Kimchi fried rice, or bokumbop in Korean, is a popular restaurant dish. Many people agree that the best rice for all fried rice dishes is regular rice that has been kept overnight. The overnight rice is dry but not too dry.
Things You'll Need
- 1/2 pound ground beef or beef sirloin, cut into thin strips
- 2 tablespoons soy sauce
- 3 cloves garlic, peeled and crushed
- 2 tablespoons vegetable oil
- 1/2 teaspoon sugar
- 1 medium onion, diced
- 1/2 pound firmly packed, sliced kimchi
- 4 cups cold cooked rice, preferably short-grain rice
- 1 small capsicum, diced (optional)
- 3 scallions, thinly sliced
- 1 green chili, sliced
- 1 tablespoon sesame oil
- Black or white sesame seeds as garnish
Mix the soy sauce and garlic in a bowl. Cut the beef into strips, if using, or brown the ground beef. Put the meat into a resealable bag along with the sauce mixture to marinate in the refrigerator for 30 minutes.
Remove the meat and discard the marinade. Heat a tablespoon of cooking oil in a skillet over high heat. Saute the meat and add the sugar, kimchi and onion. Saute for about two minutes.
Transfer the beef mixture to a plate. Reserve.
Add another tablespoon of oil to the skillet and wait until it is smoking. Put in the cooked rice and stir-fry for 30 seconds. Turn the heat to medium at about the 15 second mark.
Return the beef mixture to the skillet and mix with the rice. Add scallions, capsicum and chili pepper. Cook until the ingredients are thoroughly heated.
Remove from heat and put the kimchi fried rice on a large platter. Drizzle sesame oil and sesame seeds on top to serve.