Easy Kimchi Fried Rice with Bacon (Kimchi Bokkeumbap)

Name: Easy Kimchi Fried Rice with Bacon (Kimchi Bokkeumbap)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 1/2 cups (360 ml) fermented sour cabbage kimchi (chopped ); 1/2 onion (chopped); 4-6 bacon strips (chopped); 2-3 tbsp kimchi juice; 3 cups (720 ml) cooked rice; 2 tsp Korean chili paste (gochujang); 2 tsp sesame oil; 2 tsp toasted sesame seeds; salt and pepper (to taste); 1 package roasted seaweed (crumbled); 4 eggs (fried to sunny side up)

posted by Holly Ford on Apr 30, 2015 (updated Nov 1, 2024) 9 comments »

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5 from 10 ratings

Make the best kimchi fried rice with bacon (kimchi bokkeumbap)! This easy Korean comfort food combines crispy bacon, tangy kimchi, and leftover rice for an irresistible, umami-packed meal. Perfect for using up leftovers, this recipe is a must-try for bold flavors and satisfying texture. Ready in minutes!

Kimchi bacon fried rice topped with a fried egg and seaweed in a serving dish.

“I’m surprised there aren’t more comments on this recipe. It’s a great one!”
lisa

Kimchi fried rice, or kimchi bokkeumbap, is the ultimate Korean comfort food. Made with leftover rice and fried kimchi, this dish transforms simple ingredients into a rich, umami-packed meal.

My twist includes crispy bacon, which adds extra texture and flavor, making this easy kimchi fried rice even more irresistible.

Kimchi fried rice with bacon in a skillet.

Why You Should Add Bacon to Your Kimchi Fried Rice

Traditional kimchi fried rice is a popular staple in Korean households and often features pork for its complementary flavors. The mild taste of pork enhances the tangy, bold flavor of kimchi, creating a balanced and satisfying flavor profile.

Many popular Korean dishes with kimchi include pork, such as kimchi jjigae (stew) and braised kimchi (kimchi jjim), showcasing how well pork complements kimchi’s unique taste. This dish is a great way to use up the kimjang kimchi (large batches of cabbage kimchi) that has been overly fermented.

This is 1 year old fermented sour cabbage Kimchi

Strips of bacon on a plate for making kimchi fried rice.

Over time, modern twists on this classic have emerged, with bacon adding a delightful layer of salty crispiness and a hint of smokiness to the dish. This small addition transforms kimchi bokkeumbap, making it versatile and customizable for all tastes.

Once you try this kimchi fried rice with bacon, its savory flavors will keep you coming back whenever you crave something special and truly comforting!

For a more modern twist, consider trying the Crispy Kimchi Fried Rice with Cheese recipe, a popular dish among young Koreans.

How to Make Kimchi Fried Rice with Bacon

Bacon pieces fried to crisp texture in a skillet.

Step 1. Fry Bacon Pieces: Cook bacon pieces in a cast iron or other heavy skillet until crisp. Reserve 1-2 tablespoons of bacon fat for frying the onion and kimchi.

Chopped onions cooked soft in a skillet.

A spoonful of gochujang added to fried kimchi.

Step 2. Sauté Onion and Kimchi: Onion adds a great depth to fried rice. Sauté it in the reserved bacon fat over medium-high heat until softened and sweet. Then, add chopped kimchi and stir-fry for about 5 minutes to soften it. Add a small amount (around 2 teaspoons) of Korean chili paste (gochujang) and some kimchi liquid for extra flavor.

A wooden spatula is breaking down the grain of rice to make kimchi fried rice.

Toasted sesame seeds and sesame oil added to bacon kimchi fried rice.

Step 3. Add Rice: Add cold rice to the skillet and mix it well with the kimchi and onion. Use the edge of a spatula to break up clumps of rice without mashing it. Stir-fry until everything is evenly mixed and heated through. Sesame oil and sesame seeds are must for kimchi bokkeumbap. So don’t skip them, please.

Making scorched rice (nurungji) on the bottom of kimchi fried rice.

Crusty scorched rice (nurungji) on the bottom of skillet.

Step 4. Make Nurungji (Scorched Rice) – Optional but Recommended:
For a crunchy texture, allow the rice to toast at the bottom of the skillet over medium heat for 2-3 minutes. This creates a golden, crispy layer known as Nurungji in Korean cooking, adding nutty flavor and a delightful crunch.

Crisp bacon pieces added to kimchi fried rice.

Step 5. Finishing Touches: Top your kimchi fried rice with crispy bacon pieces. A fried egg and roasted seaweed add a burst of color and complement the flavors, rounding out this comforting dish.

Creamy golden egg yolk running over kimchi bacon fried rice.

Tips for Perfect Kimchi Fried Rice

Use Overripe Kimchi: Overripe kimchi has deeper, more complex flavors, adding authentic Korean taste to your fried rice. If your kimchi is very mature (over a year), it might be too strong—try using it in braised dishes instead.
Save the Kimchi Liquid: Don’t throw away the kimchi liquid! Adding a bit to the rice boosts flavor and intensifies the kimchi’s tangy taste.
Go for Crispy Bacon: For added texture, cook your bacon until crispy. The salty crunch contrasts well with the tangy kimchi, making every bite more satisfying.
Use Leftover Rice: Chilled, leftover rice prevents clumping and creates a better texture in fried rice. Freshly cooked rice can be too moist and sticky.
Try Scorched Rice (Nurungji): For a delightful crunch, let the rice toast on the bottom of the skillet for 2-3 minutes. This optional step adds a nutty, crispy layer, bringing extra texture to your dish.

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