Beef And Kimchi Fried Rice

BEEF AND KIMCHI FRIED RICE

Last week, I got a bag of kimchi from our local market and decided to utilize it in kimchi fried rice.

Since our arrival, this wet market’s size and quality have grown dramatically. The meat merchants and fishmongers were relocated to a newly extended part. The number of vegetable vendors was increased. New vendors were added offering fresh-made dumplings, kimchi, and other pickles, varied braised meats, and fresh, flaky shaobing.

Despite the city’s smog, Beijing’s wet market is a major perk.

It’s hardly surprising to see kimchi merchants in Beijing, given that Koreans make up one of China’s 55 minority groups and occupy a sizable portion of the city.

Kimchi fried rice was the first thing that came to mind when I saw it (this time with beef and a luscious runny egg on top). I used brown rice in this recipe, but you are more than welcome to use white rice!

INGREDIENTS:

BEEF MARINADE:

• 1 cup of thinly sliced beef
• 1 1/2 teaspoon of cornstarch
• 1 teaspoon of shaoxing wine
• 1 teaspoon of soy sauce
• ½ teaspoon of sesame oil
• ¼ teaspoon of sugar

FRIED RICE:

• 4 eggs
• 4 cups cooked white or brown rice
• 3 tablespoons of oil
• 1 finely chopped medium onion
• 1 chopped red bell pepper
• 1 1/2 cups of coarsely chopped kimchi
• ½ teaspoon of sesame oil
• ½ cup of chopped scallion
• Korean chili flakes
• Salt

INSTRUCTIONS:

1. Set aside the steak and marinade ingredients in a bowl for at least 15 minutes to marinate.
2. In a pan, fry the eggs until they’re set but still runny, then keep them warm while you cook the rice. Maintain the roiling-ness of the yolks!
3. In a wok, heat 2 tbsp. oil over high heat. Set the steak aside on a plate after searing it in the hot pan.
4. A tablespoon of oil should be added to the wok, and the onion should be cooked until it is transparent. A minute later, add the kimchi after the peppers have been cooked for another minute. Add the rice gradually, stirring frequently, until the mixture is smooth and well-combined.
5. Add salt to taste, sesame oil, scallions, and a pinch of chili flakes for added heat to the wok with the meat. Serve with fried eggs after thoroughly mixing everything together.