Corned Beef Kimchi Fried Rice

4.8
(5)
4 Reviews
4 Photos

There's nothing quite as deeply and profoundly flavorful as caramelizing fermented foods, which is why you've got to try this kimchi fried rice and top it with 2 poached or fried eggs; the runny yolk will mix into and moisten the rice, taking this to a whole other level. The poached egg also paired quite nicely with my 'landweed' garnish, some fresh nasturtium from my garden, as it does with the much more traditional shredded seaweed.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on April 14, 2018
4
4
4
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
2
Yield:
2 large bowls
Jump to Nutrition Facts

Ingredients

  • 1 ¼ cups kimchi, or to taste

  • 2 tablespoons olive oil

  • 1 ½ cups diced fully cooked corned beef

  • 3 cups cold cooked rice

  • ¼ cup water

  • 2 tablespoons gochujang (Korean hot pepper paste)

  • ½ cup sliced green onion

  • 2 teaspoons toasted sesame seeds

  • 2 teaspoons sesame oil, or to taste

  • ¼ teaspoon soy sauce

Directions

  1. Drain kimchi over a pot, reserving the juice.

  2. Meanwhile, coat a pan with olive oil and add corned beef.

  3. 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.

  4. 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.

  5. 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.

Chef's Notes:

I highly recommend you use a nonstick skillet for working with the rice.

Corned beef is optional, but if you do have some leftover from your St. Patrick's Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.

Get Chef John's recipe for Corned Beef.

Nutrition Facts (per serving)

603 Calories
25g Fat
82g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 603
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 22%
Cholesterol 21mg 7%
Sodium 1039mg 45%
Total Carbohydrate 82g 30%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 13g 26%
Vitamin C 55mg 61%
Calcium 165mg 13%
Iron 5mg 27%
Potassium 433mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.