Recipe courtesy of Eight Noodle Shop

Kimichi Bacon Fried Rice with Beef Cheeks

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  • Level: Intermediate
  • Total: 4 hr 50 min
  • Active: 50 min
  • Yield: 4 servings
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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 


  1. For the braised beef cheeks: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.