Description
Ingredients
Units
Scale
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
- 1/4 tsp black pepper
- 4 cups cooked cold jasmine rice
- 2 green onions, chopped
- 1 1/2 tsp sesame seeds
Instructions
- 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!
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- Cook Time: 17 mins
