Kimchi fried rice is one of the easiest Korean meal you can make at home!
There are so many different style of kimchi fried recipes out there because every family makes it differently.
I do have my everyday quick and easy bacon kimchi fried rice recipe that I shared already!
But today, I’m going to share one of the best kimchi fried rice I had from a restaurant in LA, Beef Kimchi Fried Rice!!
Usually I don’t order beef kimchi fried rice form a restaurant, because they are never better than homemade.
But when I went Republique in LA, it changed my mind!
The kimchi fried rice from Republique looks a bit different than regular kimchi fried rice, because of the eggs. Instead of fried egg, they serve with soft farm eggs. It looks like poached egg but it’s not. This style of egg is a traditional Japanese low temperature egg, Onsen tamago. It’s slow cooked in the water of onsen, the hot spring water in Japan.
Onsen tamago is able to prep ahead, so now days, a lot of restaurant serves this style of egg, instead of poached eggs because it’s a lot easer to prepare and less trouble.
The fried rice is made with jasmine rice, which my favorite choice for fried rice as well.
It was very interesting to see beef short ribs in kimchi fried rice, because in Korea the beef is so expensive, we won’t eat like this.. in a fried rice… lol! But in America, it’s a different story. The flavor was phenomenal, beef and kimchi works amazingly together!
Kimchi fried rice itself is quite strong flavor and seasoning but with the eggs… ah, it’s heavenly!
So many of my YouTube subscribers asked me to recreate this dish, I here it is!!
The key of this dish is the soft boiled egg and please please please, follow exactly as the recipes calls. Otherwise, the chances of fail.. is quite high.
But if you just follow the recipe then nothing to worry about!
Hope you give a try of this LA famous kimchi fried rice at home without going to LA!!
- 4 cups water
- 4 Eggs
- 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
- 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!
- 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.
- 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.
- Reduce heat to low and stir in rice. Make sure every single grain of rice is coated with kimchi and beef mixture.
- 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.
- 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.
- Finally, top kimchi fried rice with chopped green onions and sesame seeds! Enjoy!