Corned Beef Kimchi Fried Rice
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"There's nothing quite as deeply and profoundly flavorful as caramelizing fermented foods, which is why you've got to try this kimchi fried rice and top it with 2 poached or fried eggs; the runny yolk will mix into and moisten the rice, taking this to a whole other level. The poached egg also paired quite nicely with my 'landweed' garnish, some fresh nasturtium from my garden, as it does with the much more traditional shredded seaweed."
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Ingredients35 m servings 603 cals
Original recipe yields 2 servings (2 large bowls)
- Drain kimchi over a pot, reserving the juice. Watch Now
- Meanwhile, coat a pan with olive oil and add corned beef. Watch Now
- Chop kimchi into small chunks; add to the pan. Place pan over medium-high heat. Cook and stir until mixture is browned to your liking, 4 to 7 minutes. Add rice, kimchi juice, water, and gochujang. Watch Now
- Mix rice mixture together and spread evenly over the pan; cook for 3 to 4 minutes. Mix and pat rice down again. Continue cooking, mixing and pressing rice every 3 to 4 minutes, until evenly browned and crusty, 12 to 15 minutes total. Watch Now
- Mix green onion, sesame seeds, and sesame oil into the fried rice. Taste and season with soy sauce. Stir again. Transfer fried rice to serving bowls. Watch Now
- Chef's Notes:
- I highly recommend you use a nonstick skillet for working with the rice.
- Corned beef is optional, but if you do have some leftover from your St. Patrick's Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.
- Get Chef John's recipe for Corned Beef.
Per Serving: 603 calories; 24.7 g fat; 81.8 g carbohydrates; 12.8 g protein; 21 mg cholesterol; 1038 mg sodium. Full nutrition