Bacon Kimchi Fried Rice

A while back I made kimchi.  I had been thinking of ways to include the kimchi – a staple in Korean cuisine – made from fermented vegetables, typically mostly napa cabbage. A new cookbook I bought was able to help me find a way to use that kimchi in a delicious way!

The cookbook is:

You can find my recipe for kimchi here.

To make the fried rice I first browned some roughly chopped bacon in a large cast iron skillet over high heat.

I drained half the fat and added onion, garlic and ginger to the skillet.  I cooked only a few minutes until aromatic.

I added kimchi and day old rice to the skillet.  I mixed and lowered the heat to medium low.  I pressed the rice down into a uniform layer and let the rice cook for several minutes.

I then mixed butter with gochujang (a sweet, spicy and savory fermented red chili paste) and mixed in with the rice.  I let it cook a few minutes more.

Then I served topped with an egg and scallions.

What a yummy way to use some of that kimchi!

Bacon Kimchi Fried Rice
  1. 1/2 bacon, roughly chopped
  2. 1 cooking onion, cut into small dice
  3. 2 cloves garlic, minced
  4. 1 inch knob of ginger, minced
  5. 1 1/2 cups of kimchi
  6. 2 cups of day old rice
  7. 2 TB butter, softened
  8. 1 TB gochujang
  9. 2 fried eggs
  10. 2 scallions, thinly sliced
  1. Set a cast iron skillet over high heat. Once hot add bacon and cook until fat is rendered and it is starting to crisp. Drain have the fat.
  2. Add onion, garlic and ginger to the skillet. Stir and cook about a minute until aromatic. Add kimchi and rice. Mix thoroughly, lower heat to medium low and press the rice down in an even layer. Let that cook 3 minutes.
  3. Meanwhile mix butter with gochujang. Mix into the rice. Let it cook stirring occasionally for 3 minutes.
  4. Remove from heat, divide rice into 2 bowls. Top with a fried egg and scallions.
Cooking with Rosemary