Bacon Kimchi Fried Rice: A Harmony of Smoky Aroma and Umami
Bacon Kimchi Fried Rice: A Harmony of Smoky Aroma and Umami
How to Make Flavorful Kimchi Fried Rice with Bacon
Today, we’re making a delicious kimchi fried rice, infused with the smoky aroma and deep umami of bacon, using bacon fat to create fragrant scallion oil. As we all know, starting with scallion oil is key to delicious fried rice! While kimchi alone is satisfying, adding bacon and fresh vegetables creates a richer, more complex flavor profile. This recipe will guide you to create a hearty and satisfying one-bowl meal: perfect kimchi fried rice!
Main Ingredients- 250g cooked rice (warm)
- 150g well-fermented kimchi
- 100g thick-cut bacon
- 1 fresh egg
- 100g onion
- 30g green onion
Seasonings & Condiments- 1 Tbsp gochugaru (Korean chili flakes)
- 1/4 tsp black pepper powder (optional)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/4 tsp black pepper powder (optional)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
The key to delicious kimchi fried rice is the kimchi itself! For a nice crunch, use the stem parts of the kimchi rather than just the leaves. Finely chop the kimchi into about 1cm pieces.
Step 2
In a bowl, combine the chopped kimchi with 1 tablespoon of gochugaru. Mix well with your hands to ensure the chili flakes are evenly distributed. This step enhances both the color and flavor of the fried rice.
Step 3
Finely chop the green onion. This will be used to create fragrant scallion oil. Using a mix of the white and green parts is recommended for optimal flavor.
Step 4
Dice the onion into small pieces, similar in size to the chopped kimchi (about 1cm). This will add a pleasant, soft texture when stir-fried.
Step 5
Cut the bacon into bite-sized pieces, about 1cm wide. Avoid cutting it too finely to ensure a satisfying chewy texture.
Step 6
Heat a frying pan over medium heat. Add the chopped bacon and cook until it begins to release its fat. Be careful not to overcook the bacon to a crisp.
Step 7
Once the bacon is lightly rendered, add the chopped green onions to the pan. Reduce the heat to low and let the green onions infuse their fragrance into the bacon fat, creating scallion oil. Once you can smell the scallions, add the diced onions and stir-fry until they become translucent.
Step 8
For added aroma, you can add 1/4 teaspoon of black pepper powder (optional). Push the cooked ingredients to one side of the pan. Increase the heat back to medium, add 1 tablespoon of soy sauce to the empty space in the pan, and let it sizzle briefly to deepen its flavor. Then, mix everything together.
Step 9
Once the soy sauce aroma is released, add 1 tablespoon of oyster sauce and stir well with the other ingredients. Oyster sauce is a secret ingredient that adds a rich umami depth.
Step 10
Add the kimchi, which you pre-mixed with gochugaru, to the pan. Stir-fry everything together until the kimchi, bacon, and vegetables are well combined with the seasonings. Stir-frying until the kimchi slightly caramelizes at the bottom of the pan will add extra flavor.
Step 11
Add 1 tablespoon of sugar to the stir-frying kimchi and mix well. Sugar helps to balance the acidity of the kimchi and rounds out the overall flavor profile.
Step 12
Add the 250g of warm cooked rice to the pan. Using a spatula, gently mix the rice with the kimchi and other ingredients, ensuring each grain is coated evenly without mashing the rice.
Step 13
Once the rice is incorporated, reduce the heat to low. Turn off the heat, then stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds for a glossy finish and nutty aroma. Mix gently using the residual heat.
Step 14
Prepare a sunny-side-up egg, which is a perfect accompaniment to kimchi fried rice. Heat a generous amount of oil in a separate pan over medium-low heat. Once preheated, carefully crack the egg into the pan and fry it lightly, almost like tempura. Cook it just until the edges are slightly crispy and the yolk is still runny.
Step 15
Top the finished kimchi fried rice with the beautifully cooked sunny-side-up egg. Gently break the yolk with your spoon and mix it into the spicy fried rice for a creamy, rich flavor. This dish is a complete and satisfying meal on its own, without the need for side dishes! Enjoy this delightful kimchi fried rice!
