Kimchi Stir Fried Rice with Bacon / Bacon Kimchi Bokkeumbap

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon has less fat, while pork belly is a more economical cut.

kimchi

🥗Healthier: cabbage with vinegar

💰Cheaper: sauerkraut

Cabbage with vinegar offers a similar tang, while sauerkraut is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more budget-friendly.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat, while red pepper flakes are often less costly.

Heat the pan over medium heat and add 1 teaspoon of vegetable oil.

Cut the thick bacon into small pieces and add to the pan, stir frying until crispy.

If your kimchi is not sour enough, add 1 tablespoon of rice vinegar to it.

Chop the white part of the green onion and add it to the pan, stir frying for an additional 3 minutes.

Add 1 tablespoon of soy sauce and the chopped kimchi to the pan.

Cook the ingredients in medium to medium low heat for about 4 to 5 minutes.

Add the cooked rice to the pan, using leftover cooked rice, and mix with all the ingredients, ensuring there are no lumps.

Optionally, add a little bit of Korean chili flakes to the mixture.

Add 1 tablespoon of sesame oil and scallion at the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens