Beef Short Rib Kimchi Fried Rice & Soft Boiled Eggs
Cook time: 
Total time: 
Serves: 4
For the Soft Boiled Eggs
  • 4 cups water
  • 4 Eggs
For the Kimchi Fried Rice
  • 1 Tbsp cooking oil
  • 12 oz beef short ribs, cut into bite size
  • 2 cups kimchi, chopped (I always use scissors to chop kimchi)
  • 2 Tbsp gochugaru, Korean red pepper flakes
  • 1 tsp salt
  • 1 tsp sugar
  • ¼ tsp black pepper
  • 4 cups cooked cold jasmine rice
  • 2 green onions, chopped
  • 1½ tsp sesame seeds
  1. Let’s make soft boiled egg first. Bring 4 cups water to boil in a medium size pot. As soon as it starts boil, remove from heat completely. Let it slightly cool for 1 minute. Quickly, take eggs from refrigerator. Carefully and gently place eggs into hot water. Give a stir to make water temperature even. Cover immediately and let it sit for 16 minutes for large eggs and 17 minutes for extra large eggs. Make sure to use a timer!
  2. Meanwhile, let’s make kimchi fried rice! Heat a large skillet(I love using cast iron skillet, because can serve kimchi fried rice in like family style!) over high heat; add oil and beef. Season beef with generous amount of salt and pepper and cook 3 to 5 minutes or until beef edges are nice golden brown.
  3. Now, add chopped kimchi, gochugaru, salt, sugar and black pepper. Stir and cook for 3 to 5 minutes or until kimchi is soften. Stir occasionally.
  4. Reduce heat to low and stir in rice. Make sure every single grain of rice is coated with kimchi and beef mixture.
  5. By now, eggs are probably done cooking. Remove eggs from hot water and place in a ice bath. This way eggs will stop cooking, other wise it will be over cooked.
  6. Carefully crack eggs and place on top of fried rice. (If you are serving this fried rice separately, then transfer kimchi fried rice in a serving bowl, then crack eggs on top.) Soft boiled eggs should come out easily from shells.
  7. Finally, top kimchi fried rice with chopped green onions and sesame seeds! Enjoy!]
Recipe by Seonkyoung Longest at