Corned Beef Kimchi Fried Rice
Corned Beef Kimchi Fried Rice is a quick and flavorful fusion dish made with cooked rice, savory corned beef, tangy kimchi, vegetables, and Korean-inspired seasonings. The ingredients are stir-fried together until the rice is hot and flavorful, while the kimchi adds a delicious spicy and tangy taste. A fried egg, sesame seeds, and spring onions make wonderful finishing touches. This easy one-pan recipe is perfect for lunch, dinner, or using leftover rice. Every bite offers a satisfying balance of savory, spicy, tangy, and comforting flavors.
Ingredients
- 4 cups cooked and chilled rice
- 250 g corned beef, diced or crumbled
- 1½ cups kimchi, chopped
- 2 tablespoons kimchi juice
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small carrot, finely diced
- 2 spring onions, chopped
- 1 tablespoon neutral cooking oil
- 1 teaspoon sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon gochujang
- ½ teaspoon black pepper
Instructions
Prepare the Rice
- Use cold, cooked rice for the best fried-rice texture. Separate any large clumps with your hands or a spoon before cooking.
Cook the Corned Beef
- Heat a large wok or frying pan over medium-high heat. Add the corned beef and cook until it becomes lightly browned and slightly crispy. Remove it from the pan and set aside.
Cook the Aromatics
- Add the cooking oil to the same pan. Add the onion and garlic, then stir-fry until fragrant and lightly softened.
Add the Vegetables
- Add the diced carrot and cook for approximately 2–3 minutes until slightly tender.
Stir-Fry the Kimchi
- Add the chopped kimchi and stir-fry for several minutes. Allow the kimchi to cook slightly and release its flavorful juices.
Add the Rice
- Add the chilled rice to the pan. Break up any remaining clumps and toss everything together.
Add the Seasonings
- Add the kimchi juice, soy sauce, gochujang, sugar, and black pepper. Stir-fry until the rice is evenly coated with the flavorful sauce.
Finish and Serve
- Drizzle the sesame oil over the fried rice and add the chopped spring onions. Garnish with sesame seeds and serve hot with a fried egg if desired.
Notes
- Cold leftover rice provides the best texture for fried rice.
- Corned beef is naturally salty, so add soy sauce carefully.
- Well-fermented kimchi provides a stronger and tangier flavor.
- Kimchi juice adds extra color and flavor to the rice.
- Cook the corned beef separately for a crispier texture.
- Avoid overcrowding the pan.
- Adjust the gochujang according to your preferred spice level.
- Serve immediately for the best flavor and texture.