Kimchi Fried Rice (Kimchi Bokkeumbap) with Beef and a Fried Egg

Quick, easy, and cheap, kimchi fried rice is one of the simplest Korean home-cooked meals. Known as kimchi bokkeumbap, it uses the two things always found in a Korean kitchen: rice and kimchi. It is humble food, eaten mostly at home, though you will spot it on the menu at casual Korean restaurants too.

Napa cabbage kimchi is the best choice here, and slightly older, sourer kimchi is actually better than fresh; that extra tang is what gives the dish its character. Kimchi is packed with vitamins and minerals, making this a surprisingly healthy bowl.

Ingredients

• 1 1/2 tablespoons unsalted butter or oil, divided
• 1 cup kimchi (preferably napa cabbage kimchi), drained and chopped
• 1/2 sweet onion, chopped
• 3 large cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon soy sauce
• 115 g (4 oz) thinly sliced beef, such as sirloin
• 3 cups cooked rice, cold
• Kosher salt, to taste
• 4 large eggs, fried
• 1 scallion, chopped

Instructions

1. Gather all the ingredients.
2. Heat 1 tablespoon of butter or oil in a large skillet over medium heat. Add the kimchi and onion and sauté for a few minutes until the onion softens.
3. When the vegetables start to turn translucent, add the garlic and soy sauce and sauté for 2 to 3 minutes more.
4. Add the beef and continue to stir-fry until the meat is cooked through.
5. Add the cold rice and the remaining butter or oil, and stir-fry until everything is heated through and well combined.
6. Season with salt, divide among bowls, and top each with a fried egg and chopped scallion. Enjoy.

Tips

• Any rice works, but short- or medium-grain Korean or Japanese rice gives the dish its pleasantly chewy texture.
• Use a nonstick pan so nothing sticks; because the kimchi is cooked first, the rice can otherwise catch on the bottom.
• Eating raw or lightly cooked eggs carries a small risk of foodborne illness; cook the yolks fully if you prefer.

Variations

• Swap the beef for pork, ham, bacon, Canadian bacon, or even Spam. If using American bacon, render it first in a dry pan and skip the butter when you add the garlic and soy sauce.
• Chicken or small shrimp also work well once you have the basic recipe down.
• For a vegetarian version, use cubed tofu in place of the meat.
• Like it spicier? Add Korean chili flakes (gochugaru) or Korean chili paste (gochujang).
• For more kimchi flavor, splash in a little kimchi juice with the rice.
• Top with shredded roasted seaweed and toasted sesame seeds.
• Finish with a drizzle of toasted sesame oil instead of the last bit of butter.
• Marinate the beef briefly in a little soy sauce, sugar, and sesame oil before cooking.
• Once the rice is hot, let it sit undisturbed for a few minutes so it forms crispy, toasted bits on the bottom; just check that it is not burning.

Nutrition

Calories: 418 per serving | Fat: 19 g | Carbs: 43 g | Protein: 18 g (estimates calculated from an ingredient database)