Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean Bacon and Herb Seasoned Rice Bowl (Bacon Bokkeum Bap)
A delicious Korean-inspired bacon fried rice infused with aromatic herbs and cracked pepper. This simple yet flavorful dish combines crispy bacon with fragrant herbs, creating a savory and satisfying meal that captures the essence of Korean comfort food.
25 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty7/10
Sour0/10
Umami8/10
Spicy2/10
🥄 Texture
Crispy, rendered bacon pieces contrast with individual, slightly chewy grains of day-old rice that have been stir-fried in fat. The dish is slightly oily and slick, with occasional herb flakes adding a delicate, fibrous mouthfeel.
👃 Aroma
Pronounced smoky and cured-pork notes from the bacon dominate, followed by toasty, fatty richness from the rendered fat. Herbaceous hits from the dried perilla/basil and a bright peppery top note give complexity and freshness.
🍷 Pairs Well With
Crisp pale lager or pilsner to cut the fat, or a cold roasted barley tea (boricha) for a non-alcoholic option.
🥗 Side Dishes
Kimchi (or other fermented vegetables), quick-pickled cucumbers or radish, lightly sautéed spinach or seasoned bean sprouts, and a soft-fried egg or simple scallion salad.
Ingredients(7 items)
- 18 ounces bacon (cut into small pieces)
- 23 cups cooked rice (day-old, cooled)
- 32 tablespoons dried herbs (mixed Korean herbs such as perilla or sesame leaves, or substitute with dried basil and oregano)
- 41 teaspoon black pepper (freshly cracked)
- 51/2 teaspoon white pepper (ground)
- 62 tablespoons vegetable oil
- 71 teaspoon sea salt (to taste)
Nutrition Information(per serving)
385
Calories
12.3g
Protein
42.1g
Carbs
18.5g
Fat
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the bacon pieces and cook for 5-7 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon and set aside on paper towels, leaving approximately 2 tablespoons of bacon fat in the pan.
- 2
Add the vegetable oil to the bacon fat in the pan and heat until shimmering.
- 3
Add the cooled, day-old rice to the pan, breaking up any clumps with a wooden spoon. Stir-fry for 3-4 minutes until the rice is heated through and begins to separate into individual grains.
- 4
Sprinkle the dried herbs evenly over the rice and stir well to distribute them throughout, cooking for another 1-2 minutes to release the herb flavors.
- 5
Add the cracked black pepper and ground white pepper to the rice, stirring constantly for 30 seconds to ensure even distribution.
- 6
Return the cooked bacon pieces to the pan and toss everything together for 1-2 minutes until well combined.
- 7
Taste the dish and add sea salt as needed. Stir once more to ensure all ingredients are evenly mixed.
- 8
Transfer the bacon and herb rice to serving bowls and serve immediately while hot.
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