Beyond Kimchee

Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes

  • Home
  • About
  • Contact
  • Recipes
    • Korean Recipes
      • Appetizers
      • Salads
      • Main Dishes
      • Soups, Stews, and Porridge
      • Side Dishes
      • Noodle Dishes
      • Rice Dishes
      • Kimchi
      • One Dish Meals
      • Desserts and Drinks
    • Korean Fusion Recipes
    • Asian Recipes
      • Chinese Recipes
      • Japanese Recipes
      • Southeast Asian Recipes
      • Other Asian Recipes
    • Western Recipes
      • Breakfasts
      • Appetizers and Salads
      • Main Dishes
      • Side Dishes
      • Desserts and Baking
      • Drinks
    • Easy and Simple Recipes
    • Gluten Free Recipes
    • Holiday Recipes
    • Vegetarian and Vegan Recipes
    • Browse by ingredient
  • Travel
  • My Cookbook
You are here: Home > Archives > Recipes > Korean Recipes > Rice Dishes > Kimchi Bacon Fried Rice, the perfect way to make it

Kimchi Bacon Fried Rice, the perfect way to make it

April 30, 2015 by Holly Ford 6 Comments

Kimchi Bacon Fried Rice

Kimchi and Bacon…,  you can’t go wrong. Especially if you throw them into fried rice. Yum!

I have made Kimchi Bacon Fried Rice a long time ago and thought of updating the recipe.  I tweaked to bring out more flavor of kimchi and to enjoy the crisp texture of salty bacon. This would be perhaps the best kimchi bacon fried rice you might taste if I can dare to say that. So good…..!

Fermented Kimchi

I won’t say much about this recipe.  What can I say more?

A head of well fermented cabbage kimchi…

Kimchi Bacon Fried Rice

… joined to salty crisp bacon! Gently spicy with mouthful of Korean flavor, it is my way of enjoying quick fried rice.

You make it with this recipe and give me a feedback. If you love it, let me know. I will give you a imaginary big fat kiss.   

tutorial-2

Onion is a great companion for any fried rice. When you saute them, it becomes mellow and brings sweetness, which cuts down the acidity of sourness of kimchi.

tutorial-4

You will need to saute kimchi for 5 minutes to soften, then add a tiny bit (about 2 teaspoons) of Korean chili paste. Add some kimchi juice, too. 

By the way, I sauteed my onion and kimchi in a little bit of bacon fat after the bacon is fried. That makes the whole thing even more tasty.

tutorial-5

When you add the rice, mix them with kimchi. Then, using the vertical edge of the spatula, try to cut through the chunks of rice to break up rice grains without smashing them.

tutorial-6

Sesame oil and sesame seeds are must for kimchi fried rice. So don’t skip them, please.

tutorial-7

This is an optional step but I urge you try it though. I like to toast the bottom side of my fried rice by heating the skillet over medium heat for 2-3 minutes at the end of cooking. It creates crisp texture on the rice like Paella’s Socarrat. Koreans call it Nuroongji (๋ˆ„๋ฃฝ์ง€).

tutorial-8

Crumble 1-2 sheets of roasted and seasoned seaweed  and sprinkle over your fried rice, then add the crisp bacon pieces on top. I like my bacon to be added at last so that I can enjoy the crispness along with rice. If you add them during the cooking, they become soggy.  And who likes soggy bacon?

Kimchi Bacon Fried Rice

So here is the nuroongji part of your fried rice. Yum!

Kimchi Bacon Fried Rice

Now, I think I just gave you pretty darn good instructions on how to make the ever popular kimchi fried rice in a best way you can eat.

Oh, Don’t forget the fried egg on top. Without it, for me…, the fried rice looks uncompleted. But the egg part is very optional choice for you. Hope you enjoy!

BK-Lg signature

 

 

Kimchi Bacon Fried Rice

Holly Ford
Here is a perfect way to enjoy Kimchi fried rice, ... with crisp bacon!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1-1/2 cups chopped fermented sour cabbage kimchi
  • 1/2 onion chopped
  • 4-6 bacon strips chopped
  • 2-3 tablespoon kimchi juice
  • 3 cups cooked rice
  • 2 teaspoon Korean chili paste
  • 2 teaspoon sesame oil
  • 2 teaspoon toasted sesame seeds
  • salt and pepper to the taste
  • 2 sheets roasted and seasoned dried seaweed
  • 4 eggs fried to sunny side up

Instructions
 

  • In a heavy skillet, cook bacon pieces until crisp. Transfer the bacon to a platter, and set aside.
  • Using a paper towel, wipe off the bacon grease remained in the skillet but leave 1 tablespoonful.
  • Saute onion in the reserved bacon grease until soft and tender over medium heat.
  • Add the kimchi and continue to saute until kimchi is soft, about 5 minutes over medium-low heat, then add Korean chili paste and kimchi juice to the skillet and mix well to incorporate with kimchi and onion.
  • Add the rice to the mixture and toss well. Try to separate the rice grains by using the vertical edge of spatula so that you don't smash the rice much.
  • Add sesame oil and sesame seeds, and toss well. Season with salt and pepper as you wish.
  • Raise the heat to medium heat and let the fried rice to sear for 2-3 minutes. This will help the rice on the bottom of skillet to be crisp. Adjust the heat, if needed, so that you don't burn it too much. Check the bottom of the fried rice to see it created desired crispness on the rice.
  • Remove the skillet from the heat and sprinkle with the reserved bacon pieces and crumbled dried seaweed.
  • To serve, add sunny side up fried eggs on top. Enjoy while hot!

 

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Filed Under: Archives, Korean Recipes, Recipes, Rice Dishes Tagged With: Bacon, Kimchi, Rice

« Carrot Oat Bread
Green Onion Kimchi »
simply-korean-300x250

Comments

  1. kitchenriffs says

    April 30, 2015 at 5:39 pm

    Kimchi + bacon = pure goodness! This is such an inspired recipe — really good stuff. Thanks!

    Reply
  2. Amy's Chinese Recipes says

    April 30, 2015 at 10:50 pm

    What’s a nice Pic, kimchi is the red cabbage? It find that in Korean Super market, it cost $7 per bottle!

    Reply
  3. Mary Frances says

    May 5, 2015 at 6:48 pm

    Yummm! This looks great!

    Reply
  4. Diandra Mezta (@thebestdiandra) says

    July 19, 2015 at 11:47 am

    Here in Sweden the bacon is generally pretty terrible so once I had a kimchi batch going sour I made this but with pancetta instead. It’s a little saltier and stands up nicely to the kimchi, but it is seriously one of the best quick meals ever. (I love this blog!)

    Reply
  5. Heather says

    January 8, 2016 at 11:34 pm

    The nuroongji is the BEST part! My kids call in crunchy nap! ๐Ÿ™‚ I found your blog today on Pinterest and I can’t wait to try out some of your recipes!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

Hi and welcome!

I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

Learn more →

Stay in Touch

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates


logo
Food Advertising by
Beyond Kimchee

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates



Navigation

  • Home
  • About
  • Contact
  • Recipes
  • Pantry
  • Travel

Copyright © 2021 BeyondKimchee ยท Implemented by WPopt