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Kimchi Bokeumbab (Kimchi Fried Rice)

"This is a great way to use kimchi, simply fried with minced beef and rice. Hint: When you buy already-made kimchi from a Korean market, leave the kimchi at room temperature for 1 day to ferment."
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35 m servings 482 cals
Original recipe yields 4 servings

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  • Prep

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  • Ready In

  1. Heat a wok or large skillet over medium-high heat and add sesame oil; cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Add kimchi; cook and stir for 10 minutes. Add rice; cook and stir until heated through, about 5 minutes.
  2. Move the fried rice to 1 side of wok. Crack eggs into wok and cook until bottoms are set, 2 to 3 minutes. Flip eggs and cook until set, 2 to 3 minutes. Serve 1 egg on top of each fried rice portion.


  • Cook's Note:
  • Substitute butter for the sesame oil, if desired.

Nutrition Facts

Per Serving: 482 calories; 23 g fat; 46.4 g carbohydrates; 20.6 g protein; 234 mg cholesterol; 359 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written except that I only used 3 cups of rice due to personal preference. This was very good but I did feel it lacked a little something so I added some Sriracha and that did the trick....