Beef and Kimchi Fried Rice
Savory ground beef, tangy kimchi, and crispy fried rice make this bold, flavor-packed weeknight dinner a fast and deeply satisfying one-pan meal.
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Ingredients
- 3 cups cooked day-old white rice cold, broken up
- 1 cup kimchi roughly chopped (plus 3 tbsp kimchi juice)
- ½ lb ground beef or thinly sliced beef sirloin
- 1 tbsp sesame oil
- 2 tbsp neutral oil vegetable or avocado
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
- 3 green onions sliced (whites and greens separated)
- 2 tbsp soy sauce
- 1 tbsp gochujang Korean red pepper paste
- 1 tsp rice vinegar
- ½ tsp sugar
- Salt and black pepper to taste
- Sesame seeds for garnish
Instructions
- Prep everything first. Fried rice moves fast, so have all your ingredients chopped, measured, and ready to go before you turn on the stove.
- Cook the beef. Heat 1 tbsp neutral oil in a large wok or skillet over high heat. Add the beef, season with salt and pepper, and cook until browned and cooked through, breaking it up as it cooks, about 4–5 minutes. Remove and set aside.
- Sauté the aromatics. In the same pan, add remaining neutral oil. Toss in the green onion whites, garlic, and ginger. Stir-fry for about 60 seconds until fragrant.
- Fry the kimchi. Add the chopped kimchi and cook for 2–3 minutes, letting it caramelize slightly on the edges.
- Add the rice. Break up any clumps and spread the rice in the pan. Press it down and let it sit undisturbed for 1–2 minutes to get a little crispy on the bottom. Then stir and repeat once more.
- Season it up. Add the soy sauce, gochujang, kimchi juice, rice vinegar, and sugar. Stir everything together until fully combined and the rice is evenly coated.
- Return the beef. Fold the cooked beef back in and drizzle with sesame oil. Toss to combine.
- Serve. Plate into bowls and top with green onion greens and a sprinkle of sesame seeds. Dig in!
Servings: 4