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In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain most of the bacon fat from the skillet, leaving about 1 tablespoon.

Add the diced yellow onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the chopped kimchi and cook for 5-7 minutes, stirring occasionally, until the kimchi softens and turns a deeper red color.

Add the cold, day-old rice to the skillet. Break up any clumps with a spatula. Stir in the gochujang, soy sauce, toasted sesame oil, and granulated sugar. Mix thoroughly until all ingredients are well combined and the rice is evenly coated. Cook for 3-5 minutes, stirring occasionally, to heat through.

Transfer the kimchi fried rice mixture to a large mixing bowl. Let it cool for about 5-10 minutes. Once slightly cooled, add the cooked bacon, large egg, and all-purpose flour. Mix everything together thoroughly with your hands or a sturdy spoon until well combined and the mixture can hold its shape.

Form the rice mixture into 8-10 patties, about 1/2 inch thick and 3 inches in diameter. Press them firmly so they hold together.

Heat the vegetable oil in a clean large skillet over medium-high heat. Once the oil is shimmering, carefully place the patties into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).

Fry the patties for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a wire rack or paper towel-lined plate to drain any excess oil.

Serve the spicy kimchi fried rice patties immediately, garnished with sliced green onions, toasted sesame seeds, and nori strips.


In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain most of the bacon fat from the skillet, leaving about 1 tablespoon.

Add the diced yellow onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the chopped kimchi and cook for 5-7 minutes, stirring occasionally, until the kimchi softens and turns a deeper red color.

Add the cold, day-old rice to the skillet. Break up any clumps with a spatula. Stir in the gochujang, soy sauce, toasted sesame oil, and granulated sugar. Mix thoroughly until all ingredients are well combined and the rice is evenly coated. Cook for 3-5 minutes, stirring occasionally, to heat through.

Transfer the kimchi fried rice mixture to a large mixing bowl. Let it cool for about 5-10 minutes. Once slightly cooled, add the cooked bacon, large egg, and all-purpose flour. Mix everything together thoroughly with your hands or a sturdy spoon until well combined and the mixture can hold its shape.

Form the rice mixture into 8-10 patties, about 1/2 inch thick and 3 inches in diameter. Press them firmly so they hold together.

Heat the vegetable oil in a clean large skillet over medium-high heat. Once the oil is shimmering, carefully place the patties into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).

Fry the patties for 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a wire rack or paper towel-lined plate to drain any excess oil.

Serve the spicy kimchi fried rice patties immediately, garnished with sliced green onions, toasted sesame seeds, and nori strips.
