Helen ModernPepper
- Mar 29, 2018
- 6 min read

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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Thanks for watching!

Helen

YouTube Video #9: Sizzling Korean Rice In Bacon & Kimchi Saute w Egg Lava (Kimchi Fried Rice)

INGREDIENT LIST

- 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

listed below).

- 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

RECIPE INSTRUCTIONS

- 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