---
title: Kimchi Bokkeumbap (Kimchi Fried Rice with Crispy Fried Egg)
servings: 4
prep time: 10 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/kimchi-bokkeumbap
---

Gather @short-grain rice{500%g} and @toasted sesame seed{1%tsp}.

Cook the diced @bacon{80%g} in a wok or large skillet over medium heat until the fat renders and the edges crisp, about 4 minutes. ~{4%minutes}

Add the @garlic{3%clove} and cook 30 seconds until fragrant.

Add the @kimchi{300%g} and stir-fry until it softens and the edges start to caramelize, about 5 minutes. ~{5%minutes}

Add the rice, @gochujang{1%tbsp} and @soy sauce{2%tbsp}, breaking up any clumps, and stir-fry until every grain is coated and starting to crisp against the pan, about 5 minutes. ~{5%minutes}

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

Meanwhile, in a small pan, fry the eggs in the @vegetable oil{1.5%tbsp} over high heat until the edges turn lacy and brown but the yolks stay runny, about 2 minutes. ~{2%minutes}

Drizzle the @sesame oil{1.5%tbsp} over the rice, divide among bowls, and top each with a fried @egg{4}, @spring onion{2%stalk} and sesame seeds.