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Korean kimchi rice
Korean kimchi rice
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Spicy Korean rice dish with fried egg, sesame seeds, and crunchy kimchi - an explosion of flavors!
Ingredients:
  • 36.80 gm ricebran oil
  • 1 onion, peeled, halved and thinly sliced lengthways
  • 2 cloves garlic, peeled and finely sliced
  • 100g minced beef
  • 600.00 gm rice, cooked, cold
  • 62.50 ml kimchi (see note)chopped, plus extra to serve
  • 4 green onions, trimmed and finely sliced
  • 42.00 gm light soy sauce
  • 1 tsp sesame oil
  • 18.40 gm rice bran oil, extra
  • 4 eggs
  • Salt and pepper
  • 3.00 gm toasted sesame seeds to serve
Instructions:
  • In a hot wok, swirl the rice bran oil. Add onions and garlic, cooking until translucent, about 1 minute.
  • Cook the minced beef and onion in a hot pan for 2 minutes or until beef is just cooked. Mix in the rice, kimchi, and green onions, cook for 1 minute. Drizzle in soy sauce and sesame oil, and stir for 1–2 minutes until well combined.
  • In a large fry pan over high heat, heat the extra rice bran oil. Crack the eggs into the pan and cook for 2 minutes until crisp and golden on one side. Carefully transfer the eggs to a plate using an egg slide, keeping the yolks intact. Season with salt and pepper. Serve the kimchi rice topped with the eggs and sesame seeds, and a side of extra kimchi.

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