Prepare the ingredients. Rinse the kimchi leaves to remove excess seasoning and squeeze out the water.

Mix the cooked rice with sesame oil and sesame seeds until evenly combined.

Trim the stems of the kimchi leaves, pat them dry, and place a small portion of rice on each leaf. Roll tightly.

Wrap each kimchi roll with a slice of bacon.

Place the rolls seam-side down in a skillet without oil and cook until the bacon is golden brown.

Rotate the rolls to cook evenly on all sides.

Let the rolls cool slightly, then slice them in half.