should incorporate it into my diet now that I'm older and could benefit from its healthful qualities. This fried rice looks delicious and flavorful! The eggs on top is a perfect finish!
Adina says
In Romania we eat fermented vegetables with just about anything, that's why bread and cheese is normal for me. Romanian pickles are not spicy at all, but it doesn't matter if they are only sour or spicy and and sour, love them all. ๐ ๐
Karen (Back Road Journal) says
While I don't care for kimchi that much(I like other pickled veggies though), my husband loves it and would certainly be happy with your dish. ๐
Adina says
I think your husband will like it, Karen, my husband loved it too and he's not the greatest pickles fan. ๐