Talk Of The Town


Funk Seoul Brother's Kimchi Fried Rice

Posted at 12:32 PM, Oct 25, 2017
and last updated 2017-10-25 15:36:09-04

Funk Seoul Brother's BJ Lofback shared his Kimchi Fried Rice recipe and talked about Taste of Nashville. (see recipe below) The Phoenix Club of Nashville is hosting the 17th Annual Taste of Nashville fundraiser. The original and longest running food festival in Nashville will be on Friday, October 27 from 7:30pm – 12am at Rocketown, downtown on 4th Ave. South. Taste of Nashville features bites and drinks from some of Nashville’s top restaurants, breweries, distilleries and pastry chefs. Discounted tickets are available for purchase online via or at the door the night of the event. All proceeds benefit The Phoenix Club’s partner organizations including the Boys & Girls Club of Middle Tennessee, Junior Achievement of Middle Tennessee, W.O. Smith Music School and Barefoot Republic Camp.


Makes 2 servings 

2 cups cooked short grain or medium grain rice (preferably day old) 

¾ cup napa cabbage kimchi (very ripe is best) 

3 slices thick cut, very smokey bacon, cut into lardons 

3 slices Spam (optional) 

½ stick unsalted butter 

1 T Gochujang (Korean red pepper paste) add more if you like spicy! 

1 t Kochukaru (Korean red pepper powder)  

2 T sesame oil 

2 scallions, chopped 

Pinch of toasted white and black sesame seeds 

2 eggs (sunny side up) 

  1. Squeeze the juice from the kimchi and reserve the juice.

  2. In a cast iron skillet on medium heat, fry bacon and spam together until just before crisp.

  3. Add butter and stir into bacon fat as it melts. 

  4. Add kimchi and gochujang, fry until deep red and squeezed kimchi just starts to brown, about 3 minutes. 

  5. Add rice and reserved kimchi juice. Mix into pan ingredients and fry until well coated, pausing to allow rice to fry and create little crispy bits.   

  6. Add sesame oil and Kochukaru just at the end of frying. 

  7. Serve in pan with sunny side up eggs on top.  Garnish with chopped scallion and sesame seeds. 

  8. Feel free to add more or less pepper paste and/or powder to adjust spice level.