Name: Kimchi Beef Fried Rice with Fried Egg
Cook time: 25 min
Total time: 25 min
Ingredients: 2 cups cooked jasmine rice (preferably day-old and chilled); 1/2 lb ground beef or thinly sliced ribeye; 1 cup napa cabbage kimchi, chopped (keep the juice!); 2 large eggs; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 green onions, sliced (separating whites and greens); 1 tablespoon neutral oil (like vegetable or canola); Toasted sesame seeds and roasted seaweed (gim) for garnish

Ingredients

Scale

2 cups cooked jasmine rice (preferably day-old and chilled)
1/2 lb ground beef or thinly sliced ribeye
1 cup napa cabbage kimchi, chopped (keep the juice!)
2 large eggs
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced (separating whites and greens)
1 tablespoon neutral oil (like vegetable or canola)
Toasted sesame seeds and roasted seaweed (gim) for garnish

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Instructions

In a small bowl, whisk together the gochujang, soy sauce, and sesame oil until smooth. Chop your kimchi into bite-sized pieces and set aside at least two tablespoons of the kimchi juice from the jar. Mince your garlic and grate the ginger so they are ready for the high-heat frying process.
Heat a large wok or non-stick skillet over medium-high heat with half of the neutral oil. Add the ground beef, breaking it apart with a spatula. Cook until browned and slightly crispy. Stir in the garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the chopped kimchi to the pan with the beef. Cook for 2-3 minutes until the kimchi softens and begins to caramelize. Turn the heat up to high and add the chilled rice. Break up any clumps with your spoon. Pour the sauce mixture and the reserved kimchi juice over the rice. Stir-fry vigorously for 3-5 minutes, ensuring every grain of rice is coated and the bottom gets a little crispy.
Push the fried rice to one side of the pan or transfer it to serving bowls. In a separate small skillet, heat the remaining oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny (sunny-side up). Season the eggs with a tiny pinch of salt.
Divide the hot kimchi beef fried rice into two bowls. Top each portion with a fried egg. Sprinkle generously with the green parts of the sliced onions, toasted sesame seeds, and torn pieces of roasted seaweed. Serve immediately while the egg yolk is warm and liquid.

Cook Time: 25 minutes