Kimchi & Bacon One-Pot Rice

Steps

1. 1
   Wash 2 cups of short-grain rice about three times, then soak it in cold water for at least 30 minutes.
2. 2
   Mix 2 cups of water with 1/2 Tbsp of Korean beef stock powder in a container.
3. 3
   Thinly slice 300 g of bacon.
4. 4
   Cut 300 g of kimchi into small bite-sized pieces.
5. 5
   To the kimchi, add 1 1/2 Tbsp gochugaru, 1 Tbsp soy sauce, 1 1/2 Tbsp oyster sauce, 1/2 Tbsp sesame oil, and 1 tsp sugar, then mix well.
6. 6
   Thinly slice 5 green onions, keeping the white and green parts separate.
7. 7
   Heat 1 Tbsp of oil in a pot over medium-high heat, then add the bacon and cook for 5-6 minutes until golden brown.
8. 8
   Add the seasoned kimchi and white parts of the green onions, then sauté for 3-4 minutes until the kimchi is wilted down.
9. 9
   Add the drained rice and stir for about 1 minute to help the grains absorb the flavors.
10. 10
    Pour in the prepared seasoned water and keep stirring until it boils, scraping up the flavorful bits from the bottom of the pot.
11. 11
    Once boiling, reduce the heat to low, cover with a lid, and steam for about 15 minutes.
12. 12
    Remove from the heat and let it steam for another 10 minutes without opening the lid.
13. 13
    Open the lid, sprinkle the green parts of the onions on top, and finish with a pat of butter or a drizzle of sesame oil.