Kimchi Nasi Goreng

Method

1. Cut the kimchi into 1 cm pieces and squeeze it, catching the juice. Cut the bacon into 1 cm strips and finely chop the shallots and garlic. Mix the gochujang, kecap manis and kimchi juice in a small bowl for the sauce, and break up the cold rice with your hands.

   Add in this stepGochujang (Korean chili paste) 1 tbspKecap manis (sweet soy sauce) 1½ tbspKimchi juice 2 tbsp

2. Put the bacon in a dry 26 cm pan and cook over medium heat for 3 min, until plenty of fat has melted out and the edges are crisp.

   Add in this stepBacon 80 g

   medium heat

3. Add the oil, shallots, garlic and kimchi and stir-fry over medium-high heat for 4 min. The kimchi should turn translucent and catch a little brown at the edges, and the sour smell turns toasty.

   Add in this stepCooking oil 1 tbspShallots (or 1/4 onion) 2Garlic cloves 2Well-fermented napa cabbage kimchi 120 g

   medium-high heat

4. Push everything to one side, pour the sauce into the empty space and let it bubble over medium heat for 30 sec. Frying the sauce first takes away the raw edge of the gochujang and deepens the sweetness.

   medium heat

5. Add the rice and stir-fry over high heat for 4 min, tossing. When the grains are evenly reddish-brown and crackle on the bottom, turn off the heat and stir in the sesame oil.

   Add in this stepCold cooked rice (from the day before) 400 gToasted sesame oil 1 tsp

   high heat

6. Heat a little oil in another pan and fry the eggs over medium heat, 2 at a time in 1 batch(es), 2 min 30 sec in total. Top the rice with the eggs and scatter over the spring onions, sesame seeds and seaweed.

   Add in this stepCooking oil ½ tbspEggs 2Spring onions 1Toasted sesame seeds 1 tspCrumbled roasted seaweed (gim) to taste

   medium heat