Kimchi Fried Rice

Recipe by Chef #783619
READY IN: 15mins


  • 1
    cup rice
  • 12
    lb bacon, chopped
  • 1
    tablespoon oil (Vegetable or olive or peanut)
  • 1
    cup kim chee, chopped
  • 1
    teaspoon sesame oil
  • 1
    tablespoon korean red pepper paste (Kochujang)
  • 1
    tablespoon dashida (Korean beef flavored roasted salt)
  • 2
    scallions, chopped for garnish


  • Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
  • Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
  • In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
  • Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
  • If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
  • Garnish with toasted sesame seeds and or green onions.