B. J. LOFBACK/ RIFF'S FINE STREET FOOD
(Preparation time: 20 minutes)
2-3 strips of thick-cut bacon, cut in lardons
2 cups roughly chopped Kimchi (older kimchi is best)
1/4 cup Kimchi Juice (from the jar of kimchi)
1 small bunch chopped Green Onion (save 1/2 for garnish)
1 T Gochujang (Korean Red Pepper Paste)
4 cups Steamed Rice (cold, preferably a day old)
1 egg beaten
2 T Vegetable Oil
2 T Light Soy Sauce
1 T Sesame Oil
4-6 turns Fresh Black Pepper
In a cast iron pan over medium heat, begin cooking bacon.
In a separate bowl, add egg and oil to cold rice. Using gloved hands or a rice paddle, break up the rice until each grain is coated with egg/oil mixture and no large clumps of rice remain.
When bacon begins to brown, drain some grease from pan but leave enough to cover the bottom. Add kimchi and cook another 3 minutes. Add the Gochujang add stir until it incorporates into the kimchi. In final minute of cooking, add 1/2 of the green onion and continue to cook. In all, kimchi cooking time is approximately. 6-7 minutes.
Add rice and stir into kimchi mixture. If rice starts to stick add a little bit of oil and keep stirring. Add kimchi juice and then soy sauce to taste. Allow rice to sit undisturbed for a few minutes and let the rice on the bottom get crispy.
Just as you remove from heat drizzle with sesame oil and black pepper. Serve with over easy fried eggs and garnish with remaining green onion. Adjust the amount of Gochujang for your spice preference. Excellent with grilled pork or chicken.