📝 About This Recipe
This iconic Korean comfort food is a masterclass in balancing spicy, sour, and savory flavors. By caramelizing well-aged kimchi with smoky bacon and day-old rice, you create a deeply complex dish that is both rustic and refined. Finished with a runny fried egg and a drizzle of toasted sesame oil, it’s a vibrant, soul-warming meal that transforms humble leftovers into a gourmet experience.
🥗 Ingredients
The Foundation
- 3 cups Day-old cooked short-grain white rice (chilled; jasmine rice also works well)
- 1 cup Well-fermented Kimchi (chopped into bite-sized pieces; the sourer, the better)
- 1/4 cup Kimchi brine (strained from the kimchi jar)
- 3 slices Thick-cut bacon (diced into small squares)
- 1/2 Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
The Seasoning Sauce
- 1 tablespoon Gochujang (Korean chili paste) (adjust for heat preference)
- 1 tablespoon Soy sauce (use low-sodium if preferred)
- 1 tablespoon Toasted sesame oil (high quality for best aroma)
- 1 teaspoon Granulated sugar (to balance the acidity of the kimchi)
For Frying and Garnish
- 1 tablespoon Vegetable oil (neutral flavor)
- 2 pieces Large eggs (for topping)
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 sheet Roasted seaweed (Gim) (shredded or cut into thin strips)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with a spatula or clean hands. If using fresh rice, spread it on a baking sheet and let it cool completely to prevent sogginess.
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2
In a small bowl, whisk together the kimchi brine, gochujang, soy sauce, and sugar until smooth. Set this seasoning liquid aside.
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3
Place a large wok or non-stick skillet over medium-high heat. Add the diced bacon and cook for 4-5 minutes until the fat has rendered and the bacon is crispy.
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4
Using a slotted spoon, remove the bacon bits and set aside, leaving the rendered fat in the pan. If there is more than 2 tablespoons of fat, remove the excess.
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5
Add the diced onion to the hot fat and sauté for 2 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
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6
Add the chopped kimchi to the pan. Stir-fry for 3-5 minutes until the kimchi softens and begins to caramelize around the edges.
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7
Turn the heat up to high. Add the rice to the pan and use a spatula to press it down and break it apart, mixing it thoroughly with the kimchi and aromatics.
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8
Pour the seasoning sauce over the rice. Stir-fry vigorously for 3-4 minutes, ensuring every grain of rice is coated in the vibrant red sauce.
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9
Stir the crispy bacon bits back into the rice. Spread the rice in an even layer and let it sit undisturbed for 1-2 minutes to develop a slightly crispy crust on the bottom.
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10
Remove the pan from the heat. Drizzle the toasted sesame oil over the rice and toss one last time. Divide the rice into two serving bowls.
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11
In a separate small non-stick skillet, heat the vegetable oil over medium heat. Fry the eggs sunny-side up until the whites are set but the yolks remain runny.
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12
Place one fried egg on top of each bowl of rice. Garnish generously with sliced green onions, sesame seeds, and shredded seaweed. Serve immediately while piping hot.
💡 Chef's Tips
Use 'old' kimchi that has been in your fridge for at least 2-3 weeks; the extra acidity is vital for the flavor profile. Cold, day-old rice is essential because it has less moisture, allowing it to fry rather than steam. If the rice seems too dry while frying, add a tablespoon of water or extra kimchi juice rather than more oil. For a vegetarian version, swap the bacon for diced smoked tofu and ensure your kimchi is vegan (no fish sauce). Don't skip the sugar; it helps cut through the sharp fermented funk of the kimchi and balances the heat.
🍽️ Serving Suggestions
Serve with a side of Danmuji (yellow pickled radish) to provide a sweet, crunchy contrast. A bowl of light, clear soybean sprout soup (Kongnamul-guk) helps cleanse the palate between spicy bites. Pair with a cold Korean lager or a glass of chilled barley tea (Boricha). Add a side of steamed Mandu (Korean dumplings) for a more substantial dinner feast. Top with a dollop of Kewpie mayonnaise for an extra creamy, modern twist.