Spicy Beef Kimchi Fried Rice — Beef Kimchi Bokkeumbap
Korean kimchi fried rice with diced beef, aged kimchi, and scallion tossed in a gochujang-butter glaze, topped with a runny fried egg and toasted seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 400g beef sirloin. Finely chop 300g aged kimchi; reserve 60ml juice. Finely grate 4 garlic cloves. Thinly slice 2 scallions. Cut 2 sheets roasted seaweed into thin strips. Mix gochujang, soy sauce, and brown sugar in a small bowl.
Sear
Heat 1 tbsp neutral oil in a large skillet over high heat. Add diced beef in a single layer with salt and pepper, stir-fry 2 minutes until deeply browned, working in two batches if needed to avoid crowding. Transfer to a plate.
Saute
Add butter and remaining 1 tbsp neutral oil to the pan over medium-high heat. Add chopped kimchi and grated garlic, stir-fry 2 to 3 minutes until softened and deep red. Stir in gochujang mixture, fry 30 seconds until paste blooms and clings.
Glaze
Return beef to the pan. Add cooked rice and 60ml kimchi juice, toss 2 to 3 minutes over medium-high until every grain is glazed and lightly toasted. Push rice to the sides, crack both eggs into the center of the pan, fry 90 seconds until whites set and yolks stay runny.
Plate
Divide rice and eggs between two wide bowls. Drizzle each with 1 tsp sesame oil. Scatter scallion, seaweed strips, and sesame seeds over the top. Serve immediately.
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