Could there exist a more delectable harmony than when korean kimchi unites with beef fried rice, resulting in a tantalizing meal?
Our local market has been utterly transformed since our arrival, evolving into a bustling hub. The expansion has brought in separate, more extensive areas for butchers and fishmongers, while also accommodating a greater variety of vegetable merchants to sustain competitive pricing. Fresh on the scene are stalls vending homemade dumplings, assorted pickles, an array of slow-cooked meats, and the fresh, flaky delight known as shaobing (烧饼).
Since Korean immigrants represent one of the 55 ethnic minorities recognized in China, with a substantial community based in Beijing, it’s not uncommon to come across kimchi vendors. The sight of this fermented Korean staple sparked the inspiration for a beef and kimchi fried rice dish – a hearty helping of brown rice generously topped with juicy beef, tangy kimchi, and finished off with a perfectly runny egg. You can switch out brown rice for white rice if you prefer!
Beef and Kimchi Fried Rice: Ingredient List
For the Beef and its Marinade:
- 1 cup of thinly sliced beef
- 1 1/2 teaspoons of cornstarch
- ½ teaspoon of sesame oil
- 1 teaspoon of soy sauce
- ¼ teaspoon of sugar
- 1 teaspoon of Shaoxing wine
For the Exciting Fried Rice Adventure:
- 4 eggs
- 3 tablespoons of oil, split
- 1 medium onion, finely diced
- 1 red bell pepper, chopped (if you enjoy a bit of spice, a long hot pepper will do the trick)
- 1 1/2 cups of roughly chopped kimchi
- 4 cups of cooked white rice (or brown rice if preferred)
- Salt, to taste
- ½ teaspoon of sesame oil
- ½ cup of chopped scallions
- Korean chili flakes, to taste (optional)
- Combine your beef and marinade ingredients in a bowl. Allow this mix to rest for at least 15 minutes to imbue the beef with flavor.
- Just before you commence with your rice, pan-fry your eggs sunny-side up. Keep them warm while you’re working on the rice, ensuring the yolks remain runny for that silky texture.
- Over high heat, warm 2 tablespoons of oil in a wok. Once you notice the wok starting to smoke, add the beef and sear it, then set it aside.
- Toss an extra tablespoon of oil into the wok, following with the onion. Cook until it becomes translucent. Add the peppers and let them cook for a minute before introducing the kimchi. Mix everything well, then add the rice, ensuring it’s well incorporated.
- Now, reintroduce the cooked beef to the wok. Adjust the seasoning with salt, then enhance the flavor profile with sesame oil, scallions, and if you’re inclined, a dash of chili flakes for that extra kick. Make sure everything is well combined before serving your fried rice with those delicious eggs.
For a more flavorful result, use fresh ingredients. Fresh beef, fresh kimchi, and freshly cooked rice can significantly elevate your dish. Fresh rice, in particular, can absorb flavors better than leftover or pre-cooked rice.
Remember, this dish is yours to experiment with. If heat isn’t your thing, feel free to omit the chili flakes or replace the kimchi with any other pickled veggies you enjoy. The beauty of this fried rice lies in its adaptability – tailor it to your own taste buds!