- 1 1/4 cups kimchi, or to taste
- 2 tablespoons olive oil
- 1 1/2 cups diced fully cooked corned beef
- 3 cups cold cooked rice
- 1/4 cup water
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1/2 cup sliced green onion
- 2 teaspoons toasted sesame seeds
- 2 teaspoons sesame oil, or to taste
- 1/4 teaspoon soy sauce
- Drain kimchi over a pot, reserving the juice.
- Meanwhile, coat a pan with olive oil and add corned beef.
- Chop kimchi into small chunks; add to the pan. Place pan over medium-high heat. Cook and stir until mixture is browned to your liking, 4 to 7 minutes. Add rice, kimchi juice, water, and gochujang.
- Mix rice mixture together and spread evenly over the pan; cook for 3 to 4 minutes. Mix and pat rice down again. Continue cooking, mixing and pressing rice every 3 to 4 minutes, until evenly browned and crusty, 12 to 15 minutes total.
- Mix green onion, sesame seeds, and sesame oil into the fried rice. Taste and season with soy sauce. Stir again. Transfer fried rice to serving bowls.
07/23/2019
recipepes.com
corned beef kimchi fried rice, recipe
PT15M
PT1H
5
455 calories
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