Wisconsin blogger Alice Choi (Hip Foodie Mom) says this weeknight-easy recipe is the perfect gateway into cooking Korean at home. All the ingredients can be found at a large urban supermarket, or at Asian grocery stores.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together rice, 1 tablespoon of the sesame oil and 1 teaspoon of the sesame seeds; set aside. In a 12-inch skillet, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels, reserving 1 tablespoon of drippings in the skillet.

  • Add the chopped kimchi, kimchi liquid and gochujang to the skillet. Cook over medium-high heat for 3 minutes. Add rice mixture, soy sauce, fish sauce and the remaining 1 tablespoon sesame oil. Cook and stir until well combined, then spread mixture evenly. Cook, without stirring, until rice is browning on the bottom, about 2 minutes. Stir well, then cook for another 2 minutes.

  • Add bacon and 2 tablespoons of the green onion; cook and stir for 1 minute. Serve topped with a fried egg and garnished with the remaining 2 tablespoons green onion, 1 teaspoon sesame seeds and, if desired, the seaweed (thinly shredded with kitchen shears).

*Shopping tip

Kimchi is fermented cabbage seasoned with gochugaru (Korean red pepper flakes), garlic and ginger--sauerkraut with a more fiery personality. Find it refrigerated at large supermarkets.

*Shopping tip

Gochujang is like Korean ketchup with some heat. It’s sweeter and thicker than Sriracha sauce, with more complex flavor. Find it in the Asian aisle at large supermarkets.

Nutrition Facts

538 calories; 27 g total fat; 6 g saturated fat; 7 g polyunsaturated fat; 7 g monounsaturated fat; 202 mg cholesterol; 1024 mg sodium. 251 mg potassium; 56 g carbohydrates; 6 g fiber; 7 g sugar; 17 g protein; 0 g trans fatty acid; 934 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 37 mcg folate; 0 mcg vitamin b12; 55 mg calcium; 2 mg iron;