Kimchi Fried Rice (Kimchi Bokkeum Bap)
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1201
- Total Fat
- 44
- Saturated Fat
- 8
- Carbohydrates
- 163
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 34
- Cholesterol
- 217
- Sodium
- 1423
- Total: 30 min
- Active: 30 min
Ingredients
2 cups day-old, cooked white rice; or use any leftover white rice
3 tablespoons grapeseed or canola oil, divided
1 bunch Chinese chives
1 medium onion
4 ounces beef fillet, sirloin or wagyu
1 wedge napa cabbage kimchi; or use store-bought
1 large egg, plus 1 additional egg, optional
kosher salt
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 scallion, green and white parts, thinly sliced into rounds
Directions
- Rice: You will need day-old, cooked white rice (freshly made rice has too much moisture and will stick to the pan). Start by spreading freshly cooked rice on a tray to let it cool and dry out, 15 minutes. Divide cooked, cooled, and dried rice into 1-cup portions; store individually in zip-top plastic bags and freeze until ready to use. When you're ready to cook, place 2 cups frozen rice in a bowl; put on rubber gloves, and pour 1 tablespoon oil onto your gloved hands. Then crumble the rice in the bowl so the kernels separate and absorb the oil. Set aside.
- Ingredient prep: Dice Chinese chives; place in a bowl and set aside. Peel and trim onion, then finely dice so the pieces are the size of a rice kernel; place in a bowl and set aside. Dice beef into small cubes; place in a bowl and set aside. Place kimchi on a flat surface. Cut away and discard the core and separate the layers; then spread out the kimchi and dice. (Kimchi dice should be larger than other ingredients.) Place in a bowl and set aside.
- Fried rice: Preheat a wok over high heat until it starts to smoke, 7–10 minutes. While the wok is heating, preheat a small cast-iron skillet to cook the eggs, 1-2 minutes. When the skillet is smoking, add ½ tablespoon oil. Crack egg into skillet, season with a pinch of salt, and take skillet off the heat to finish cooking, 2 minutes. (Optional: If you want an egg for each serving, repeat with second egg and more oil.)
- When the wok is smoking, add 1 tablespoon oil and the beef. Season with a pinch of salt. Do not toss or stir, so the beef can sear on one side, 30 seconds. Add 1 cup of the onions and 1 cup of the kimchi; toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok; season the rice with salt, and allow to rest, 30 seconds. Flip kimchi mixture on top of the rice and let the rice cook for 1 minute; then add about half of the chives. After about 30 seconds, a light crust will form on the bottom of the rice (similar to socarrat in paella); when it does, vigorously toss and mix the fried rice, moving the wok around and breaking up rice clumps with your spatula, 30 seconds.
- Move the fried rice to one side and tilt the wok; add the soy sauce by letting it trickle down the side of the wok and pool at the bottom. Allow it to reduce by ⅔; then mix everything together until thoroughly combined. Add sesame oil, most of the sesame seeds, and half the scallions; toss and mix until combined.
- Remove wok from heat and transfer fried rice to a serving bowl. Top with fried egg, garnish with additional scallions and sesame seeds, and serve immediately.