Spicy Kimchi Beef Rice Bowl
A high-speed flavor bomb featuring tender fatty beef and fermented kimchi stir-fried into a savory-sweet glaze, served over fluffy rice with a signature runny egg.
In Korean home cooking dishes like this are known as rice thieves because the addictive balance of spice and umami makes it impossible to stop eating. This quick stir fry utilizes fermented kimchi and fatty beef to create a rich complex sauce in minutes. It is the quintessential comforting solo meal that requires minimal effort for maximum reward.
Ingredients
- 200 g fatty beef slices (shabu-shabu style)
- 150 g kimchi, chopped
- 12 red onion, sliced
- 1 bowl steamed white rice
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp light soy sauce
- 12 tbsp sugar
- 1 egg
- optional shredded roasted seaweed
- to taste cooking oil
Instructions
- 1Blanch the fatty beef
Bring a pot of water to a boil, then drop in the rolled slices of raw fatty beef. Blanching the meat first helps remove excess fat and impurities, resulting in a cleaner flavor for the final dish.
Tip: Do not overcook the beef during this step; simply blanch it until it changes color, as it will be cooked again later in the sauce. - 2Remove the cooked beef
Once the fatty beef is cooked through and turns a greyish-brown color, use a slotted spoon to lift it out of the boiling water. Drain off the excess liquid and set the beef aside for later use.
Tip: A slotted spoon or spider skimmer is perfect for quickly removing all the beef while leaving the blanching liquid behind. - 3Sauté the aromatics
Heat a flat pan with a small amount of oil, then add the sliced red onions and kimchi. Stir-fry them together over medium heat until the onions begin to soften and become fragrant, allowing the kimchi to release its juices.
Tip: Dont overcook the onions at this stage; you want them to retain a bit of texture to complement the tender beef later. - 4Combine and stir fry
Continue to stir fry the mixture with a spatula until the onions are fully softened and the kimchi has released its flavorful vibrant red juices. This creates the aromatic base for the beef.
Tip: Using well fermented sour kimchi will give the dish a more robust and appetizing flavor profile - 5Add the beef slices
Once the onions and kimchi have softened and released their aromas, pour the previously blanched fatty beef back into the pan. Stirring them together at this stage allows the meat to begin absorbing the savory base flavors of the aromatics before the liquid seasonings are introduced.
Tip: Ensure the blanched beef is well-drained to avoid adding excess water to the pan, which would steam the ingredients rather than stir-frying them. - 6Season the beef and vegetables
Return the blanched fatty beef to the pan with the onions and kimchi. Pour in the Korean chili paste, then add light soy sauce, sugar, and a splash of water. Stir everything together over medium-high heat until the meat and vegetables are evenly coated in the rich sauce.
Tip: Adjust the amount of chili paste based on your spice tolerance and the inherent saltiness of your kimchi. - 7Glaze and finish
The sauce will bubble and reduce until it forms a thick rich glaze that evenly coats every piece of beef and onion in a spicy appetizing red finish. Remove from heat once the sauce clings to the meat.
Tip: If the sauce reduces too quickly and becomes too thick add a small spoonful of water to help it coat the ingredients more smoothly
