Today, let’s make Kimchi Bacon Pot Rice — one of my favorite Korean-style one-pot dishes of all time. It tastes pretty much the same as kimchi fried rice, but the cooking process is way simpler. So if you’re looking for a quick and satisfying weeknight dinner, please give this a try. I’m sure you’ll absolutely love this dish.

Kimchi Bacon Pot Rice (4 servings)

Ingredients:

2 cups (standard measuring cup) uncooked short-grain white rice
2 cups (480ml) water
1/2 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder, fish sauce)
5 green onions, divided
10.5 oz (300g) uncooked bacon
10.5 oz (300g) well-fermented kimchi
1 tbsp neutral-tasting oil
A pat of unsalted butter (or toasted sesame oil)
4 fried eggs (optional), to serve

Seasonings:

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

Instructions:

PREP INGREDIENTS

1. Prepare the rice: Rinse the rice a few times to remove any dust or debris. Drain and soak in cold water for 30 minutes. (When cooking rice on the stovetop, this step is essential. Otherwise, the rice can be undercooked.)

2. Season the water for the rice: In a container, combine 2 cups of water with the Korean beef stock powder. Mix well and set aside.

Seasoned Water for Kimchi Bacon Pot Rice

3. Thinly slice the green onions, keeping the whites and greens separate. Slice the bacon into thin strips.

4. Chop the kimchi into small bite-sized pieces and transfer to a mixing bowl. Add the Korean chili pepper flakes, soy sauce, oyster sauce, sesame oil, and sugar. Mix well and set aside. (If you want to make it less spicy, you can reduce the Korean chili pepper flakes.)

MAKE KIMCH BACON POT RICE

1. In a large nonstick pot, heat the oil over medium-high heat. Once it gets nice and hot, add the bacon and cook for 5 to 6 minutes or until it turns golden brown. (If there’s too much fat in the pot, remove some with a paper towel, but leave about 2 to 3 tablespoons. That’s where all the flavor comes from.)

2. Add the seasoned kimchi and the white parts of the green onions. Sauté for 3 to 4 minutes, or until the kimchi is wilted down.

3. Add the drained rice and stir for 1 minute. Pour in the seasoned water and bring to a boil, stirring occasionally to keep the rice from sticking.

4. Once it starts to boil, reduce the heat to low and let it simmer for 15 minutes. Turn off the heat, but keep the lid on. Let it steam for another 10 minutes.

5. Sprinkle the green onion tops and finish with a pat of butter or a drizzle of toasted sesame oil. Gently fluff the rice and mix everything together. Serve with fried eggs (if using) and enjoy!

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