Bulgogi-Style Beef with Kimchi Fried Rice: Spicy, Savory, and So Very Korean

Bulgogi-Style Beef with Kimchi Fried Rice: Spicy, Savory, and So Very Korean

Servings: 4-6 people

Cooking Time: 30 minutes

Difficulty Level: Intermediate

Recipe Description: A spicy, savory, and satisfying Korean-inspired dish that combines tender and flavorful Bulgogi-Style Beef with a flavorful kimchi fried rice. This recipe is perfect for a quick and easy weeknight dinner or a special occasion meal.

Ingredients:

For the Bulgogi-Style Beef:

• 1 pound beef (thinly sliced ribeye or sirloin), cut into bite-sized pieces
• 2 tablespoons soy sauce
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons brown sugar
• 2 tablespoons garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/4 cup beef broth
• 1 tablespoon Korean chili flakes (gochugaru)

For the Kimchi Fried Rice:

• 2 cups cooked Korean short-grain rice (preferably day-old rice)
• 1 cup kimchi, chopped
• 1 tablespoon sesame oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon Korean chili flakes (gochugaru)
• Salt and pepper to taste
• Scallions, chopped (optional)

Instructions:

Bulgogi-Style Beef:

1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, garlic, sesame oil, ginger, and beef broth.
2. Add the beef slices to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat a large skillet or wok over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Cook the beef for 3-4 minutes per side, or until it reaches your desired level of doneness. Transfer the beef to a plate and set aside.
5. Reduce heat to medium and add the beef broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1-2 minutes.

Kimchi Fried Rice:

1. Heat a large skillet or wok over medium heat. Add sesame oil and swirl to coat.
2. Add the diced onion and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for an additional minute.
3. Add the chopped kimchi and cook, stirring constantly, for 2-3 minutes, until it’s slightly caramelized.
4. Add the cooked rice to the skillet and stir to combine with the kimchi mixture.
5. Cook for 2-3 minutes, breaking up any clumps with a spatula, until the rice is heated through.
6. Stir in soy sauce, rice vinegar, and Korean chili flakes. Season with salt and pepper to taste.

Assembly and Serve:

1. Slice the Bulgogi-Style Beef into thin strips.
2. Divide the Kimchi Fried Rice among individual plates or bowls.
3. Top the rice with sliced Bulgogi-Style Beef, spooning some of the beef broth and pan juices over the top.
4. Garnish with chopped scallions, if desired.

Tips and Variations:

• For a spicier dish, increase the amount of Korean chili flakes or add diced jalapeños to the kimchi fried rice.
• To add extra protein, stir-fry cooked chicken or shrimp with the kimchi fried rice.
• For a vegan version, substitute the beef with tofu or tempeh, marinated in a mixture of soy sauce, Gochujang, and rice vinegar.

Nutrition Information (per serving):

• Calories: 420
• Fat: 20g
• Saturated Fat: 6g
• Sodium: 850mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 10g
• Protein: 35g

Picture:

Here is a mouth-watering picture of the Bulgogi-Style Beef with Kimchi Fried Rice:

[Insert a photo of the dish]

Note: This recipe is a collaboration with the talented food blogger, @SeonkyoungLongest, who is known for her authentic Korean recipes.