Name: Kimichi Bacon Fried Rice with Beef Cheeks
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT4H50M0.000S
Yield: 4 servings
Ingredients: 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; 5 ounces gochujang sauce; 2 ounces soy sauce; 1 ounce fresh ginger; 1 ounce mirin; 1 ounce sesame oil; 1 clove garlic; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Eight Noodle Shop, Napa, CA