Beef Brisket & Kimchi Fried Rice
Beef Brisket & Kimchi Fried Rice
Easy Homemade Beef Brisket & Kimchi Fried Rice Recipe
Whip up a delicious Beef Brisket & Kimchi Fried Rice right in your own kitchen using well-fermented kimchi or kkakdugi (cubed radish kimchi)! The savory richness of beef brisket paired with the delightful crunch and tang of kimchi makes this dish an absolute winner. If you don’t have kkakdugi, don’t worry – chopped kkakdugi or even young radish kimchi works wonderfully! This recipe is so simple and satisfying, you’ll be giving it a thumbs-up for sure.
Ingredients- 200g beef brisket (thinly sliced)
- 1 bowl of finely chopped kkakdugi (or radish kimchi)
- 2 bowls of cooked rice
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- A pinch of toasted sesame seeds
- 1 egg (optional)
Cooking Instructions
Step 1
Finely chop the kkakdugi (or radish kimchi) into bite-sized pieces. Gently pat the beef brisket with paper towels to remove any excess moisture.
Step 2
Heat a non-stick pan over medium heat without adding any oil. Add the beef brisket and cook until it turns golden brown. Once cooked, use scissors or a knife to cut the brisket into smaller pieces. Tip: To avoid scratching your pan, it’s best to use tongs to lift and cut the brisket, or transfer it to a separate plate for cutting.
Step 3
Add the chopped kkakdugi (or radish kimchi) to the pan with the brisket. Stir-fry together until the kimchi softens and the ingredients are well combined.
Step 4
Once the kimchi and brisket are nicely sautéed, stir in 1 Tbsp of oyster sauce and 1.5 Tbsp of gochujang. Mix well to ensure the sauces are evenly distributed throughout the ingredients. Feel free to add a little more gochujang if you prefer it spicier. Taste and adjust seasoning as needed.
Step 5
Add the cooked rice to the pan. Stir and mix everything together with a spatula, breaking up any clumps of rice, until the rice is well combined with the other ingredients. Your delicious Beef Brisket & Kimchi Fried Rice is now ready! For an extra special touch, top with a perfectly fried sunny-side-up egg. It’s like a bungeoppang (fish-shaped pastry) without the red bean filling – simply incomplete without it!
