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Stir-Fried Kimchi with Bacon

Stir-Fried Kimchi with Bacon

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    25 minutes

This spicy-sweet stir-fry takes inspiration from a Korean side called kimchi bokkeum. Though typically made with kimchi and pork belly, we found the fatty, smoky qualities of bacon to be an ideal match for brightly acidic pickled cabbage. Gochujang, the Korean fermented chili paste, is one of our favorite powerhouse ingredients, bringing spicy, sweet and umami-rich notes. A pinch of sugar and splash of sesame oil round out the dish. Serve over steamed rice.

Ingredients
  • 6

    ounces bacon, preferably thick-cut, cut crosswise into ¼-inch pieces

  • 3

    cups well-drained napa cabbage kimchi, roughly chopped

  • 2

    tablespoons gochujang

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • 1

    teaspoon white sugar

  • 1

    tablespoon toasted sesame oil, plus more to serve (if desired)

Step 1

In a 12-inch nonstick skillet over medium, cook the bacon, stirring, until well browned, 10 to 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Pour off and discard all but 2 tablespoons of fat from the skillet.

Step 2

Set the skillet over medium-high and heat the fat until shimmering. Add the kimchi, gochujang, scallion whites and sugar; stir. Cook, undisturbed, until the kimchi is charred in spots and barely tender, 4 to 5 minutes. Stir in the bacon and half the scallion greens. Off heat, stir in the sesame oil. Serve sprinkled with remaining scallion greens and, if desired, drizzled with additional sesame oil.

Step 3

Optional garnish: Toasted sesame seeds