PocketCook

From @Aaron and Claire

One-Pot Kimchi Bacon Rice

40 min · Serves 4

40 mintotal
10 minhands on
11steps
4servings

Watch it

Ingredients

For the sauce

  • 1.5 tbsp Korean chili pepper flakes (gochugaru)
  • 1 tbsp soy sauce
  • 1.5 tbsp oyster sauce
  • 1/2 tbsp toasted sesame oil
  • 1 tsp sugar
  • 10.5 oz (300g) well-fermented kimchi, finely chopped

For the rice base

  • 1 tbsp neutral-tasting oil
  • 10.5 oz (300g) uncooked bacon, chopped
  • 5 green onions, white parts finely chopped and green parts sliced, divided
  • 2 cups (standard measuring cup) uncooked short-grain white rice, soaked for
  • 30 minutes and drained

For cooking & serving

  • 2 cups (480ml) water
  • 1/2 tbsp Korean beef stock powder (dasida)
  • A pat of unsalted butter
  • 4 fried eggs (optional)

Method

For the sauce

  1. In a bowl, combine the chili pepper flakes, soy sauce, oyster sauce, sesame oil, sugar, and chopped kimchi, stirring well.

For the rice base

  1. Heat the neutral oil in a heavy-bottomed pot or Dutch oven over medium heat.

  2. Add the bacon and cook until the fat is rendered and crisp, about 5 minutes.

  3. Stir in the seasoned kimchi mixture and the chopped white parts of the green onions, sautéeing for 3 minutes.

  4. Add the drained soaked rice and stir constantly to coat with the pan oils, about 1 minute.

For cooking & serving

  1. Mix the water with the beef stock powder to create a quick broth, then pour into the pot.

  2. Stir well to deglaze any browned bits stuck to the bottom of the pot.

  3. Reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.

    Then 15 min of waiting

  4. Turn off the heat and leave the pot covered to steam for 10 minutes.

    Then 10 min of waiting

  5. Remove the lid, sprinkle over the sliced green parts of the green onions, and top with the pat of butter.

  6. Fluff the rice to melt the butter throughout, then serve topped with fried eggs if desired.

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