Let’s cook up something simple but packed with flavor. You’ve got juicy steak, spicy kimchi-fried rice, and a fried egg on top. It’s an easy meal to throw together when you want something hearty that doesn’t mess around.Follow these steps, and you’ll have a satisfying dish ready in no time.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Course: Main
- Cuisine: Fusion (Korean and Western)
- Servings: 2
- Calories: 700 per serving
Also, check the recipe for steak pizzaiola with fettuccine pasta.
Equipment Needed
- Cast-iron skillet (or heavy frying pan)
- Medium frying pan (for egg)
- Knife and cutting board
- Tongs
- Spatula
- Mixing bowl
Ingredients
- Steak (Ribeye, Sirloin, or your choice): 2 (around 6 oz each)
- Kimchi: 1 cup (chopped)
- Cooked rice: 2 cups (day-old rice works best)
- Soy sauce: 2 tbsp
- Sesame oil: 1 tbsp
- Vegetable oil: 2 tbsp (for frying)
- Eggs: 2
- Green onions: 2 (chopped, optional for garnish)
- Garlic: 2 cloves (minced)
- Salt and pepper: To taste
Instructions
- Prepare the steak:
Season both sides of the steak with salt and pepper. Heat a cast-iron skillet over high heat with 1 tablespoon of vegetable oil. When the pan is hot, add the steak and sear it for 3-4 minutes on each side for medium-rare, or longer if you prefer it more done. Once cooked, set the steak aside to rest for a few minutes. - Make the kimchi-fried rice:
In the same skillet (or another pan), add the remaining vegetable oil over medium heat. Add minced garlic and chopped kimchi, stir-frying for about 2-3 minutes. Add the cooked rice and soy sauce, stirring until the rice is coated and heated through. Drizzle with sesame oil and cook for another 2 minutes. Turn off the heat and set aside. - Cook the eggs:
Heat a small frying pan with a little vegetable oil over medium heat. Crack the eggs into the pan and fry until the whites are set but the yolks remain runny, about 3 minutes. - Assemble the dish:
Slice the rested steak into thin strips. Divide the kimchi-fried rice between two plates, top each with steak slices, and add a fried egg on top. Garnish with chopped green onions if desired.
Cooking Tips
- Day-old rice works best for fried rice because it’s drier, preventing it from getting mushy.
- Don’t overcook the steak; aim for medium-rare for the juiciest results.
- Adjust the level of kimchi depending on how spicy you like your food. More kimchi will increase both the spice and tang.
- For an extra kick, drizzle some sriracha or gochujang on top of the egg.
Nutritional Information (Per Serving)
- Calories: 700
- Carbohydrates: 65g
- Protein: 40g
- Fat: 32g
Choose the Right Steak Cut
- Ribeye: Rich in fat, making it juicy and flavorful.
- Sirloin: Leaner but still tender, a good middle ground.
- Filet Mignon: Extremely tender, though it can be more expensive.
- New York Strip: A balance between tenderness and beefy flavor.
Tips for Cooking the Steak Perfectly
- Make sure the steak is at room temperature before cooking.
- Get the skillet hot before adding the steak to ensure a good sear.
- Let the steak rest for 5 minutes after cooking to lock in juices.
Why Day-Old Rice is Best?
Using day-old rice for fried rice prevents it from turning into a mushy mess. The rice dries out slightly in the fridge, which makes it perfect for frying. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes to dry it out.
Quick Rice Tips:
- Don’t overcook the rice if you’re making it fresh. You want it firm, not sticky.
- Use a non-stick pan to avoid burning the rice at the bottom.
Different Types of Kimchi to Use
Kimchi adds heat, tang, and a punch of umami to the fried rice. It’s the backbone of the dish, giving it that distinct, spicy kick.
- Napa Cabbage Kimchi: The classic, works best for this recipe.
- Radish Kimchi: If you want a slightly crunchier texture.
- Cucumber Kimchi: Adds a fresh bite, though less traditional for fried rice.
What to Serve with Steak and Kimchi-Fried Rice
This dish stands strong on its own, but if you’re looking to add something extra, here are a few side ideas:
- Steamed greens: Broccoli, bok choy, or spinach add freshness and balance.
- Simple salad: A light salad with a vinegar-based dressing helps cut through the richness.
- Pickled veggies: Quick-pickled radishes or cucumbers add a refreshing crunch.
FAQs
Can I use a different type of meat instead of steak?
Yes, you can substitute steak with chicken, pork, or even tofu. Just adjust cooking times based on the type of meat to ensure it’s cooked through.
How long does kimchi-fried rice last in the fridge?
Kimchi-fried rice can last up to 3 days in the fridge when stored in an airtight container. Just reheat it in a pan or microwave before serving.
What oil should I use for frying the rice?
Vegetable oil works best for frying the rice, but you can also use any neutral oil like canola or sunflower oil. Sesame oil is added at the end for flavor, not for frying.
How can I make the dish less spicy?
To make it less spicy, use a mild kimchi or reduce the amount. You can also add extra rice to balance out the heat, or drizzle a bit of soy sauce for extra flavor without adding spice.
Can I freeze leftover kimchi fried rice?
Yes, you can freeze kimchi fried rice for up to a month. Store it in an airtight container or freezer bag. When reheating, add a splash of water to bring back moisture.
Last Words
You’ve now got a simple and flavorful recipe with steak, kimchi-fried rice, and a fried egg. It’s easy to make, full of bold flavors, and perfect for a hearty meal. Follow the steps, make it your own, and enjoy a satisfying dish that doesn’t need any extra fuss.
