Kimchi Bokkeumbap (Kimchi Fried Rice with Crispy Fried Egg)

Method

1. 1

   Cook the diced bacon in a wok or large skillet over medium heat until the fat renders and the edges crisp, about 4 minutes.

2. 2

   Add the garlic and cook 30 seconds until fragrant.

3. 3

   Add the kimchi and stir-fry until it softens and the edges start to caramelize, about 5 minutes.

   💡 Frying the kimchi hard before the rice goes in is what turns sharp sourness into real depth.

4. 4

   Add the rice, gochujang and soy sauce, breaking up any clumps, and stir-fry until every grain is coated and starting to crisp against the pan, about 5 minutes.

5. 5

   Press the rice flat against the pan and let it sit undisturbed 1 minute for a crackling crust on the bottom before stirring again.

   💡 That crust — nurungji — is the best part; don't stir too soon.

6. 6

   Meanwhile, in a small pan, fry the eggs in the vegetable oil over high heat until the edges turn lacy and brown but the yolks stay runny, about 2 minutes.

7. 7

   Drizzle the sesame oil over the rice, divide among bowls, and top each with a fried egg, spring onion and sesame seeds.