Friday, September 19, 2014
Inquirer Daily News

Kimchi Rice With Bacon and Eggs

From Sohui Kim, chef and co-owner of the Good Fork in Red Hook, in Edible Brooklyn: The Cookbook (Sterling Epicure)

2 serving(s)

4 slices thick-cut bacon, cut into 1-inch pieces

1 cup prepared kimchi, thinly sliced


1 teaspoon sugar


2 tablespoons rice wine vinegar


2 to 3 cups leftover rice, preferably steamed sushi rice


4 eggs

1. Place the bacon in a cold saute pan set over medium heat, and brown on both sides. Remove the cooked bacon and set aside. Pour out all but about 1 tablespoon of fat from the pan, reserving the rest to cook the eggs.

2. Cook the kimchi in the small amount of the reserved bacon fat for 5 minutes over medium heat until it's warmed through, and sprinkle in the sugar and vinegar.

3. Fold in the rice and cooked bacon until evenly mixed and heated through, loosely cover with foil, and set aside.

4. In a small nonstick skillet, fry the eggs sunny-side up in a teaspoon or two of the balance of the bacon fat. Pile the kimchi rice mixture onto two plates and top with two eggs apiece. Serve hot.

Tagged as: | Main dish; Side dish

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