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Kimchee Bacon Fried Rice (kimchi bokkeum bap)

Holly Ford
0 from 0 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 1/4 head cabbage Kimchee chopped, about 1 1/2C
  • 4-6 bacon strips
  • 2 C cooked rice heated
  • 1-2 T Kimchee juice
  • 1 t sesame oil
  • 1 t sesame seeds
  • dash black pepper
  • 2 eggs
  • Some spring onion chopped for garnish optional


  • Dice the bacon strips into small pieces, set aside.
  • Discard stuffing from the cabbage Kimchee and chop them into small pieces.
  • Brown the bacon pieces in the fry pan over medium heat until crisp. Remove from pan and set aside.
  • 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.
  • 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.
  • Turn off the heat.Add sesame oil, sesame seeds, and the bacon pieces. Mix well.
  • Fry eggs into sunny side up and place on top of the fried rice.
  • Serve immediately.


Serving: 2g
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