Name: Crispy Skillet Rice with Gochujang, Ground Beef and Kimchi
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 scallions, green parts only, thinly sliced on the bias; 1/4 cup gochujang (Korean red chile paste); 1/4 cup low-sodium soy sauce; 2 tablespoons toasted sesame oil; 1 clove garlic, finely grated; 4 ounces ground beef; 2 large carrots, grated on the large holes of a box grater; 1 cup kimchi, coarsely chopped; 4 ounces shiitake mushrooms, stemmed and cut into strips; 1/4 cup vegetable oil; 4 cups cooked long-grain rice; 1 large egg; Toasted sesame seeds, for serving

Directions

Watch how to make this recipe.

Position an oven rack in the bottom of the oven and preheat to 500 degrees F.
Cover the scallions with ice water and chill until ready to serve (the ice water will make them curl).
Whisk together the gochujang, soy sauce, sesame oil and garlic in a small bowl until smooth. Mix 3 tablespoons of the gochujang mixture with the ground beef in a small bowl until combined.
Toss 1 tablespoon of the gochujang mixture with the carrots, kimchi and shiitake in a medium bowl until completely coated.
Pour the oil in a 10-inch cast-iron skillet and swirl to coat. Add the rice and press down to flatten and cover the entire surface of the skillet. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1/2-inch of the edge exposed. Spread the carrot mixture evenly over the sauce and top with tablespoon-size portions of the beef mixture.
Heat the skillet over high heat until the sides start to dry out and you see the oil sizzling around the sides, about 6 minutes. Transfer to the oven and bake until the meat starts to brown, about 8 minutes. Remove from the oven, crack the egg in the center and return to the oven to continue baking until the egg is set, 5 to 6 minutes more. Let cool for 10 minutes.
Remove the scallions from the water, pat dry and sprinkle on top of the meat and egg. Top with the remaining gochujang sauce and some sesame seeds. Cut into slices to serve.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.