Kimchi Beef Hash!
Perfect brunch menu only for you! 😉
Brunch is definitely my FAV meal of the day, week and more. I mean, who doesn’t love brunch? Sweet or/and savory dishes, put an egg on everything and drink healthy smoothie/juice to mimosa! Duh!
If you want more brunch ideas, check out down below!
Are we ready for this mind blowing Kimchi Beef Hash recipe? Let’s get started!
Wash potato well and prick several time with a fork. Place on a microwave safe plate and microwave for 5 to 6 minutes. Half way through cooking process, flip them over.
Peel the potatoes and cut into 1-inch pieces.
Cut a large or 2 small leeks in halves lengthwise wash through each layers really well and chop.
Heat a large skillet over medium high heat, add cooking oil, leek, garlic and generous pinch of salt and pepper. Cook them until leek is soften, about 3 minutes.
Add ground beef and season with generous pinch of salt and pepper. Breaking up meat with wooden spoon until brown, about 5 minutes.
Stir in kimchi, gochugaru and soy sauce. Sauté everything together until kimchi is soften, about 5 minutes.
If you want to make kimchi from scratch at home, check out down below!
Stir in butter and potato.
Using back of wooden spoon or spatula, gently pack into skillet and cook, without stirring for 1 to 2 minutes. Flip hash with a spatula, 1 portion at a time, and lightly repack into skillet. Add additional butter if needed. Repeat flipping process every couple minutes until potatoes are browned, about 5 to 7 minutes.
Reduce heat to low or turn of the heat for a moment, then make 4 shallow wells in hash. Crack 1 egg into each well and season with salt and pepper.
Cover and cook over medium low heat until white are set and yolks are runny, about 3 to 5 minutes.
Sprinkle with chive if you’d like to. Chopped green onions will work great too.
Serve while it’s hot!
Enjoy!
Kimchi Beef Hash
Ingredients
- 1 large or 2 small rustic potato
- 3 tbsp cooking oil
- 1 large or 2 small leek, cut in halves lengthwise wash through each layers really well, chopped
- 4 cloves garlic, chopped
- 6 oz ground beef
- 1 1/2 cup kimchi, chopped
- 1 tbsp gochugaru, Korean red pepper flakes
- 1 tbsp soy sauce
- 3 tbsp unsalted butter
- 4 eggs
- 1 tbsp chopped chive
- salt and pepper to season
Instructions
- Wash potato well and prick several time with a fork. Place on a microwave safe plate and microwave for 5 to 6 minutes. Half way through cooking process, flip them over. Peel potato and cut into 1-inch pieces.
- Heat a large skillet over medium high heat, add cooking oil, leek, garlic and generous pinch of salt and pepper. Cook them until leek is soften, about 3 minutes.
- Add ground beef and season with generous pinch of salt and pepper. Breaking up meat with wooden spoon until brown, about 5 minutes.
- Stir in kimchi, gochugaru and soy sauce. Sauté everything together until kimchi is soften, about 5 minutes.
- Stir in butter and potato. Using back of wooden spoon or spatula, gently pack into skillet and cook, without stirring for 1 to 2 minutes. Flip hash with a spatula, 1 portion at a time, and lightly repack into skillet. Add additional butter if needed. Repeat flipping process every couple minutes until potatoes are browned, about 5 to 7 minutes.
- Reduce heat to low or turn of the heat for a moment, then make 4 shallow wells in hash. Crack 1 egg into each well and season with salt and pepper. Cover and cook over medium low heat until white are set and yolks are runny, about 3 to 5 minutes. Sprinkle with chive and serve while it’s hot! Enjoy!
5 comments
This might be a dumb question but do you only use the white and light green part of the leek? I’ve never cooked with leeks before but I’ve heard that the tail ends are tough
We made this last night and it was delicious! Made it last night and wow, it was so good! We only had one leek and it was pretty small so I added some onion. It was don’t-talk-to-me-I’m-eating so good. I wanted to make it again this morning for breakfast and replace the beef with bacon! Thanks! We watch you every week on youtube and love you guys!
Made this for dinner and it was delicious! What a creative recipe mixing the best breakfast elements with kimchi! Thank you for the post!
This turned out fantastic. Everyone in the family loved it, even the kids. I made a couple changes – prefried the potatoes to brown them and get them partially crispy which added a lot of flavor; and I used our homemade roasted red chili powder in place of the gochugaru. The kimchi really gives it a great flavor. This reminded me a lot of chorizo. Will definitely make again.
Was given kimchi as a Christmas gift, and used it in this recipe. Loved this! Added cilantro and an avocado at the end. Also, substituted onion for leeks, as I did not have leeks from the garden. For some reason I cannot give this 5 stars…but I would if the stars would register!