Kimchi Fried Rice with Korean BBQ Beef

If anyone's not familiar with kimchi, it's a popular Korean condiment made of cabbage and chili paste, which is then fermented for anywhere from a few days to a year! I'm not actually a huge fan of kimchi...I think it's an acquired taste that I'm still in the process of acquiring. lol But it tastes great in this fried rice, I think because the flavors are more mild when cooked. I'm also not a fan of runny yoke, but I have to say the egg really is key for this dish.

Ingredients for the BBQ beef:


1 lb thinly sliced beef strips
a couple tbsp meat tenderizer
1 tsp ginger-garlic paste
4 tbsp soy sauce
4 tbsp brown sugar
1 tbsp honey
1 tsp sambal/chinese chili sauce
a dash of sesame oil
1/2 tsp sesame seeds
salt and pepper to taste

Mix together the meat and the marinade and let sit in fridge for at least a half hour. Heat a couple tbsp of oil in a wok over high heat. Throw in the meat and cook until the water evaporates and the beef is nicely seared.  You can reserve the marinade and reduce it for a sauce.


For the rice:
2 cups cold cooked white rice
1 onion, chopped
1/2 to 1 cup kimchi (depending on how kimchi-ish you like it), chopped
~4 tbsp soy sauce
sliced green scallions
sunny-side up eggs

Heat some oil in a wok over high heat, throw in the onions and saute for a few minutes until tender. Add the kimchi and soy sauce and saute for another minute. Add the rice and stir well, frying for a couple minutes. Plate, and top with a sunny side up egg. Garnish with scallions.