CookGo
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Corned Beef Kimchi Fried Rice

Cost $10, save $8

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Main

    • 1 ÂĽ cups kimchi, or to taste
    • 2 tablespoons olive oil
    • 1 ½ cups diced fully cooked corned beef
    • 🍚 3 cups cold cooked rice
    • đź’§ ÂĽ 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
    • ÂĽ teaspoon soy sauce

STEPS

1

Drain kimchi over a pot, reserving the juice.

2

Coat a pan with olive oil and add corned beef.

3

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.

4

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

5

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.

6

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

7

Transfer fried rice to serving bowls.

NUTRIENTS

Per 1 serving

🔥

603

Calories

  • 13g
    Protein
  • 82g
    Carbs
  • 25g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.