Steak Kimchi Fried Rice

This Steak Kimchi Fried Rice recipe is a delicious twist on your traditional fried rice recipe. Delicious bites of steak mixed in with rice and kimchi make the perfect quick meal.

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I wish I could tell you about the first time I had kimchi. It was a while ago. I think I had it on a hot dog. Meh, I hate it when I discover a delicious condiment or recipe and can’t remember my first experience with it.

Either way, Kimchi was something I’d always see in the grocery store. I would pass by it in the same section of my local grocery store, near the tofu and a few other Asian condiments. Always near the produce and always refrigerated. “I’m going to buy that one day and make a recipe” I would say. And then I’d keep it moving.

Then one day, at a local restaurant, I saw kimchi fried rice on the menu. I ordered, ate it, and LOVED IT! The next time I went into that grocery store, I bought that kimchi. I tested various ways on how I could make that fried rice. I tried it in my Pressure Cooker (no luck there) and I tried it in a skillet. This is the way my family prefers it and now it’s a favorite among our household.

What is Kimchi?

Kimchi is salted and fermented cabbage that is combined with various Korean spices. It has a bit of a sour taste to it and a bit of a stinky smell to it. Don’t say I didn’t warn you when open the lid. However, the stinky smell doesn’t remain after it’s added to the fried rice. The flavor of the kimchi combines well with the other ingredients in this recipe.  

Most kimchi I’ve found in grocery stores come in either mild or spicy flavors. I usually opt for the spicy.

How to cook Kimchi Fried Rice?

First, you will want to mise en pase all your ingredients. I’d say it’s a must when making fried rice. So chop all your veggies and steak, beat your eggs, and have them ready, along with your ingredients.

Then combine your soy sauce, olive oil, rice vinegar, and chili garlic sauce in a bowl. Reserve about 2 Tbsps of this mixture and pour the rest of your steak pieces.

Next, grab a large skillet and place it on medium-high heat. Once your skillet is hot, add oil. Then add beaten eggs and stir until cooked, about 1 minute. Remove eggs from skillet and set aside.

Place skillet back on stove top and add oil. Add steak to skillet and spread across skillet. Allow steak to cook undisturbed for about 20 seconds. Then stir steak to cook the pieces on all sides, about 2 minutes. Remove from skillet.

Add more oil and add onion, green onion, garlic, and ginger to skillet. Stir until onion has softened, about 3 minutes.

Move vegetables to exterior of the skillet. Place cooked rice in the middle of the skillet, spreading it in the skillet. Allow to cook for 30 seconds undisturbed. Add reserved marinade and stir, ensuring all the rice and vegetables are coated. Add kimchi, eggs, and steak. Stir to combine. Serve and enjoy 🙂

Looking for more Korean inspired recipes? Try these out:

Crispy Korean Air Fryer Chicken Wings

Korean Flavored  Crispy Brussels Sprouts

Korean Sloppy Joes

If you can’t find kimchi in your grocery store, consider making your own homemade kimchi.

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5 from 4 votes

Steak Kimchi Fried Rice

Try this spin on traditional fried rice with this Steak Kimchi Fried Rice recipe. Such a quick and easy meal made on the stovetop.

Course Main Course

Cuisine korean

Keyword kimchi fried rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 347kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

Marinade

• 3 Tablespoon soy sauce
• 2 Tablespoon olive oil
• 2 Tablespoon rice vinegar
• 1 Tablespoon chili garlic paste
• 1 lb flank steak chopped into bite sized pieces

Fried Rice

• 3 Tablespoon of vegetable oil separated
• 2 eggs beaten
• 1 yellow onion chopped
• 2 green onions chopped
• 1 Tablespoon garlic minced
• ½ Tablespoon ginger grated
• 3 cups cooked and refrigerated rice
• 1 ½ cup kimchi
• salt and pepper to taste

Instructions

• Make marinade by whisking together soy sauce, olive oil, rice vinegar, and chili garlic paste. Set aside 2 Tbsp of marinade for later, pour the rest on the flank steak. Set aside.
• Heat large skillet over medium high heat. Add 1 Tbsp vegetable oil. Add eggs, and stir, cook until scrambled. Remove from skillet.
• Wipe skillet clean if any eggs left in skillet, being careful not to burn yourself.
• Add 1 Tbsp of vegetable oil. Add steak to skillet and spread out in skillet, ensuring the pieces are not overlapping. Let sit for 20 seconds then stir. Cook steak for 1-2 minutes. Remove from the skillet.
• Add 1 Tbsp of vegetable oil to skillet. Add yellow onion, green onion, garlic, and ginger. Stir until onions have softened, about 3 minutes. Move onions to side of skillet and place rice in the center, spreading it evenly in the skillet. Allow it to cook undisturbed for about 30 seconds. Add reserved marinade and stir. Add kimchi, eggs, and steak. Stir for 1 minute more. Then plate and serve. Enjoy.

Video

Notes

Recommended Tools

• 12 inch skillet

Nutrition

Calories: 347kcal | Carbohydrates: 26g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 567mg | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1.9mg

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