Kimchee Bacon Fried Rice

(김치볶음밥, Kimchee bokeum bap)

serves 2

1/4 head cabbage Kimchee, chopped, about 1 1/2C

4-6 bacon strips

2 C cooked rice heated

1-2T Kimchee juice

1t sesame oil

1t sesame seeds

dash black pepper

2 eggs

some spring onion chopped for garnish, optional


Dice the bacon strips into small pieces, set aside.

Discard stuffing from the cabbage Kimchee and chop them into small pieces.

Brown the bacon pieces in the fry pan over medium heat until crisp. Remove from pan and set aside.

Using a paper towel remove half of bacon fat from the pan. Add the chopped Kimchee into the pan and saute them well until nice and tender, about 5 minutes.

Add rice and combine them well with Kimchee mixture over the medium heat. Add the reserved Kimchee juice to moisten the fried rice. Continue to stir until heated through.

Turn off the heat. Add sesame oil, sesame seeds, and the bacon pieces. Mix well.

Fry eggs into sunny side up and place on top of the fried rice.

Serve immediately.