Kimchi and Bacon Fried Bibimbap
A fusion of bibimbap and fried rice using aged kimchi, crispy bacon, and a sunny-side-up egg.
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Ingredients
- 3 cups Cooked white rice (preferably day-old)
- 4 slices Thick-cut bacon, chopped
- 1 cup Aged kimchi, chopped
- 2 tablespoons Kimchi juice
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Sesame oil
- 1 teaspoon Soy sauce
- 2 cloves Garlic, minced
- 2 pieces Large eggs
- 1 teaspoon Toasted sesame seeds(optional)
- 2 stalks Green onions, sliced
- 1/4 cup Roasted seaweed (gim) strips(optional)
Instructions
- 1
In a large skillet or wok over medium heat, cook the chopped bacon until it is crispy and the fat has rendered.
- 2
Remove the bacon bits with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
- 3
Add the minced garlic and chopped kimchi to the pan, sautéing for 3-4 minutes until the kimchi softens and smells fragrant.
- 4
Add the cooked rice to the pan, breaking up any clumps with a spatula, and stir to coat every grain in the kimchi and bacon fat.
- 5
Stir in the gochujang, kimchi juice, and soy sauce, frying the rice for another 5 minutes until it develops a slight crust on the bottom.
- 6
Drizzle with sesame oil and toss in the cooked bacon bits and half of the green onions.
- 7
In a separate small non-stick pan, fry the eggs sunny-side-up until the whites are set but the yolks remain runny.
- 8
Divide the rice into bowls, top each with a fried egg, remaining green onions, sesame seeds, and seaweed strips.
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