🇧🇷 Arthur Paek
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A spicy and flavorful Korean dish featuring kimchi. Perfect for a quick and easy dinner.
Recipe Video
Ingredients
- 2slices de Bacon
- 2stalks de Scallions (Green Onions)
- 1/2 de Kimchi
- Gochujang (Korean Chili Paste)
- Cooked rice
- Sesame oil
- 1unit de Egg
- 2 de Seaweed (Nori)
- Algas marinhas nori opcional
- Sementes de sésamo opcional
Instructions
Cook the bacon until crispy. Remove the bacon, leaving some rendered fat in the pan.
Dica: Set the crispy bacon aside to use as a garnish later.
Chop the scallions, separating the white and green parts.
Dica: The white parts should be sautéed first for more flavor.
In the same pan over medium heat, sauté the white parts of the scallions until fragrant. Add the chopped kimchi and cook for a few minutes until softened.
Dica: Make sure the kimchi releases some of its liquid and flavor into the fat.
Add the cooked rice to the pan and mix well with the kimchi. Stir-fry for about 5 minutes.
Dica: Using day-old, cold rice works best for fried rice.
Create a space in the center of the pan, drizzle with sesame oil, and crack the egg into the space. Scramble quickly.
Dica: If you prefer, you can fry the egg separately and place it on top later.
Stir the scrambled egg into the rice mixture. If using, stir in the Gochujang to taste for heat and color.
Dica: Start with a small amount of Gochujang; you can always add more later.
Stir in the cooked bacon pieces and most of the green parts of the scallions. Mix well.
Dica: Taste and adjust seasoning (salt, pepper, or more sesame oil if needed).
Serve the fried rice hot, garnished with the remaining scallion greens and crumbled seaweed (Nori).
Dica: Crushing the seaweed with your hands just before sprinkling adds the best texture.
Finalize com alga nori picada e sementes de sésamo (opcional).
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Cuisine Type
coreanaRequired Equipment
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