Korean Kimchi Breakfast Fried Rice 1769529381764 T75k

Ingredients

• 2 cups Day-old cooked white rice
• 1 cup Kimchi, chopped
• 2 tablespoons Kimchi juice
• 3 strips Bacon, diced
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Sesame oil
• 1 teaspoon Soy sauce
• 2 cloves Garlic, minced
• 2 stalks Green onions, sliced
• 2 large Eggs
• 1 teaspoon Toasted sesame seeds(optional)
• 0.25 cup Roasted seaweed (Gim) strips(optional)

Instructions

1. 1

   In a large skillet or wok over medium heat, cook the diced bacon until crispy and the fat has rendered.

2. 2

   Add the minced garlic and white parts of the green onions to the bacon fat, sautéing for 1 minute until fragrant.

3. 3

   Stir in the chopped kimchi and cook for 3-4 minutes until it begins to soften and caramelize slightly.

4. 4

   Add the day-old rice, breaking up any clumps with a spatula, and mix thoroughly with the kimchi and bacon.

5. 5

   Stir in the gochujang, kimchi juice, and soy sauce, ensuring the rice is evenly coated and bright red.

6. 6

   Push the rice to the side and drizzle sesame oil; fry the rice undisturbed for 2 minutes to create a crispy bottom layer.

7. 7

   In a separate small non-stick pan, fry the eggs sunny-side up or over-easy according to your preference.

8. 8

   Divide the rice into bowls, top each with a fried egg, green onion tops, sesame seeds, and seaweed strips.