Recipe courtesy of Eight Noodle Shop
Recipe courtesy of Eight Noodle Shop
Episode:
Burgers, Bacon and BBQ
Kimichi Bacon Fried Rice with Beef Cheeks
- Level: Intermediate
- Total: 4 hr 50 min
- Active: 50 min
- Yield: 4 servings
- Level: Intermediate
- Total: 4 hr 50 min
- Active: 50 min
- Yield: 4 servings
Ingredients
Braised Beef Cheeks:
1 pound beef cheeks
Salt and pepper
Olive oil, for cooking
2 ounces beef stock
1 ounce fresh ginger
2 tablespoons soy sauce
1 tablespoon brown sugar
2 carrots
2 cloves garlic
1 celery stalk
1/2 onion
Korean Fried Rice Sauce:
5 ounces gochujang sauce
2 ounces soy sauce
1 ounce fresh ginger
1 ounce mirin
1 ounce sesame oil
1 clove garlic
Fried Rice:
4 ounces sesame oil
32 ounces cooked white rice
8 ounces kimchi
6 ounces cooked bacon
2 ounces minced garlic and ginger mixture
4 ounces pickled mushrooms
4 ounces pickled vegetables
8 ounces shredded red and white cabbage
8 eggs
Diced green onions, for garnish
Directions
- For the braised beef cheeks: Preheat the oven to 350 degrees F.
- Sprinkle beef cheeks with salt and pepper. Pan-sear in olive oil in a large Dutch oven. Add beef stock, ginger, soy sauce, brown sugar, carrots, garlic, celery and onion. Cover with foil and bake 3 to 4 hours.
- For the Korean fried rice sauce: Add gochujang, soy sauce, ginger, mirin, sesame oil and garlic to a saucepan and simmer to reduce. Add a little water if too thick.
- For the fried rice: Heat a large skillet over high heat and add oil. Add rice, kimchi, bacon, garlic/ginger mixture, pickled mushrooms and pickled vegetables. Cook for about 4 minutes. Add 8 ounces Korean fried rice sauce and cabbage mixture and cook, tossing together for 2 to 3 minutes. Turn off and set aside.
- Cook 2 eggs at a time to sunny-side up in a separate small pan. Plate rice and top with cooked eggs and 12 ounces warm beef cheeks. Garnish with diced green onions.
