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Kimchi Beef Fried Rice (Kimchi Bokumbap)

Kimchi Beef Fried Rice (Kimchi Bokumbap)

Featured Spices
3 cups short grain sticky rice
1 cup kimchi, drained and chopped
½ onion, chopped
2 scallions, chopped
½ pound beef, thinly sliced (you can substitute bacon, pork, ham or tofu)
2 eggs, fried (or one per person)
1 tablespoon soy sauce
½ tablespoon sesame oil
2 tablespoons gochujang (Korean chili pepper paste)
1 teaspoon sesame seeds
salt and pepper to taste
vegetable oil

Marinade
1 tablespoon soy sauce
1 tablespoon Japanese rice wine
1 tablespoon potato starch (or cornstarch)

Kimchi fried rice is a delicious alternative to traditional fried rice and is a well loved, favorite snack, side dish or light meal among Korean families. This recipe is quick and easy to make, and it’s addictively tasty.

Making kimchi fried rice is a popular way to use up two common leftovers in Korean households: short grain sticky rice and kimchi. In fact, making use of kimchi that’s a bit past its prime makes this dish even better. If you’ve been making your own Kimchi at home, you know it’s a breeze!

Getting started

Cook short grain sticky rice according to directions on the package (or follow instructions from our Sticky Rice recipe.) Allow to sit covered overnight in the refrigerator or use the evaporation process described in our Japanese Fried Rice recipe.

Into a medium bowl, combine the following:
soy sauce (1 tablespoon)
rice wine
starch (potato or corn)

Whisk to blend and then soak the beef strips in your mixture. Set aside and allow to marinate for 10 minutes.

Chop the onion, scallions and kimchi.

Heat 1 tablespoon oil over medium-high in a large wok or skillet. Cook the beef strips until browned on both sides. Set beef aside on a plate.

Turn the skillet down to medium and heat another 1 tablespoon oil, then add the following ingredients:
onion
kimchi
scallions
soy sauce
gonchujang

Stir fry the vegetables for about 5 – 6 minutes, until the kimchi and onions become soft. Add the rice and stir to mix with vegetables.

Stir in the sesame oil and sesame seeds. Remove from heat while frying the eggs.

Cover the bottom of a medium skillet with oil and heat over medium-high. Crack one egg into the skillet and shake the pan gently to set edges of the first egg. Then add the second egg and shake the pan to keep egg whites separated. Keep cooking until the edges of the egg whites begin to turn golden brown.

Tilt the pan so the oil runs to one side. Use a soup spoon to scoop the oil and drizzle it over any transparent part of the egg (whites only). Continue cooking for about 1 minute more. Remove from heat.

Transfer the kimchi fried rice to a serving plate and top with fried egg. Salt and pepper to taste. Enjoy!

Note: make this dish gluten-free by using Tamari or other gluten-free soy sauce.

Summary
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Recipe Name
Kimchi Beef Fried Rice (Kimchi Bokumbap)
Author Name
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