Ingredients

The following ingredients have 4 Servings
  • 4 cups water
  • 4 Eggs
  • 1 Tbsp cooking oil
  • 12 oz beef short ribs, cut into bite size
  • 2 cups kimchi, chopped (I always use scissors to chop kimchi)
  • 2 Tbsp gochugaru, Korean red pepper flakes
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp black pepper
  • 4 cups cooked cold jasmine rice
  • 2 green onions, chopped
  • 1 1/2 tsp sesame seeds

Instruction

  • Let’s make soft boiled egg first. Bring 4 cups water to boil in a medium size pot. As soon as it starts boil, remove from heat completely. Let it slightly cool for 1 minute. Quickly, take eggs from refrigerator. Carefully and gently place eggs into hot water. Give a stir to make water temperature even. Cover immediately and let it sit for 16 minutes for large eggs and 17 minutes for extra large eggs. Make sure to use a timer!
  • Meanwhile, let’s make kimchi fried rice! Heat a large skillet(I love using cast iron skillet, because can serve kimchi fried rice in like family style!) over high heat; add oil and beef. Season beef with generous amount of salt and pepper and cook 3 to 5 minutes or until beef edges are nice golden brown.
  • Now, add chopped kimchi, gochugaru, salt, sugar and black pepper. Stir and cook for 3 to 5 minutes or until kimchi is soften. Stir occasionally.
  • Reduce heat to low and stir in rice. Make sure every single grain of rice is coated with kimchi and beef mixture.
  • By now, eggs are probably done cooking. Remove eggs from hot water and place in a ice bath. This way eggs will stop cooking, other wise it will be over cooked.
  • Carefully crack eggs and place on top of fried rice. (If you are serving this fried rice separately, then transfer kimchi fried rice in a serving bowl, then crack eggs on top.) Soft boiled eggs should come out easily from shells.
  • Finally, top kimchi fried rice with chopped green onions and sesame seeds! Enjoy!]