Korean BBQ Beef Breakfast Bowl with Kimchi Fried Rice

Allergens

Soy (in soy sauce), Eggs

Ingredients

• 8 oz thinly sliced beef sirloin or flank steak 1 cup uncooked white rice 1/2 cup kimchi, chopped 1 tbsp vegetable oil 4 large eggs 3 green onions, thinly sliced Sesame seeds for garnish (optional) Marinade: 2 cloves garlic, minced 1/4 cup soy sauce 2 tbsp brown sugar 1 tbsp toasted sesame oil 1 tsp ground black pepper 1/2 tsp ginger, grated

Instructions

1. In a large bowl, combine beef with marinade ingredients and mix well. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Cook white rice according to package instructions and set aside.
3. In a large skillet, heat vegetable oil over medium high heat. Add chopped kimchi and cook until heated through, about 3 4 minutes. Stir in cooked white rice and green onions cook for an additional 1 2 minutes until heated through.
4. In a separate non stick skillet or frying pan, fry eggs to desired doneness.
5. To serve, divide kimchi fried rice among four bowls, top with marinated beef, and place a fried egg on top of each serving. Garnish with sesame seeds if desired.

Chef’s Insight

The key to this recipe is allowing the beef to marinate long enough to absorb the flavors fully. Don't rush the process!

Notes

For an extra touch, serve with a side of pickled radishes or kimchi for added flavor and crunch.