Bill bought back a bag of amazing Korean Kimchi from our local wet market the other day so what could be better than a beef and kimchi fried rice? This wet market has really gotten a lot bigger and better since we’ve gotten here. They moved the meat vendors and fish mongers to a newly expanded section, increased the number of vegetable sellers to keep prices reasonable, and added new vendors selling freshly-made dumplings, kimchi and other pickles, assorted braised meats, and fresh, flaky shaobing (烧饼). Smog aside, our wet market is definitely a big plus to living in Beijing.
Korean immigrants are actually one of China’s 55 minority groups, and there are also a significant number of Koreans living in Beijing, so it’s not a surprise to see vendors here selling kimchi. Of course, the first thing that came to mind when I saw it was kimchi fried rice (this time with beef, and a luscious runny egg on top). I used brown rice, but feel free to use white rice!
For the beef and marinade:
- 1 cup thinly sliced beef
- 1 1/2 teaspoons cornstarch
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- ¼ teaspoon sugar
- 1 teaspoon shaoxing wine
To cook the beef and kimchi fried rice:
- 4 eggs
- 3 tablespoons oil, divided
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped (you can also use a red long hot pepper if you like heat)
- 1 1/2 cups kimchi, coarsely chopped
- 4 cups cooked brown or white rice
- Salt to taste
- ½ teaspoon sesame oil
- ½ cup chopped scallion
- Korean chili flakes, to taste (optional)
In a bowl, mix together the beef and marinade ingredients and set aside for at least 15 minutes.
Right before you’re ready to make your rice, cook the eggs sunny-side up in a pan, and keep them warm while you’re making the rice. Make sure the yolks stay runny!
Heat 2 tablespoons oil in a wok over high heat. Once the wok starts to smoke, sear the beef and then set it aside on a plate.
Add another tablespoon of oil to the wok and cook the onion until it’s translucent. Add the peppers and cook for another minute…
…and then add the kimchi.
Stir everything together well, and add the rice, stirring constantly.
Add the cooked beef back to the wok, along with salt to taste, sesame oil, scallions and a pinch of chili flakes for extra heat.
Thoroughly mix everything together and serve a runny egg over this beef and kimchi fried rice!
- 1 cup thinly sliced beef
- 1½ teaspoons cornstarch
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- ¼ teaspoon sugar
- 1 teaspoon shaoxing wine
- 4 eggs
- 3 tablespoons oil, divided
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped (you can also use a red long hot pepper if you like heat)
- 1½ cups kimchi, coarsely chopped
- 4 cups cooked brown or white rice
- Salt to taste
- ½ teaspoon sesame oil
- ½ cup chopped scallion
- Korean chili flakes, to taste (optional)
- In a bowl, mix together the beef and marinade ingredients and set aside for at least 15 minutes.
- Right before you’re ready to make your rice, cook the eggs sunny-side up in a pan, and keep them warm while you’re making the rice. Make sure the yolks stay runny!
- Heat 2 tablespoons oil in a wok over high heat. Once the wok starts to smoke, sear the beef and then set it aside on a plate.
- Add another tablespoon of oil to the wok and cook the onion until it’s translucent. Add the peppers and cook for another minute, and then add the kimchi. Stir everything together well, and add the rice, stirring constantly.
- Add the cooked beef back to the wok, along with salt to taste, sesame oil, scallions and a pinch of chili flakes for extra heat. Thoroughly mix everything together and serve with your eggs.
Miz Helen says
I can’t wait to make this awesome dish for my family they are going to love it! Thanks so much for sharing this dish with Full Plate Thursday and come back real soon!
Miz Helen
Francesca says
This takes me back to the year I taught in Seoul! Love any kind of rice-and-egg situation. Yum!
Sarah says
I know, right!? I love ANY runny egg situation in general. Thanks for stopping by Francesca!
Choc Chip Uru says
What a gorgeous breakfast, it looks so flavoursome :D
I love the idea of fried rice as soon as I wake up!
Cheers
Choc Chip Uru
Kaitlin says
Breakfast, lunch, dinner–anytime! Thanks for stopping by, Choc Chip Uru!
Raymund says
I would so love this for breakfast
Kaitlin says
Hi Raymund — In Korea, they do actually eat savory soups, various kinds of kimchi, and rice for breakfast, so go right ahead! It’s authentic :)
Ema @ On the flavor road says
Judy! I love so much your blog! I learn something you every time I read one of your posts! Before reading today’s post I didn’t even know what a kimchi was -I had to google it -_-!.
This rice looks delicious and it is so easy to make! I’ll ask to a Korean friend if she knows where I can buy it in Sydney :)!
Have a lovely day!
Jo says
I am also in Sydney, I have no idea what Kimchi is either…but that dish looks great, if you find a place in Sydney, please feel free to share :-)
Judy says
Hi, Jo, I’ve never been to Sydney, but I did a little Googling for you and found this comment, from a Korean, replying to other Sydney residents looking for Kimchi: “I think the brand my mom buys is ‘ONGKI’ or ‘ONGI’ or something similar. if i recall, it’s about $23 for a 4kg bag at the big Korean store in Strathfield, across from Woolworths. should be similar price elsewhere. (they have smaller bags also)”. This message mentioned the store location. Sounds like ironclad advice! Let us know if you find the place.
cheri says
We love kimchi, love that you mixed it with the rice and toped with an egg, looks delicious!
Kaitlin says
We’re not the innovators on kimchi fried rice, but this recipe is definitely one for regular rotation ;)
Melinda says
Just wondering, would parboiled rice be suitable?
Judy says
Hi, Melinda, parboiled rice would work, but the texture won’t be quite the same. If that’s what you have on hand, though, by all means use it! Happy “Woking”!
The Squishy Monster says
I adore kimchi fried rice! Love y’alls vivid images + assortment of unique dishes, including fusion here!!
Kaitlin says
Kimchi fried rice is one of the most comforting dishes. Usually I make it, but my mom pulled it off wonderfully! Thanks for visiting and for the comment love :)
Jean (Bentodays) says
Looks delicious! Beautiful pictures too, thanks for sharing the recipe!
Kaitlin says
You’re welcome, Jean! And thank you for commenting so I could discover your freaking ADORABLE kids’ bento blog. I love it. That Totoro breakfast plate is too much cuteness to handle. Sarah and I love that movie!
Maggie says
This is one of my favorite breakfast dishes! I often use chicken in it, but the marinated beef sounds so delicious. I have a secret ingredient for this one, I add a slice of (processed) cheese on the bottom of the fried egg and the dish will taste sooooo good.
Kaitlin says
Hi Maggie — chicken is good, and even pork too, but beef gives it that irresistible Chinese-takeout-beef-fried-rice aura! I have heard that the processed cheese over fried rice and even ramen is good. Next time we’ll give it a shot!