“Korean Breakfast Feast: Savory Bulgogi Fried Rice & Kimchi Pancakes”

Allergens

Eggs, Soy

Ingredients

• 2 cups cooked white rice 1 cup thinly sliced beef 1/2 cup kimchi, chopped 1/4 cup green onions, chopped 2 eggs, beaten 2 tbsp soy sauce 1 tbsp sugar 1 tbsp sesame oil 1 tbsp vegetable oil Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked white rice with the sliced beef, kimchi, green onions, soy sauce, sugar, salt, and pepper. Mix well.
2. In a non stick pan over medium heat, cook the rice mixture for 4 5 minutes until heated through and slightly crispy.
3. Push the rice mixture to one side of the pan and add vegetable oil to the other side. Pour in the beaten eggs and scramble them.
4. Once the eggs are cooked, mix them with the rice and serve immediately.

Chef’s Insight

The key to perfect kimchi pancakes is to cook them over medium-high heat until they are crispy and golden brown.

Notes

For a spicier dish, add a dash of gochujang or chili flakes to the bulgogi mixture.