Savory Beef Kimchi Fried Rice Recipe
Savory Beef Kimchi Fried Rice Recipe
Rich & Flavorful Beef Kimchi Fried Rice: The Ultimate Recipe
Enjoy a nutritious and incredibly savory, yet mild, beef kimchi fried rice made right at home. This recipe is so delicious, you’ll finish a whole bowl in no time!
Main Ingredients- Beef (ground or thinly sliced bulgogi cut) 100g
- Well-fermented Kimchi 100g
- Firm Tofu 120g
- Cabbage 60g
- Warm Cooked Rice 2 bowls
- Roasted Seaweed (shredded or crumbled) for garnish
Seasoning & Others- Granulated Sugar or Sugar 1 Tbsp
- Plum Extract (or corn syrup) 1 Tbsp
- Minced Garlic 1 Tbsp
- Soy Sauce 2 Tbsp
- Sesame Oil 1.5 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Granulated Sugar or Sugar 1 Tbsp
- Plum Extract (or corn syrup) 1 Tbsp
- Minced Garlic 1 Tbsp
- Soy Sauce 2 Tbsp
- Sesame Oil 1.5 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
First, finely chop the beef into small pieces (about 1cm or less). If using ground beef, you can use it directly. Finely chop the kimchi and cabbage into similar small pieces (about 1cm). Lightly squeeze out some juice from the kimchi to prevent the fried rice from becoming too mushy. Prepare all your ingredients before you start cooking.
Step 2
Heat a pan over medium heat and add a little cooking oil. Add the prepared beef, chopped kimchi, and tofu to the pan and stir-fry them together. Don’t worry about the tofu size, as it will be mashed later. Break up the beef with chopsticks or a spatula as it cooks to prevent clumping.
Step 3
Once the beef is partially cooked, add 1 Tbsp of plum extract and 1 Tbsp of minced garlic to the beef side of the pan, and stir-fry to remove any raw garlic smell. Simultaneously, add 1 Tbsp of granulated sugar (or regular sugar) to the kimchi side to balance its sourness. Use a spatula or masher to break down the tofu as you stir-fry; this helps it absorb flavors better and improves texture.
Step 4
Continue to stir-fry all the ingredients together for another 2-3 minutes, allowing them to meld. Pour the 2 Tbsp of soy sauce along the edge of the pan. Let it bubble slightly and release its aroma, then mix it thoroughly with the other ingredients. This technique enhances the savory depth of the soy sauce.
Step 5
Now, add the 2 bowls of warm cooked rice and the chopped cabbage. Use a spatula to break up any clumps of rice and mix everything evenly. Ensure the soy sauce mixture is distributed throughout the rice grains. Continue stir-frying until the cabbage is tender and the rice becomes fluffy and slightly toasted.
Step 6
Once the rice and all ingredients are well-fried and glossy, turn off the heat. Drizzle in 1.5 Tbsp of sesame oil generously and sprinkle 1 Tbsp of toasted sesame seeds over the top. Gently mix everything to coat with the aromatic sesame oil and seeds. Be careful not to overcook at this stage, as it can make the rice mushy.
Step 7
Spoon the finished kimchi fried rice into a bowl, pressing down gently. Invert the bowl onto a serving plate to create a nice shape. Garnish with the shredded or crumbled roasted seaweed. Serve immediately while hot for the best flavor experience!
