Savory Kimchi Fat Beef Rice Bowl (Kimchi Beef Donburi)

A lightning-fast 15-minute meal featuring marbled fat beef and tangy kimchi stir-fried in a spicy Gochujang glaze, served over a steaming bed of rice.

Ingredients

• 200 g thinly sliced fat beef (brisket or flank)
• 1 cup chopped kimchi
• 0.5 white onion
• 2 green chili peppers
• 3 cloves garlic
• 1 tbsp Gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp cooking oil
• 1 bowl steamed white rice
• optional toasted sesame seeds

Instructions

1. 1Slice the green chili peppers

   

   Carefully slice the fresh green chili peppers into thin, uniform rounds on a clean cutting board. These peppers will provide a sharp heat and fresh aroma that balances the richness of the beef and the acidity of the kimchi.

   Tip: To keep your hands from stinging later, you can wear gloves while slicing or wash your hands thoroughly with soap immediately after handling hot peppers.
2. 2Slice the white onion

   

   Using a sharp knife or cleaver, thinly slice a white onion into uniform strips. These onions will serve as a sweet and aromatic base that complements the richness of the fat beef during the stir-fry process.

   Tip: Cut the onion in half from root to stem and place the flat side down on the board to provide a stable, safe surface for slicing thin strips.
3. 3Mince the garlic

   

   Peel and finely mince several cloves of fresh garlic. Mincing the garlic into fine pieces ensures that its flavor and aroma are released quickly and distributed evenly throughout the dish when stir-fried.

   Tip: To peel garlic quickly, smash the cloves with the flat side of your knife blade first to loosen the skins.
4. 4Prepare the stir-fry sauce

   

   In a small mixing bowl, combine a generous scoop of Korean chili paste (Gochujang) with soy sauce. Mix the ingredients thoroughly to create a smooth, savory, and spicy sauce that will glaze the beef.

   Tip: Gochujang is very thick; using two spoons makes it much easier to scrape the paste out and incorporate it with the liquid ingredients.
5. 5Sear the fat beef slices

   

   Heat a small amount of oil in a non-stick pan over medium-high heat. Add the thinly sliced fat beef to the pan, spreading the pieces out evenly so they sear quickly and begin to change from pink to a light brown color.

   Tip: Ensure the pan is hot before adding the beef to sear it quickly; this helps lock in the juices and keeps the thinly sliced meat tender.
6. 6Stir-fry with aromatics

   

   Once the beef has partially cooked, pour the sliced onions and minced garlic into the pan. Stir-fry all the ingredients together until the onions become soft and translucent and the garlic is fragrant.

   Tip: Wait until the beef is mostly browned before adding the garlic to prevent the small garlic pieces from burning while the meat sears.
7. 7Add the kimchi and peppers

   

   Add the bowl of chopped kimchi and sliced green peppers into the pan with the beef and onions. Stir-fry the ingredients briefly to combine the flavors and allow the kimchi to release its juices, which will provide a flavorful base for the sauce.

   Tip: For a deeper color and tangier flavor, you can also add 1-2 tablespoons of the liquid from the kimchi jar at this stage.
8. 8Add the stir-fry sauce

   

   Pour the prepared red sauce bowl evenly over the sautéed beef, onions, kimchi, and green peppers. This sauce provides the base for the signature savory and spicy flavor profile of this dish.

   Tip: Give the sauce a final stir before pouring to ensure the seasonings havent settled at the bottom of the bowl.
9. 9Simmer to thicken

   

   After pouring in the prepared sauce, cover the pan with a glass lid. Let the mixture simmer over medium heat for a few minutes; this allows the beef to fully absorb the savory sauce while the liquid reduces and thickens into a rich glaze.

   Tip: Keep an eye on the pan through the lid; if the sauce reduces too quickly before the beef is tender, lower the heat slightly.
10. 10Serve over white rice

    

    Using kitchen tongs, carefully portion the cooked kimchi and fat beef mixture over a bowl of steaming white rice. Sprinkle with toasted sesame seeds for a final touch of aroma and crunch.

    Tip: For the best experience, serve the rice and beef immediately while the sauce is still hot and the beef is tender.

Storing & Reheating

Burn It Off

Frequently Asked Questions