Kimchee Bacon Fried Rice, embarrassingly simple

by Beyond Kimchee on September 27, 2010 · 20 comments


I am back! How are y’all doing?
I guess I was gone longer than I intended. Were you patiently waiting for my return? :)
I had a fabulous trip to Europe this summer but upon returning back to Hong Kong, we had to move back to U.S. Life itself is quite an adventure.
My yearning of food blogging came back after 3 months of absence.

I am happy to be back on blogging.

Today’s recipe is Kimchee bacon fried rice. Almost embarrassed to say it as recipe. It is very simple.
Traditionally Koreans use pork to fry up with Kimchee. But I love bacon and bacon is pork as well, so why not?
Use very fermented Kimchee on this dish rather than freshly made. If you have tons of leftover rice it’s even better.
Let the show begin…

 My humble ingredients are;
Kimchee, bacon, rice, sesame oil, and sesame seeds, eggs.
Make sure your kimchee is very fermented.

The smellier, the better…  :)

 Chop these bacon brothers. Set aside.


 If you use the whole cabbage kimchee, you will see some stuffing in between the layers.

Get rid of them.

 To remove the stuffing,
hold the stem part of the cabbage and shake’em in the sink.
Be gentle though.

You don’t want kimchee juice all over you, do you?


 Chop your Kimchee any way you like…


Heat your pan and brown the bacon strips

 until crisp.

 Set aside.

 You will see lots of bacon fat in the pan. Do we need it all?

Nah! Let’s eat a little healthier.

 Grab a paper towel and wipe off half the fat in the pan.
Just half, okay!

You will need some fat to cook Kimchee with.

 Add the chopped Kimchee and saute them

 for about 5 minutes until they get nice and tender.

 Add heated leftover rice to the pan and mix with Kimchee well.

 Add some Kimchee juice to the pan. Mix well.

 Turn off the heat and add sesame oil,

reserved bacon pieces and sesame seeds. Mix them well.

Sprinkle some black pepper if you like…

You can fry some eggs.

Sunny side up for me, please…

 Place the egg on top of the fried rice.

That’s all.
So darn simple…
Ready to eat?

I am.

Kimchee Bacon Fried Rice (kimchi bokkeum bap)
Prep time: 
Cook time: 
Total time: 
  • ¼ head cabbage Kimchee, chopped, about 1½C
  • 4-6 bacon strips
  • 2 C cooked rice heated
  • 1-2T Kimchee juice
  • 1t sesame oil
  • 1t sesame seeds
  • dash black pepper
  • 2 eggs
  • Some spring onion chopped for garnish, optional
  1. Dice the bacon strips into small pieces, set aside.
  2. Discard stuffing from the cabbage Kimchee and chop them into small pieces.
  3. Brown the bacon pieces in the fry pan over medium heat until crisp. Remove from pan and set aside.
  4. Using a paper towel remove half of bacon fat from the pan. Add the chopped Kimchee into the pan and saute them well until nice and tender, about 5 minutes.
  5. Add rice and combine them well with Kimchee mixture over the medium heat. Add the reserved Kimchee juice to moisten the fried rice. Continue to stir until heated through.
  6. Turn off the heat.Add sesame oil, sesame seeds, and the bacon pieces. Mix well.
  7. Fry eggs into sunny side up and place on top of the fried rice.
  8. Serve immediately.
Nutrition Information
Serving size: 2-3

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{ 17 comments… read them below or add one }

Jux September 28, 2010 at 4:03 am

Welcome!!! Willkommen!!! Bem vinda!!!
So wonderful to hear from you again!!!
This recipes seems to be so yummie, so lecker!
And, I want to tell you that I've made the Chicken tofu patties: one of the simplest and most delicious tofu meals I had ever prepared. My family absolutely LOVED!!!
Thank you for this kind heart, for sharing recipes and shining drops of your life!!!

