Butaki kimchi



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Source Hisa- Japan

Preparation Time30 minutes


15-20 oz/one packet or jar kimchi
1 lb bacon
1 egg
6 red chile
3 tblspn olive oil
2 tblspn sake
1 1/2 cups rice

1. Wash your rice with cold water and place in a rice cooker. If you don't have one, this will take about 15 minutes longer.

2. Once your rice is done or very close to being done, throw your oil in a frying pan and allow it to heat up. I usually do this on medium or medium-high (160, 180 C on an induction surface).

3. While the oil and pan are heating, finely dice your red chillies. You don't have to have 6 if you're not that into spicy food. Do it to taste. Toss them in the pan with the oil. Open a window if you're using 4 or more.

4. Cut your long bacon strips into thirds and add them to the pan. Add sake and keep things moving in the pan with a long spoon, spatula or chopsticks.

5. After a minute or so, add your kimchi. Fry for 2-3 minutes. Turn the heat off. Crack your egg over the butaki and stir, allowing the hot food to cook the egg most of the way.

6. Fill large dinner bowls 2/3 of the way full with rice. Split the butaki kimchi evenly between the three bowls, placing each serving on top of the rice.

7. Enjoy quickly! It's best when still piping hot! Eat with chopsticks if you can.


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