Corned Beef Kimchi Fried Rice

Name: Corned Beef Kimchi Fried Rice
Total time: 20 min
Yield: 2 Servings
Ingredients: 1 ¼ cups kimchi, or to taste; 2 tablespoons olive oil; 1 ½ cups diced fully cooked corned beef; 🍚 3 cups cold cooked rice; 💧 ¼ cup water; 2 tablespoons gochujang (Korean hot pepper paste); 🧅 ½ cup sliced green onion; 🌾 2 teaspoons toasted sesame seeds; 2 teaspoons sesame oil, or to taste; ¼ teaspoon soy sauce

Cost $10, save $8

Source: Recommended by CookPal

20 Min
2 Servings
$10

Corned Beef Kimchi Fried Rice

Cost $10, save $8

Source: Recommended by CookPal

20 Min
2 Servings
$10

INGREDIENTS

Main
- 1 ¼ cups kimchi, or to taste
- 2 tablespoons olive oil
- 1 ½ cups diced fully cooked corned beef
- 🍚 3 cups cold cooked rice
- 💧 ¼ cup water
- 2 tablespoons gochujang (Korean hot pepper paste)
- 🧅 ½ cup sliced green onion
- 🌾 2 teaspoons toasted sesame seeds
- 2 teaspoons sesame oil, or to taste
- ¼ teaspoon soy sauce

STEPS

Drain kimchi over a pot, reserving the juice.

Coat a pan with olive oil and add corned beef.

Chop kimchi into small chunks; add to the pan. Place pan over medium-high heat. Cook and stir until mixture is browned to your liking, 4 to 7 minutes.

Add rice, kimchi juice, water, and gochujang. Mix rice mixture together and spread evenly over the pan; cook for 3 to 4 minutes.

Mix and pat rice down again. Continue cooking, mixing and pressing rice every 3 to 4 minutes, until evenly browned and crusty, 12 to 15 minutes total.

Mix green onion, sesame seeds, and sesame oil into the fried rice. Taste and season with soy sauce. Stir again.

Transfer fried rice to serving bowls.

NUTRIENTS

Per 1 serving

🔥

603

Calories

13
Protein
82
Carbs
25
Fats

💡 Use cold cooked rice for a better texture and to avoid clumpy fried rice.Adjust the gochujang level to control spice.Optional: Top with a poached or fried egg for additional richness and presentation.Add shredded seaweed or nasturtium for garnish to enhance flavors.