Hugs and kisses!!!


beyondkimchee September 28, 2010 at 4:42 am

Good to hear from you. Yes, I am happy to be back to my ordinary life from the extra-ordinary craziness of this past summer. Life does get better if you wait patiently, I guess.
Thanks for your encouragement. You are the best!


Aesoon Lee September 28, 2010 at 5:49 am

Hi, how are you? So, this is where you've been. I've been anxiously waiting for an update on your blog. I was really hoping to meet you in person sometime this school year…oh well. Good luck to you and your family on your new posting. Where ever you end up, as long as you have your family with you, you are home.


TasteHongKong September 28, 2010 at 8:09 am

Welcome back!
A simple kimchi fried rice is going to make me happy. I like your variation with bacon, nice!


Melissa September 28, 2010 at 9:51 am

I love to make kimchi fried rice! (and I like it with an over medium egg :) I never thought to add bacon, but I think it would make it even tastier.

I'm glad your back. I see your beautiful pictures on foodgawker and then your posts make me smile.


Biscuit Van September 29, 2010 at 1:50 am

I sometimes cook kimuchee fried rice for my husband. My husband love it as we once lived in Seoul Korea leaving from our native country Japan.
I have added no bacon in my kimuchee fried rice,
so by borrowing your wonderful recipe, I'll use
bacon in mine next.
Thank you for your wonderful recipe.


beyondkimchee September 29, 2010 at 5:03 am

@Aesoon Lee
Thanks, Aesoon.
I loved living in Hong Kong and hope to be back there someday. Please, let's keep in touch through my blog.


souleating October 3, 2010 at 5:05 pm

This is a fantastic recipe! Kimchi fried rice has been one of my favorite indulgences back in KTown, LA and I just can't believe how easy this was!


Camilla @ FoodRepublik October 6, 2010 at 4:59 pm

Wow, I just found your blog, and I'm so excited to try out your recipes. I've been looking for some authentic Korean recipes for a while now!


Sara May 24, 2011 at 5:21 pm

What a wonderful recipe!  My husband and I love making kimchi bokumbap, but I've never done it with bacon, or with sesame oil.  We made it for lunch today and it was fabulous!  Thanks so much!  Also, I love this blog.  I'm not Korean and my husband misses Korean cooking so much.  It's hard to find good recipes in plain English.  So thank you for this blog!  :)


Stefanie August 19, 2011 at 9:16 pm

I had kimchi fried rice a couple months ago and fell in love with it. I'm so glad I came across your recipe, and now I can try it myself! You have a lot of great kimchi recipes, and other recipes too, by the way…. and I love kimchi so yay :)


Spicey January 4, 2013 at 12:08 pm

Hi! I just came across your blog looking for Lotus root recipe and guess what? I found your kimchee fried rice recipe, tried it and the result is just wonderful !!!! Though I put in shrimps in place of bacon and added some frozen peas for more vegetables, the taste is very nice. The bites from the kimchee give extra flavor (sour and salty) and I just love it. I guess the kimchee (from Korea, bought from the local store) is the key ingredient of this recipe. Now off to cook some sushi rice to try the rice balls from this blog…..
Thank you so much and have a nice day!


Natasha January 6, 2013 at 8:44 am

I used to eat something similar to this when I lived in Korea, but I think it used ham and it was COVERED with cheese… it was served on a hot plate, too, so the cheese all melted into it… could I use this same recipe and just add the cheese? I miss this!!


Holly January 14, 2013 at 7:53 am

Of course. I think most people like to sprinkle some cheese on top of the fried rice and put it in the oven to melt the cheese. Try it!

Reply January 30, 2013 at 4:37 pm

I want to bookmark this particular blog, “Kimchi Bacon Fried Rice”
on my very own blog. Would you mind if perhaps I actuallydo it?

Thanks a lot -Cynthia


Holly January 30, 2013 at 10:07 pm

Yes, with a link back to my site, please!


AL TAN December 22, 2013 at 9:24 pm

I just bought a jar of kimchee over the weekend, can’t wait to try out this recipe.


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