Sizzling Korean Kimchi Fried Rice w/ Bacon & Egg Lava (김치볶음밥) - Modern Pepper Video #9
Updated: Dec 13, 2019
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As you may already know, Kimchi Fried Rice is not just a popular Korean dish, but it is also a commonly made kimchi dish in many Korean households. Most importantly, it is one of the most popular Korean dishes among both Koreans and non-Koreans, for its spiciness from the fermented kimchi, combined with its pickled/crunchy bite, salty protein, and of course, the yumminess of having it all smothered on Korean rice.
This Kimchi Fried Rice (김치볶음밥) Recipe includes all protein and vegetarian options.
FACT: Kimchi Fried Rice is not actually "fried," unlike that of other asian fried rice made with a generous amount of oil. Kimchi fried rice is more like kimchi sauteed rice. It uses little amount of oil/fat on a hot pan. As with many languages, the meaning gets lost in translation (i.e. literal translation of "fried" in Korean means "deep fried" - 기름에 튀긴). So, in other words, Kimchi Fried Rice is less in calories because it uses little amount of oil. So you can enjoy it without feeling guilty...:-)
Below you will find the following:
- YouTube video for this recipe
- Ingredient List
- Amazon.com links to ingredients and suggested kitchen gadgets for this recipe
- Recipe Instructions
- YouTube video #3 (How to make Korean rice/Korean rice 101 for HANGRY Souls)
- YouTube video #8 (How to ferment & store your store-bought kimchi)
- YouTube video #4 (BulGoBi In 5 Ways: Beef, Chicken, Pork & Mushroom)
- Korean markets in the bay area
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YouTube Video #9: Sizzling Korean Rice In Bacon & Kimchi Saute w Egg Lava (Kimchi Fried Rice)
- 2 cups of Kimchi (watch my video #8 below)
- 1/2 medium onion
- 5 - 6 bacon strips - thick cuts (optional substitutions: spam, ham, turkey, spicy or non-spicy chicken bulgogi. beef bulgogi, spicy pork bulgogi, mushroom bulgogi, or skip it) WATCH video #4 BulGoGi In 5 Ways (includes beef, chicken, pork and mushroom bulgogi marinade recipe)
- 5 - 6 cups of cooked Korean rice (can use "old"/2 - 3 day old rice or freshly cooked rice)
Please watch How to make Korean rice/Korean rice 101 for HANGRY Souls (Video #3 is
- 1 - 2 stalks of green onions/scallions
- 1/2 Tsp Dashida - Korean beef bullion powder (Dashida also makes chicken bullion powder)
- 1 Tbsp butter
- 1/2 Tsp honey (Optional substitute: brown sugar or white sugar)
- A pinch of salt and black pepper
- Optional serving platter: stone bowl platter to create a sizzling rice seal on the bottom and to keep your dish warm while serving
- If using the stone bowl platter, 1 - 2 Tbsp olive oil to coat the stone bowl platter
- 2 eggs and extra salt to create a salt bath to boil the eggs in
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Dasida Beef Flavor Soup Stock
CLICK HERE: https://amzn.to/2PpR9Gq
100% Pure Raw & Unfiltered Honey - Kosher Certified
CLICK HERE: https://amzn.to/2NylTUK
Olive Oil Greek medal winner
CLICK HERE: https://amzn.to/2AC9BbO
Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil
CLICK HERE: https://amzn.to/2Ay7W7l
Diamond Crystal Kosher Salt, 3 lbs
CLICK HERE: https://amzn.to/2yLjG2f
Spicy World Peppercorn (Whole)-Black Tellicherry
CLICK HERE: https://amzn.to/2ACzNDo
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
CLICK HERE: https://amzn.to/2McIeGE
Spiceberry Home Granite Stone Steak Grilling Pan - 11-Inch
CLICK HERE: https://amzn.to/2yNeUBh
Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder
CLICK HERE: https://amzn.to/2q3qV1w
Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch
CLICK HERE: https://amzn.to/2PFSF7y
Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"
CLICK HERE: https://amzn.to/2NUPKKz
All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver
CLICK HERE: https://amzn.to/2DjEVgQ
If you are in a pinch or do not wish to make Korean rice yourself, you can use the pre-made/microwaveable Korean Rice.
