How to Make the Best Kimchi Fried Rice with Bacon | Kimchi Bokkeumbap | 김치볶음밥 | Cook #WithMe

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Heat a heavy-bottomed pan over medium heat. Add about 1 tablespoon of oil, bacon, and whites of scallion all at once while the pan heats up.

Once the bacon and whites of scallion are golden brown, push to one side of the pan. Add your kimchi and kimchi juice.

Make a little space in your pan for the gochujang. Heat up and “fry” your gochujang in the oil. Mix the gochujang into the kimchi and bacon. Add butter and cook for 1 to 2 minutes.

Add your rice. With a wooden spoon, slowly combine, making sure there are no clumps or white spots.

Once all is combined, add the greens of the scallions and mix in. Add a drizzle of sesame oil, mix. Turn off the heat.

In a separate pan, heat over medium. Add the other tablespoon of oil. Fry the egg(s) to your preference. Season with salt and pepper.

Plate up the kimchi fried rice, top with a fried egg, seasoned seaweed, and roasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens