Courtesy of Korean Bapsang
6–8 strips of bacon
1 ½ cups diced kimchi
½ small onion, diced
2 scallions, chopped
2 small carrots, finely chopped
6-8 tablespoons juice from kimchi
2 tablespoon soy sauce
2 tablespoon gochujang (Korean chili pepper paste)
5 cups cooked rice
oil for stir-frying
1 tablespoon sesame oil
salt and pepper to taste
Cook bacon until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil.
Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 5 minutes. Take the time to do this step so the rich flavors develop.
Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 5 minutes.
Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds at the end.