It was a rainy day in Los Angeles, and I was craving kimchi fried rice. My dad used to make me kimchi fried rice as a late night snack during rainy weekends. His recipe is very simple, but still bursting with flavor. It’s best to use sour kimchi (the old kind). For the meat, I used bacon and mini sausages. You can also add ham or spam if you like. I know, I know… processed meats are bad for you, but it’s ok to have them once in a while. Serve with eggs, sunny-side up.

Ingredients:

1 bowl cooked rice (300g)
1 cup old kimchi (sour kimchi)
1 cup bacon and mini sausage (lit’l smokies)
2 teaspoon Gochujang (korean red pepper paste)
2 teaspoon sesame oil

2 eggs (sunny side up) (optional)
1 Sheet Dried Seaweed crushed (optional)

Makes 2 servings

Cooking Instructions:

Step 1: Dice the kimchi, bacon, and mini sausages.

Step 2: Heat a large wok. Cook the diced bacon and sausages. Add the cut kimchi to the bacon/sausage oil and cook for about 2 minutes while stirring.

Step 3: Add the rice and 2 teaspoon sesame oil and stir well for a minute. Then add 2 teaspoon Gochujuang and keep stirring and sautéing for another 2 minutes.

Step 4: At this point the kimchi fried rice is done, but I like to add crushed dried seaweed and stir for another minute.

Step 5: Serve with eggs, sunny-side up.

This post is tagged kimchi, Korean, rice, spicy

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