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Stir-Fried Kimchi with Bacon
This spicy-sweet stir-fry takes inspiration from a Korean side called kimchi bokkeum. Though typically made with kimchi and pork belly, we found the fatty, smoky qualities of bacon to be an ideal match for brightly acidic pickled cabbage. Gochujang, the Korean fermented chili paste, is one of our favorite powerhouse ingredients, bringing spicy, sweet and umami-rich notes. A pinch of sugar and splash of sesame oil round out the dish. Serve over steamed rice.
4
Servings
25 minutes
Ingredients
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6
ounces bacon, preferably thick-cut, cut crosswise into ¼-inch pieces
-
3
cups well-drained napa cabbage kimchi, roughly chopped
Directions
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01In a 12-inch nonstick skillet over medium, cook the bacon, stirring, until well browned, 10 to 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Pour off and discard all but 2 tablespoons of fat from the skillet.
