Korean Kimchi & Bacon Breakfast Rice Bowl with Crispy Fried Egg

Ingredients

• 8 strips bacon strips, thick-cut preferred
• 4 large eggs, room temperature for best yolk
• 2 cups cooked white or brown rice, warm, freshly cooked or reheated
• 1 cup kimchi, roughly chopped, mild variety for families, drained of excess liquid
• 3 cups fresh spinach, packed
• 2 cloves garlic cloves, minced
• 3 tbsp sesame oil, divided: 1 tbsp for spinach, 2 tbsp for drizzle
• 2 tbsp soy sauce, for spinach seasoning
• 2 tbsp gochujang (Korean red chili paste), optional, mixed with 2 tbsp mayo for spice-optional sauce
• 2 tbsp mayo, for gochujang mayo
• 2 tbsp sesame seeds, white or mixed, toasted
• 2 stalks scallions, thinly sliced, for garnish
• 1 tbsp butter or neutral oil, for frying eggs
• to taste salt and black pepper

Instructions

1. 1

   Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and chop into bite-sized pieces when cooled.

2. 2

   In the same skillet, reduce heat to medium-low. Add 1 tbsp sesame oil and minced garlic, sauté for 30 seconds until fragrant.