Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean Bacon and Herb Stir-Fried Rice (Bacon Bokkeum Bap)
A delicious Korean-inspired bacon fried rice infused with aromatic herbs and cracked black pepper. This quick and satisfying dish combines crispy bacon with fragrant herbs for a modern twist on traditional Korean comfort food. Perfect as a main course or side dish.
35 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty7/10
Sour0/10
Umami8/10
Spicy2/10
🥄 Texture
Crisp, salty bacon pieces contrast with separated, slightly chewy grains of day-old rice; occasional toasted rice bits provide light crunch while fresh herbs add soft, leafy bursts. Overall the mouthfeel is a satisfying mix of crunchy, chewy, and tender elements.
👃 Aroma
Pronounced smoky pork aroma from rendered bacon fat with toasty, savory notes from stir-frying the rice; a subtle nuttiness may come from sesame or toasted rice bits. Bright herbal top notes from perilla or cilantro and peppery sharpness from cracked black pepper round out the scent.
🍷 Pairs Well With
Pairs well with a crisp cold lager or chilled soju; non-alcoholic options include roasted barley tea (boricha) or iced green tea to cut the fattiness.
🥗 Side Dishes
Kimchi for acidity and spice, pickled cucumbers or danmuji (pickled radish) for crunch and brightness, a sunny-side-up or soft-fried egg for richness, and lightly sautéed or steamed greens (spinach or bok choy) to balance the dish.
Ingredients(7 items)
- 18 ounces bacon (cut into 1-inch pieces)
- 23 cups cooked rice (day-old, cooled)
- 32 tablespoons fresh herbs (chopped - combination of Korean perilla leaves or cilantro and green onion)
- 41 teaspoon black pepper (freshly cracked)
- 51/2 teaspoon dried herbs (such as Korean dried seaweed or sesame seeds if available, optional enhancement)
- 62 tablespoons vegetable oil
- 7Salt to taste
Nutrition Information(per serving)
385
Calories
12g
Protein
35g
Carbs
22g
Fat
Instructions
- 1
Cook the bacon pieces in a large skillet or wok over medium-high heat until crispy, approximately 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
- 2
Pour off most of the bacon fat from the skillet, leaving about 2 tablespoons for cooking.
- 3
Add the vegetable oil to the skillet and increase heat to high.
- 4
Add the cooled, day-old rice to the skillet, breaking up any clumps with a spatula or wooden spoon. Stir-fry for 3-4 minutes until the rice is heated through and starts to separate.
- 5
Return the cooked bacon to the skillet and mix thoroughly with the rice.
- 6
Add the freshly cracked black pepper and stir well to distribute evenly throughout the rice.
- 7
Fold in the fresh chopped herbs gently, reserving some for garnish if desired.
- 8
Taste and adjust seasoning with salt as needed.
- 9
Transfer to a serving bowl and garnish with remaining fresh herbs and a light sprinkle of black pepper.
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