Ingredients:

  • 2 cups Cooked Short-Grain White Rice (day-old preferred)
  • 4 slices Thick-cut Smoked Bacon OR 4 oz Firm Tofu, diced
  • 1 cup Well-Fermented Kimchi, roughly chopped
  • 2 tablespoons Kimchi Juice (liquid from jar)
  • 1 tablespoon Unsalted Butter OR Sesame Oil
  • 2 Large Eggs
  • 1 teaspoon Neutral Cooking Oil (for frying)
  • 1 teaspoon Toasted Sesame Seeds
  • 2 stalks Scallions (Green Onions), thinly sliced

Instructions:

  1. Prepare the base: Ensure 2 cups of cooked rice are warm. Divide evenly between two serving bowls.
  2. Cook the Protein: Heat a skillet over medium heat. Cook the bacon until crisp, reserving the rendered fat if using bacon, or proceed with butter/oil if using tofu. Set the cooked protein aside.
  3. Sauté the Kimchi: In the same skillet (or a separate small pan), melt the butter/oil over medium heat. Add the chopped kimchi and sauté for 3–4 minutes until softened and fragrant.
  4. Build the Flavor: Stir in the reserved kimchi juice and cook for another minute until the liquid has mostly reduced and coated the kimchi. Remove from heat and divide the kimchi mixture over the rice in the two bowls. Top with the cooked bacon/tofu.
  5. Fry the Eggs: Wipe the skillet clean if necessary. Add neutral oil and heat over medium-low. Crack eggs into the pan and cook sunny-side up or over-easy, aiming for a perfectly runny yolk (about 3-4 minutes).
  6. Assemble and Finish: Carefully slide one egg onto the centre of each bowl.
  7. Garnish: Immediately sprinkle the bowls generously with sliced scallions and toasted sesame seeds. Serve immediately while piping hot.