CJ Hetbahn Cooked White Rice, Gluten-Free, Vegan
CLICK HERE: https://amzn.to/2yrJ24O
CJ Cooked Budding Sprouted Brown Rice
CLICK HERE: https://amzn.to/2O8C7rO
Wusthof Classic 8-Inch Chef's Knife
CLICK HERE: https://amzn.to/2DtFEwi
Wüsthof Twelve Piece Block Set
CLICK HERE: https://amzn.to/2OGYJvT
Wusthof Classic 7-piece Slim Knife Block Set
CLICK HERE: https://amzn.to/2Q03tx9
- Cut your kimchi using kitchen scissors into big chunks (1" wide), using a container and not on the cutting board, unless you enjoy washing kimchi juice stains on your cutting board. Make sure to keep some of the kimchi juice in the container while you are cutting.
There are many dishes that are made using fermented kimchi. In general, using a perfectly ripe/fermented kimchi is ideal for making kimchi fried rice. (Do not use overly fermented kimchi for this recipe. There are other dishes that are ideal for using overly fermented kimchi, which I will do video recipes on later.) Please do watch my video #9 (How to ferment and store your store-bought kimchi) before making this dish.
- Cut the onion into small chunks (not too finely chopped).
- Cut the green onions/scallions (use the white part, too) into small cuts and set aside to use later for garnishing.
- Cut the bacon strips into 1/2 wide cuts.
- Preheat your non-stick frying pan and add the bacon. On medium-high heat, cook the bacon until all the fat had rendered and the it turns golden brown. Once the bacon has turned golden brown, remove the excess fat from the pan. As shown in the video, tilt that pan with the bacon on top, and remove the fat from the bottom using paper towels.
- Add the onions to the bacon and cook it for 1-2 minutes until the onions look "sweaty" (no longer white) or translucent. (You do not want to cook the onions too much that it looks broken down.) . Add a pinch of salt and black pepper.
- Add the kimchi and its juice to the pan, and saute for 2 minutes. (Do not over cook the kimchi.) We want the kimchi to still remain crunchy, not soft/overcooked.
- Add 1/2 cup of hot water to the pan. Add the honey, mix well, and cook for a minute. NOW, taste it. It should be salty, garlicky and just a right amount of spiciness/heat from the kimchi. (Depending on how much red pepper flakes was added to your kimchi, the spiciness can vary.) If you want it to taste more spicy, add a bit more kimchi juice and 1/2 tsp of GoChuJang (Korean red pepper paste).
- Add the Dashida, mix well and taste again. You should not notice a huge difference between your first and second tastings. (For my none-beef friendly friends, any big Korean supermarkets will also carry Dashida chicken boullion powder. Sorry, I couldn't find this on Amazon.com.)
- Add the butter, mix well and taste again. NOW, this third tasting should trump your first two tastings!
- Add the Korean rice (you can use "old/hardened" rice that has been sitting in your refrigerator OR freshly made rice works, too) to the pan and mix well. Make sure to watch my video #3 below on Korean Rice 101 To Save HANGRY SOULS
- You can serve this on any platter, but if you want to create that sizzling rice seal on the bottom, coat the stone bowl platter (or use a heavy cast iron skillet) with olive oil. (Make sure to preheat the stone bowl platter on medium heat for 3-5 minutes before adding the oil.) Add half of the kimchi rice mixture to the stone bowl platter and gently pack down the rice to create a seal on the bottom. At this point, you can continue to add the rest of the kimchi rice and garnish with the green onions/scallions. OR you can add the half-cooked egg (creamy egg lava) in the middle and cover it with the rest of the kimchi rice.
- To make the half-cooked/creamy egg lava, using a small pot, fill it 2/3 with water and bring it to boil. Add salt to create a salt bath (add enough salt so the water tastes salty). Using a mesh strainer, gently place the egg in the pot. (I always cooked an extra egg just incase the one cracks or breaks open in the pot.) Place the lid, bring the heat down to medium and cook for 5 minutes (make sure to set the timer). Pull the eggs out and place in an ice bath (water and ice filled in a bowl) for at least 5 minutes. Remove the shell and place inside of the mountain of kimchi rice.
YouTube Video #3: Korean Rice 101 For HANGRY Souls
YouTube Video #8: How To Properly Ferment & Store Your Store-Bought Kimchi
YouTube Video #4: BulGoGi In 5 Ways (Beef, Chicken, Pork and Mushroom)
KOREAN MARKETS IN THE BAY AREA
(Click on the hyperlinked names below to view their website)
Unlike the mom-and-pop Korean markets in San Francisco, the markets outside of SF are GIANT size Korean supermarkets.
- Oakland: KP Asian Market
- Daly City: Kukje Supermarket
- Sunnyvale: Hangook Supermarket
- San Jose: H Mart