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Kimchi Fried Rice with Beef


Kimchi Fried Rice with Beef Recipe

For a streamlined version, we tossed thinly sliced flank steak in a little oyster sauce before cooking; this kept it moist and gave it a deep, savory flavor. Instead of chopping and cooking a pile of vegetables, we reached for a jar of spicy cabbage kimchi, which includes cabbage and scallions, plus aromatics like garlic and ground chiles. Using precooked rice helped us further simplify our recipe. Rather than keeping the elements separate and layered, we tossed it all together like fried rice so the flavors could meld. Stirring in a few spoonfuls of the kimchi liquid reinforced the spicy, piquant notes of the kimchi, and topping each bowl with a fried egg lent richness and made this loose interpretation of a Korean favorite feel complete. Kimchi can be found in spicy or mild varieties, but we prefer the medium-spicy or spicy variety in this dish. See page 102 for more information on slicing beef for stir-fries.

Kimchi Fried Rice with Beef Recipe – Process

Adjust oven rack to middle position and heat oven to 200 degrees. Trim steak. Cut lengthwise, with grain, into 2-inch-wide strips, then slice crosswise against grain into ½-inch-thick slices. Toss beef with 2 tablespoons oyster sauce.

Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl and cover. Repeat with 1 teaspoon oil and remaining beef; transfer to bowl.

Thoroughly drain kimchi. Add kimchi and 2 tablespoons kim­chi liquid to now-empty skillet and cook over medium heat until warmed through, about 2 minutes. Stir in rice, remaining 6 tablespoons oyster sauce, and remaining 2 tablespoons kimchi liquid. Continue to cook, stirring constantly, until mixture is hot, about 3 minutes. Stir in beef and any accumulated juices and let heat through, about 1 minute. Divide rice mixture evenly among 4 oven-safe bowls and keep warn1 in oven.

Crack eggs into 2 small bowls (2 eggs in each). Wipe out the empty skillet with paper towels, add remaining 1 tablespoon oil, and heat over low heat until shimmering. Gently add eggs to skil­let and season with salt and pepper. Cover and cook until whites are set, 2 to 3 minutes. Remove bowls from oven, top each with fried egg, and serve.

Kimchi Fried Rice with Beef Recipe – Kimchi

Kimchi is a pickled vegetable condi­ment found at nearly every meal in Korea and used in many Korean stews and fried rice dishes. There are more than 100 different varieties of kimchi, but the most popular variety consists primarily of napa cabbage, scallions, garlic, and ground chiles in brine; carrots, radishes, and peppers are sometimes included as well. It
is packed in jars, where it is allowed to ferment and build its spicy and pungent flavor. Because it includes a handful of vegetables and aromatics, using kimchi in our fried rice helped us cut down on prep time. And rather than drain away the piquant brine, same some and add it to the dish for even more flavor.

Kimchi Fried Rice with Beef Recipe – Ingredients

1 (l-pound) flank steak
½ cup oyster sauce
s teaspoons toasted sesame oil
2 cups medium-spicy or spicy cabbage kimchi,
plus ¼ cup kimchi liquid
5 cups cooked rice
4 large eggs

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