Beef Short Rib Kimchi Fried Rice & Soft Boiled Eggs

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Bring 4 cups of water to a boil in a medium pot, then take it off the heat and let it cool for 1 minute.
2. Lower the cold eggs gently into the hot water, stir once, cover and leave for 16 minutes for large eggs (17 for extra large). Move them to an ice bath when done, then peel.
3. Heat a large skillet over high heat, add the oil and beef, season generously with salt and pepper, and cook 3 to 5 minutes until the edges are golden brown.
4. Add the chopped kimchi, gochugaru, 1 tsp salt, 1 tsp sugar and 1/4 tsp black pepper. Stir and cook 3 to 5 minutes until the kimchi softens, stirring now and then.
5. Lower the heat, add the cold cooked rice and stir until every grain is coated with the kimchi and beef mixture.
6. Crack the peeled soft-boiled eggs on top of the fried rice, or into a serving bowl if serving separately.
7. Top with the chopped green onions and 1 1/2 tsp sesame seeds and serve.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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