Makes: 4 Servings
1 Tablespoon Gochujang (Red Pepper Paste)
6 Strips Bacon
2 Cups Chopped Kimchi
1 Cup (Uncooked) Short Grain White Rice
1/2 Leftover Marinade from Bacon Ramen (optional)
1 Rice Cooker
1 Chef’s Knife
1 Cutting Board
1 Long-Handled Spoon or Pair of Tongs
Rinse the uncooked rice 3 times or until the water is almost completely clear. Cook your rice according to the instructions that came with it. If you’re using short grain white rice with a rice cooker then you’ll need 1 1/4 Cup water to 1 Cup of rice.
Preheat skillet on medium low heat. Chop bacon strips into bite sized pieces (about 1/2 inch wide). Place bacon in heated pan and start to cook. Once bacon is about half way done add your kimchi to the skillet. Cook the bacon and kimchi together until both start to char. Now add in the gochujang and marinade sauce and mix well. Add in your cooked rice and stir together. Char the rice mixture too to give it a nutty/smoky flavor.