Jae-Yen's Kimchi Bap
One of the Korean postdocs in our lab taught me how to make kimchi bap (kimchi fried rice), and it's so easy but very good! It goes like this:
First spread out the steamed rice to steam off a little bit; you never want to make fried rice with really wet rice or it gets gummy. Dice the kimchi to small pieces about 1x2 cm, and cut the steak into thin slices about the same size. Melt 1 tbsp butter on a pan then stir fry the beef. Quickly add the black pepper, then take the beef off the pan and onto a plate before it's fully cooked (there should still be some red in it, but very little). Melt 1 tbsp butter in the pan again and then add the diced kimchi. Let it cook just until the green parts are starting to look dark and the white parts soften and turn clear, then take it off the heat and onto a plate. Cook the rice in two batches if need be... to each batch, melt 1 tbsp butter in a large pan, then add the rice and stir constantly. To each batch, add half of the kimchi, half of the kimchi juice, and half of the beef; stir on medium heat until everything is cooked. Salt to taste and mix again. Turn off the heat, add 1/2 tbsp sesame oil to each batch, stir and eat.
- 3 cups steamed rice (preferably from a rice cooker)
- 12 oz (340 g) kimchi (in its own juice)
- 4 oz (120 g) lean steak
- 4 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sesame oil
Optional: serve topped with a fried egg.
Yield: makes 3+ servings.
Delicious!
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