), Related Reading: 8 Fried Rice Recipes That Are Even Better Than Delivery. Cook the Rice: Heat the olive oil in a skillet over medium-high heat. The green parts get tossed in closer to the end when it’s all nearly done, for a fresher (but not overly aggressive) onion vibe. Uncover and stir well; the cabbage should have a little colour. ALL RIGHTS RESERVED. Add to the cooked rice; season with salt to taste. Fold in bacon mixture, kimchi and peas, then transfer to plates. In my house, fried rice or bokkeumbap can normally be found on the menu at the end of the week, when bits and bobs start revealing themselves in the corner of the produce drawer. Add your kimchi and kimchi juice. In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Once all is combined, add the greens of the scallions and mix in. (This is an especially good recipe for overripe kimchi, btw. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Heat a heavy-bottomed pan (cast iron is great) over medium heat. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately. Grind about 1 teaspoon of black peppercorns onto the fried rice. No scallions? Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. The soul of kimchi fried rice lies in its two main stars: the spicy fermented cabbage known as kimchi and, usually, leftover white rice, rendering it quite a pantry-friendly dish if you’re Korean or just an avid kimchi fan. Add remaining 3 tablespoons oil to skillet and raise heat to high. Enjoy. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. Add a drizzle of sesame oil, mix. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Stir and toss for a few minutes to evenly mix the rice with the cabbage, bacon, and garlic. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Make a little space in your pan for the gochujang. Today: The kimchi fried rice with bacon that’s brought immeasurable joy and comfort to her through the years. © 2020 CHOWHOUND, A RED VENTURES COMPANY. You may unsubscribe at any time. Once the bacon and whites of scallion are golden brown, push to one side of the pan. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. If there were ever a reliable comfort food to jolt me out of a mood or be the culinary equivalent of a big bear hug, it’s kimchi bokkeumbap, or kimchi fried rice. Opt out or, tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed, slices thick-cut bacon, in 1/2-inch pieces (about 3 ounces), small bunch scallions, whites and greens separated, sliced, cups shredded cabbage (from about 1/2 small head), cups cooked rice, white or brown, preferably day-old, tablespoons fish sauce, plus more as needed, tablespoon soy sauce, plus more as needed, cup kimchi, drained and chopped, plus more for serving if you like, Toasted sesame oil, for drizzling (optional). In a separate pan, heat over medium. The garnishes (the crumbled roasted seaweed, sesame seeds, and fried egg) are all highly recommended elements, if you have them handy. Be sure to have everything ready and near the stove when before you start. We can all use a food version of a hug right now. Butter: Butter loves cabbage, and it loves ripe, fermented kimchi even more. Rinse 1 cup rice about 4 times or until water runs almost clear; drain well and cook rice according to … Add the other tablespoon of oil. Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out. Stir every few minutes. 8 Fried Rice Recipes That Are Even Better Than Delivery, How to Clean & Maintain Your Wooden Cutting Board without Ruining It, 10 Clever Ways to Use Dryer Sheets That Don't Involve Laundry, Everything You Need to Know About Pepperoni, Pizza's BFF, Chefs' Favorite Caribbean Pantry Staples You Can Order Online, 1 to 2 tablespoons vegetable oil (or another neutral oil), separated, 2 strips of bacon, sliced into lardons (small strips) *You can use Spam, deli ham, or even pork loin, 1 to 2 scallions, white and green part chopped and separated, 1 1/2 to 2 cups very ripe cabbage kimchi, cut into small pieces, 1 heaping tablespoon Korean red pepper chili paste (gochujang), Roasted seasoned Korean seaweed (gim, or seaweed snack), for garnish. Season with salt and pepper. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Add about 1 tablespoon of oil, bacon, and whites of scallion all at once while the pan heats up. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. ), brings this humble dish to irresistible heights. Add scallion whites to the pan. Gochujang: The gochujang, or Korean red pepper paste, is the real firecracker element here. Stir the gochujang into the kimchi and bacon. Fry the egg(s) to your preference. Add your rice. Add butter and cook for 1 to 2 minutes. And the kimchi? I just love to “fry” it in the bacon fat to really let the flavors bloom before adding in the rest of the ingredients. Heck, if you don’t have kimchi, try subbing in anything from the cabbage family for a non-spicy version. Linda Xiao for The New York Times. Add the onions; cook until lightly browned. Add your kimchi and kimchi juice. No problem. Toss, taste, and add more fish sauce or soy sauce if necessary. I use the chopped whites to cook alongside the bacon while its fat slowly renders and, in turn, caramelizes the whites. Turn off the heat. The cooking goes fast, and there won’t be any time to prepare ingredients once you get going. If not, increase the heat and cook for … Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Stir every few minutes. Putting the bacon in at this stage slowly renders the bacon fat, while infusing the oil with the scallion aroma. If you’re in the mood to just sit back and relax, you can watch how I make kimchi fried rice with bacon in the video above. ), slowly combine, making sure there are no clumps or white spots. Add about 1 tablespoon of oil, bacon, and whites of scallion all at once while the pan heats up. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. It’s tasty with just those two ingredients, but the meaty addition of bacon, Spam, or even leftover steak (if you’re so lucky! Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. As with most fried rice dishes that come together in minutes, this “recipe” is truly more of a roadmap, meant to suit individual palates and availability.