Korean Kimchi Fried Rice

Ingredients

• 2 cups cooked and cooled rice (preferably day-old rice)
• 1/2 cup kimchi, chopped (with some juice)
• Lee Kum Kee Soy Sauce
• 1 lb Angus beef, thinly sliced
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tbsp gochujang (Korean red chili paste)
• 1 tsp sugar (optional, to balance flavors)
• Salt and pepper, to taste
• 1-2 green onions, sliced (for garnish)
• 1 tbsp sesame oil
• 1 tsp paprika

Method

1. Prepare the Beef Marinade:In a bowl, mix together Lee Kum Kee soy sauce, garlic, brown sugar, and black pepper.
2. Add the thinly sliced Angus beef to the marinade, tossing it well to coat. Let it marinate for about 10-15 minutes while you prepare the other ingredients
3. Cook the Beef: Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat.
4. Add the marinated beef and stir-fry for about 2-3 minutes until the beef is browned and cooked through. Remove the beef from the pan and set it aside.
5. Make the Fried Rice:In the same pan, add 1 tbsp sesame oil and 1 tbsp vegetable oil over medium-high heat. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
6. Add the chopped kimchi (including some of the juice) and cook for 2-3 minutes, allowing the kimchi to caramelize slightly and become more flavorful.
7. Push the kimchi mixture to one side of the pan and add the day-old rice to the other side. Stir fry the rice and kimchi well together.
8. Stir in the gochujang (Korean chili paste), soy sauce and paprika. Mix well to ensure the rice is evenly coated with the seasonings.
9. Add the cooked Angus beef back into the pan with the fried rice, mixing everything together until well combined. Add salt and pepper to taste.
10. Serve the Kimchi Fried Rice with sliced green onions for garnish.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 500ML