Kimchi Fried Rice
This Kimchi Fried Rice is a simple recipe that requires only a few ingredients. Despite its simplicity, the dish offers a delightful balance of sour and sweet flavors and is a staple in the daily lives of many Koreans.
INGREDIENTS
- 2 sterile eggs
- 80g Korean kimchi
- 250g leftover rice
DIRECTIONS
Prepare all ingredients, marinating the minced beef in advance.
Tip:
Marinate the minced beef with a small amount of sesame oil and soy sauce, mixing evenly. I've chosen sterile eggs that are safe for direct consumption, but regular eggs can also be used if needed.
In a bowl, add 250g of leftover rice and crack in one sterile egg.
Drizzle with 1 tablespoon of sesame oil and mix well. Set aside.
Combine 50g Korean kimchi juice, 1 tablespoon Korean chili paste (Gochujang), and 1 tablespoon soy sauce in a bowl, mix well, and set aside.
Heat oil in a pan, sauté the marinated minced beef until fragrant. Add chopped kimchi and stir-fry until the kimchi changes color and the beef is flavored.
Pour in the prepared sauce mixture from step 4, stir-fry over high heat until well combined.
Next, add the mixed leftover rice into the pan. Stir-fry over high heat until the rice is evenly coated and colored. Then, transfer to a serving plate.
Fry one sterile egg until it is 80% cooked.
Tip:
If you prefer fully cooked or 70% cooked fried eggs, adjust the frying time according to your preference. No special requirements needed.
Place the fried sterile egg on top of the kimchi fried rice, sprinkle with chopped green onions, and it's ready to serve.