Kimchi & Bacon Crispy Rice

Alright, let’s talk about this game-changer – Kimchi & Bacon Crispy Rice – it's not just a dish, it's a taste adventure! Picture this: perfectly crispy rice, sizzling bacon, and the bold kick of kimchi all coming together for a flavor explosion that will leave your taste buds doing a happy dance. It's that magical combo of crunchy, savory, and downright delicious. Each bite is like a journey to flavor paradise – the crispy rice adds the crunch, bacon brings the sizzle, and kimchi delivers that spicy, tangy punch. Bacon lovers, kimchi enthusiasts – this one's for you

What is Kimchi?

Kimchi is a traditional Korean dish made from fermented vegetables, typically napa cabbage and Korean radishes, with the addition Korean chili pepper flakes (gochugaru), garlic, ginger, scallions, and fish sauce or fermented shrimp paste. The mixture is typically allowed to ferment for a period, which can range from days to weeks, depending on the desired flavor and level of fermentation.

Ingredients

• Rice - The foundation of the dish, rice provides texture and helps carry the bold flavors of the other ingredients. When crisped, it adds a delightful crunch that contrasts with the soft toppings.
• Rice wine vinegar - Adds acidity and brightness, cutting through the richness of the bacon and the spiciness of the kimchi and gochujang. It helps balance the dish's flavors.
• Salt - Enhances the overall flavors of the dish.
• Kimchi - Brings spicy, tangy, and slightly sweet flavors, adding depth and complexity to the dish. Its fermented nature also introduces a hint of umami.
• Bacon - Offers smokiness and a crispy texture, providing a rich, savory contrast to the tangy and spicy elements of the recipe. I like just a little bit of this on each crispy rice, otherwise it can be too rich. However, adjust to your preference!
• Gochujang - A fermented chili paste that contributes heat, sweetness, and umami.
• Soy sauce - Introduces a salty, umami depth that complements the spicy and tangy notes of the kimchi and gochujang.
• Jalapeno - Adds a fresh, bright spiciness that elevates the dish's heat level and introduces a crisp texture.
• Vegetable oil - Used to ensure the rice is brown and crispy. You can swap this with other preferred oils if you like (e.g. Avocado oil)
• Kewpie mayo - A Japanese mayo that is creamier and tangier than traditional mayo. It adds a rich, umami-packed creaminess that complements the spicy and acidic flavors, smoothing out the dish's overall taste profile.

Why you'll love this recipe

If you like umami and a bit of heat, then this recipe is for you! The star of the show is kimchi which contributes a spicy, tangy kick that's balance both comforting and adventurous.

This recipe is perfect to bring to a party or eat as a snack just for yourself. Enjoy it however you like!

How to make Kimchi & Bacon Crispy Rice

1. In a bowl, add cooked rice, rice wine vinegar, and salt and mix to combine.
2. In a square baking dish (8x8), add a piece of plastic wrap to cover the dish. Fill the dish with cooked rice to create a thin layer, about 1 inch thick. Wet your hands and press down to flatten down and pack very tightly. Refrigerate the rice for at least 1 hour to draw out the moisture.
3. On a flat surface, flip the dish and remove the plastic wrap. Cut rice into small rectangles about 3 inches long by 2 inches wide.
4. In a separate bowl, add kimchi, bacon, gochujang, and soy sauce and mix well. Set aside.
5. In a pan, add enough vegetable oil to shallow fry rice (about 1 inch high). Add cut and packed rice and fry on each side for about 5-6 mins until crispy and golden brown. Remove from oil and drain on paper towel lined plate to remove excess oil.
6. Add about 1 tablespoon of the kimchi mix on top of crispy rice and add a slice of jalapeno on top. Finally, add a dollop of Japanese kewpie mayo on top.

Tips

1. Make sure to pack the cook rice tightly or it will fall apart as you fry it in the oil. I pressed the rice very tightly with my hands in a 8x8 baking dish but you can also use canned foods and a plate to weigh it down as well.
2. Refrigerate the rice for about 1 hour to let the rice cool and allow it to dry out (otherwise the moisture in the rice in the hot oil will splatter everywhere)
3. When cutting the block of rice, wet your knife with some water to prevent the rice from sticking to the knife

Storage

I recommend eating crispy rice as fresh as possible. However, if you need to eat it the next day, store the crispy rice in an airtight container and reheat by shallow frying it or baking it in the oven.

Kimchi & Bacon Crispy Rice

Print

Serves: 4 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups short grain rice, cooked

2 tablespoon rice wine vinegar

¼ teaspoon salt

¾ cup kimchi, drained and minced

2 pieces bacon, cooked and chopped into small pieces

1 teaspoon gochujang

1 teaspoon soy sauce

1 jalapeno, sliced thinly and seeds removed

Vegetable oil for frying

Kewpie mayo (optional garnish)

Instructions

1. In a bowl, add cooked rice, rice wine vinegar, and salt and mix to combine
2. In a square baking dish (8x8), add a piece of plastic wrap to cover the dish. Fill the dish with cooked rice to create a thin layer, about 1 inch thick. Wet your hands and press down to flatten down and pack very tightly. Refrigerate the rice for at least 1 hour.
3. On a flat surface, flip the dish and remove the plastic wrap. Cut rice into small rectangles about 3 inches long by 2 inches wide.
4. In a separate bowl, add kimchi, bacon, gochujang, and soy sauce and mix well. Set aside.
5. In a pan, add enough vegetable oil to shallow fry rice (about 1 inch high). Add cut and packed rice and fry on each side for about 5-6 mins until crispy and golden brown. Remove from oil and drain on paper towel lined plate to remove excess oil.
6. Add about 1 tablespoon of the kimchi mix on top of crispy rice and add a slice of jalapeno on top. Finally, add a dollop of Japanese kewpie mayo on top.