Kimchi Fried Rice with Bacon

5 from 3 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Pasta and Rice

Cuisine: Korean

Diet: Vegetarian

Servings: servings

Calories: 436kcal

Author: Adina

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.
2½ cups kimchi + 1 small leek + ½ 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

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 1⅓ cups (300 g / 10.5 oz) of uncooked rice.
Gochujang paste: Start with ¾ tablespoon gochujang paste and increase the amount (up to 3 tablespoons – very hot!) according to your heat tolerance.