• Serves 2
• 20 minutes
• Uses: Traditional Kimchi

Inspired by the bacon kimchi bokkeumbap chef Judy Joo of Seoul Bird loves to share. This is our own take.

Ingredients

• 1 cup Kimchi Club Traditional Kimchi, chopped, plus 2 tbsp jar juice
• 2 cups cold cooked rice (day-old is best)
• 3 strips bacon or 4 oz Spam, diced
• ½ onion, diced
• 1 tbsp gochujang (optional, for extra kick)
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 eggs
• To finish: sliced scallions, toasted sesame seeds, crumbled roasted seaweed (gim)

Steps

1. Cook the bacon in a large skillet over medium heat until it starts to crisp, about 4 minutes. Add the onion and cook 2 minutes.
2. Add the kimchi and stir-fry 3–4 minutes until it caramelizes a little at the edges.
3. Add the rice, kimchi juice, gochujang and soy sauce. Stir and press the rice into the pan, letting it sit a minute at a time so it gets a little crispy. Cook 5 minutes total.
4. Turn off the heat and stir in the sesame oil.
5. Fry the eggs sunny-side up in a separate pan. Spoon the rice into bowls, top each with an egg, scallions, sesame seeds and seaweed.

Tip: Fresh rice turns mushy. If you only have fresh rice, spread it on a plate and chill it for 20 minutes first.