Kimchi Fried Rice with Bacon

I am not Korean and Kimchi is definitely an acquired taste for me. My boyfriend (G) isn't Korean either, but he eats Kimchi with congee every morning during the weekends. However, when kimchi is cooked, the pungent sourness turns to a rich sweet flavor and compliments meat or poultry perfectly.

As soon as I saw this recipe in the October issue of Food Network magazine, I showed it to G and we both couldn't wait to try it. I twisted it a little bit by adding a little soy sauce in the end. The smokiness from the bacon and the sweetness from the cooked kimchi infuse each other and the whole package of flavors was thoroughly delivered by the brown rice.

3-4 servings

Ingredients:

• 6 to 8 slices thick-cut bacon (marinated in the marinade of this Grilled Skirt Steak)
• 3 tablespoons sesame seeds
• 3 nori sheets (dried seaweed)
• 3 cups Kimchi
• 4 1/2 to 5 cups cooked Japanese brown rice, chilled
• 1 tablespoon toasted sesame oil
• 1 teaspoon low sodium light soy sauce (I use Kikkoman) 

Directions:

1. Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
2. Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
3. Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the Kimchi, reserving the liquid (about 1/3 cup). Cut the kimchi into 1/2" pieces. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning constantly with a wooden spatula, about 8 minutes. Add 1 teaspoon of soysauce to the end.
4. Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.