Easy Kimchi Fried Rice with Bacon (Kimchi Bokkeumbap)
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!
“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.
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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.
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
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.
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.
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.
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.
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.
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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Easy Kimchi Fried Rice with Bacon (Kimchi Bokkeumbap)
Recipe Video
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
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 roasted seaweed. To serve, add sunny side up fried eggs on top. Enjoy while hot!
To die for delicious. J Just wow. I used your daikon radish kimchi recipe, and yes it was pretty ripe, but perfect. Loved the seaweed. Yum!
This is AMAZING! The salty bacon adds so much flavor. This is a keeper recipe!
This has so much flavor and was super easy to make!
I’m surprised there arent more comments on this recipe. It’s a great one
The nuroongji is the BEST part! My kids call in crunchy nap! 🙂 I found your blog today on Pinterest and I can’t wait to try out some of your recipes!
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!)
Yummm! This looks great!
What’s a nice Pic, kimchi is the red cabbage? It find that in Korean Super market, it cost $7 per bottle!
Kimchi + bacon = pure goodness! This is such an inspired recipe — really good stuff. Thanks!