Korean BBQ Beef with Kimchi Fried Rice
Korean BBQ Beef with Kimchi Fried Rice
Ingredients
For the Korean BBQ Beef (Bulgogi)
- 1 1/2 pounds boneless beef short ribs, thinly sliced against the grain
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 Asian pear, grated (or 2 tablespoons apple juice)
- 1/2 teaspoon black pepper
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
For the Kimchi Fried Rice
- 4 cups cooked white rice, day-old, cold
- 1 1/2 cups kimchi, chopped, plus 2 tablespoons juice
- 4 strips bacon, diced
- 1/2 onion, small, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon gochujang, (Korean chili paste), optional
- 1 teaspoon sesame oil
- 4 fried eggs, for serving
- 2 green onions, sliced, for garnish
For Serving
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the bulgogi marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple juice), and black pepper.
⏱️ 5 min
- 2
Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. (This is passive time).
⏱️ 60 min
- 3
While the beef marinates, prepare the kimchi fried rice ingredients. Dice the bacon, chop the kimchi, dice the onion, and mince the garlic.
⏱️ 10 min
- 4
Cook the bacon for the fried rice: In a large skillet or wok over medium-high heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min
- 5
Sauté aromatics: Add the diced onion to the skillet with the bacon fat and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 6
Add kimchi and rice: Stir in the chopped kimchi and kimchi juice. Cook for 2-3 minutes, then add the cold day-old rice. Break up any clumps of rice and stir well to combine with the kimchi mixture.
⏱️ 5 min
- 7
Season the fried rice: Add soy sauce and gochujang (if using) to the rice. Stir well and continue to cook, stirring occasionally, for 5-7 minutes, allowing the rice to get slightly crispy. Stir in the cooked bacon and a teaspoon of sesame oil.
⏱️ 7 min
- 8
Cook the bulgogi: Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed. Working in batches to avoid overcrowding the pan, add the marinated beef in a single layer. Cook for 2-3 minutes per side, until browned and cooked through. Do not overcook.
⏱️ 10 min
- 9
Fry the eggs: In a separate pan, fry 4 eggs to your desired doneness (sunny-side up or over easy are common for fried rice).
⏱️ 5 min
- 10
Assemble and serve: Divide the kimchi fried rice among 4 plates. Top each serving with a portion of the cooked bulgogi and a fried egg. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Beef with Kimchi Fried Rice
For the Korean BBQ Beef (Bulgogi)
- 1 1/2 pounds boneless beef short ribs, thinly sliced against the grain
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 Asian pear, grated (or 2 tablespoons apple juice)
- 1/2 teaspoon black pepper
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
For the Kimchi Fried Rice
- 4 cups cooked white rice, day-old, cold
- 1 1/2 cups kimchi, chopped, plus 2 tablespoons juice
- 4 strips bacon, diced
- 1/2 onion, small, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon gochujang, (Korean chili paste), optional
- 1 teaspoon sesame oil
- 4 fried eggs, for serving
- 2 green onions, sliced, for garnish
For Serving
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the bulgogi marinade: In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear (or apple juice), and black pepper.
⏱️ 5 min - 2
Add the thinly sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld. (This is passive time).
⏱️ 60 min - 3
While the beef marinates, prepare the kimchi fried rice ingredients. Dice the bacon, chop the kimchi, dice the onion, and mince the garlic.
⏱️ 10 min - 4
Cook the bacon for the fried rice: In a large skillet or wok over medium-high heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min - 5
Sauté aromatics: Add the diced onion to the skillet with the bacon fat and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 6
Add kimchi and rice: Stir in the chopped kimchi and kimchi juice. Cook for 2-3 minutes, then add the cold day-old rice. Break up any clumps of rice and stir well to combine with the kimchi mixture.
⏱️ 5 min - 7
Season the fried rice: Add soy sauce and gochujang (if using) to the rice. Stir well and continue to cook, stirring occasionally, for 5-7 minutes, allowing the rice to get slightly crispy. Stir in the cooked bacon and a teaspoon of sesame oil.
⏱️ 7 min - 8
Cook the bulgogi: Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed. Working in batches to avoid overcrowding the pan, add the marinated beef in a single layer. Cook for 2-3 minutes per side, until browned and cooked through. Do not overcook.
⏱️ 10 min - 9
Fry the eggs: In a separate pan, fry 4 eggs to your desired doneness (sunny-side up or over easy are common for fried rice).
⏱️ 5 min - 10
Assemble and serve: Divide the kimchi fried rice among 4 plates. Top each serving with a portion of the cooked bulgogi and a fried egg. Garnish with sliced green onions and toasted sesame seeds.
⏱️ 5 min