Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make
After too many requests to count, I'm finally posting my recipe for kimchi fried rice, and by "my recipe," I mean everyone's recipe, since give or take a handful of meat, they're all pretty much the same.
Having said that, I'll give a shout out to the lovely and talented, Maanchi, since I checked her channel to make sure I wasn't missing any key elements, as well as learn how to say, "gochujang."
I'm not sure how close I got to the later, but except for the seaweed, I did get all the ingredients right. Of course, the diced corned beef is optional, but if you do have some leftover from your St. Patrick's Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.
The egg is also technically optional, but not for me. The way the runny yolk mixes into, and moistens the rice takes this to a whole other level. The poached egg also paired quite nicely with my "landweed" garnish, as it does with the much more traditional shredded seaweed. But, no matter how you accessorize, I really hope you give this corned beef and kimchi fried rice a try soon. Enjoy!
Ingredients for 2 large portions:
- 1 generous cup chopped drained kimchi
- 2 tablespoons vegetable oil
- 1 1/2 cups diced corned beef or other meat
- 3 generous cooked rice, (I find cold works best for crustification)
- 1/4 cup kimchi juice
- 1/4 cup water
- 2 tablespoons gochujang chili paste
- 1/2 cup sliced green onion
- 2 teaspoons toasted sesame seeds
- 2 teaspoons sesame oil, or to taste
- 2 poached or fried eggs
- shredded seaweed to garnish, optional