Korean Kimchi & Bacon Breakfast Rice Bowl with Crispy Fried Egg
Prep 15 min · Cook 25 min · Serves 4 · medium
A vibrant, savory-sweet breakfast bowl inspired by Korean bibimbap, featuring fluffy steamed rice, crispy bacon, tangy kimchi, sautéed spinach, and a perfectly fried egg with a runny yolk. Mild and approachable for kids, with a drizzle of sesame oil and gochujang mayo on the side for adventurous eaters.
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
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