Kimchi Beef Fried Rice
Equipment
Ingredients
Fried Rice
- 6 oz thinly sliced beef, I used ribeye
- 1 cup day-old rice
- ½ cup kimchi, chopped
- ¼ onion, diced
- 3 cloves garlic, minced
Marinade
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp sugar
- 1 tsp rice vinegar
Sauce
- 1 tbsp gochujang
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp kimchi juice
- 1 tsp sugar
Optional Garnishes
- Sesame seeds
- Scallions
Instructions
- Marinate the thinly sliced beef with soy sauce, sesame oil, garlic, ginger, sugar, and rice vinegar for 15 minutes.
- Chop the kimchi into small chunks, finely mince the garlic, and dice the onion. In a separate bowl, mix together gochujang, dark soy sauce, light soy sauce, sesame oil, kimchi juice, and sugar to form the sauce.
- Heat oil in a pan and sear the beef for about 3 minutes, then remove and set aside.
- In the same pan, add the garlic and onions and sauté for 2 minutes. Add the chopped kimchi and cook for another 2 minutes.
- Add in the day-old rice, the cooked beef, and the sauce. Toss everything together until every rice grain is coated.
- Serve in a bowl and optionally garnish with sesame seeds and scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Kimchi Beef Fried Rice IS The Best Fried Rice
There’s regular fried rice… and then there’s this Kimchi Beef Fried Rice. Loaded with thin-sliced beef, gochujang, and kimchi, this version tastes even better than your usual fridge clean-out. I was inspired to make this because my favorite part of Korean BBQ is when they make a fried rice using the leftovers from your meal and top it with cheese (although I’m lactose intolerant, so it’s not in this version!). It’s got that spicy-sour-sweet combo that makes you want to keep going back for another bite, and it all comes together super quickly, which is exactly what I need after a long day.
The Secret? Layers of Flavor That Hit at Once
I think one of the best ways to understand how to cook a good meal is how to layer flavors, and this meal is one of the easiest ways to learn how to. I like to start with marinating the beef with soy sauce, ginger, garlic, vinegar, and sesame oil, so it’s already super flavorful on its own before you even cook it. Then you add onion and kimchi for that acidity, which helps balance the fattiness of the beef. Finally, everything gets hit with a delicious gochujang sauce that clings to the rice and pulls the whole thing together. With these three simple layers of flavor, you end up with one of the best fried rice dishes you can make!
What Ingredients You’ll Need To Make Kimchi Beef Fried Rice
Fried Rice:
- 6 oz thinly sliced beef
- 1 cup day-old rice
- ½ cup kimchi, chopped
- ¼ onion, diced
- 3 cloves garlic, minced
Marinade:
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp sugar
- 1 tsp rice vinegar
Sauce:
- 1 tbsp gochujang
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp kimchi juice
- 1 tsp sugar
Optional Garnishes:
- Sesame seeds
- Sliced scallions
How to Make Kimchi Beef Fried Rice
Toss the beef with soy sauce, garlic, sesame oil, ginger, sugar, and vinegar. Let it marinate for 15 minutes while you prep the rest.
Chop your kimchi, dice the onion, and mince the garlic. Whisk together all the sauce ingredients in a separate bowl.
Heat a pan over medium-high with a splash of oil. Sear the beef for about 3 minutes until browned, then remove it.
In the same pan, sauté garlic and onion for 2 minutes. Add chopped kimchi and stir-fry another 2 minutes until everything smells amazing.
Add the day-old rice, the beef, and the sauce. Stir-fry until hot and glossy, making sure the rice gets a little crispy in spots.
Serve hot, topped with sesame seeds and scallions if you’ve got them.
Tips & Variations
Go for Thinly Sliced Beef:
Shabu-shabu cuts, bulgogi beef, or hot pot-style ribeye work great. You want thin slices that cook quickly and soak up the marinade. I like to buy mine at H-mart. Shaved meaat also works great!
Kimchi Juice = Flavor:
Don’t skip it! It adds that acidity that makes this fried rice taste the way it does. If you’re low, just use extra chopped kimchi and a splash of vinegar.
Always Use Day-Old Rice:
Cold, dry rice gives you that signature chewy texture and prevents mushiness.
Make It a Bowl:
If you want it just like the way they make it at the restaurants, I highly recommend topping it with fried egg and seaweed flakes.
Frequently Asked Questions
What’s the best cut of beef to use?
Thinly sliced ribeye, sirloin, or pre-sliced bulgogi beef is perfect. Anything tender and thin enough to cook quickly without drying out. I personally love to use thinly sliced ribeye.
Can I use fresh rice instead of day-old?
You can, just spread it out on a tray and let it cool in the fridge for an hour first. This helps it dry out a bit so it won’t clump or get soggy.
Do I really need kimchi juice?
It’s not mandatory, but it adds the acidity that really completes the dish and helps balance it. If you’re out, just use a little extra kimchi and a splash of vinegar.
How do I make this vegetarian?
Swap the beef for tofu, mushrooms, or tempeh, and use vegan-friendly kimchi. You really don’t need to change anything else!
Try These Next
- Want another fried rice? Try my Thai Basil Fried Rice!
- Craving more kimchi? Try my Creamy Kimchi Noodles.
- Need a quick noodle dish? You’ll love my Gochujang Peanut Noodles!
→ What’s your favorite way to use kimchi? Drop your go-to combo in the comments!
