Kimchi Fried Rice and Bulgogi Beef Skewers Korean Breakfast Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 ½ cups cooked white rice, chilled
• 2 cups kimchi, homemade or store
• bought
• 3 tbsp gochujang (Korean red pepper paste)
• 1 tsp sesame oil
• 4 oz beef sirloin, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp mirin (sweet rice wine)
• 8 wooden skewers, pre
• soaked in water for 30 minutes
• Green onions, chopped, for garnish
• Sesame seeds, for garnish

Instructions

1. Prepare the kimchi fried rice: In a large pan over medium heat, add sesame oil and cook onion until translucent. Add garlic and cook for another minute. Stir in the cooked white rice, gochujang, and kimchi. Continue to cook while stirring for 5 minutes or until heated through. Remove from heat and set aside.
2. Marinate the beef: In a small bowl, combine soy sauce, sugar, mirin, and a pinch of black pepper. Add the thinly sliced sirloin and marinate for 10 minutes.
3. Thread the beef onto wooden skewers, ensuring even distribution. Preheat a grill or stovetop grill pan to medium high heat. Grill the beef skewers for 2 3 minutes per side, or until cooked to your desired level of doneness.
4. To serve, divide the kimchi fried rice between two plates and top with bulgogi beef skewers. Garnish with chopped green onions and sesame seeds.

Chef’s Insight

The key to perfect bulgogi is marinating the beef just long enough to absorb the flavors but not too long, or it will become mushy.

Notes

Be sure to let the marinated beef sit for at least 10 minutes before grilling to allow the flavors to penetrate.