[Homemade] Cast Iron Kimchi Fried Rice with Leftover Steak (Garlic & Onion Overload)

[Homemade] Cast Iron Kimchi Fried Rice with Leftover Steak (Garlic & Onion Overload)

Had some leftover steak from last night and didn’t want it to go to waste. I decided to make Kimchi Fried Rice (Kimchi-bokkeumbap), but I realized I was completely out of green onions. ​I raided my pantry and found onions and garlic, so I used those as my aromatic base instead. Honestly? The sweetness from the onions and the kick from the garlic made it taste even better than the original recipe. ​Here is how I did it in my cast iron skillet to get that perfect crispy bottom crust (Nurungji). ​Ingredients: ​Leftover steak (cubed) ​Kimchi (chopped) ​Rice (cold/day-old rice works best) ​1/2 Onion (diced) ​Garlic (lots of it! I sliced them for texture) ​Soy sauce, little bit of sugar (to balance the sour kimchi) ​The Process: ​Garlic & Onion Oil: I heated up my cast iron pan and sautéed the onions and garlic first. I let them go until the onions turned translucent and the garlic got golden brown. The smell was amazing. ​Fry the Kimchi: Added the chopped kimchi and fried it with the oil. My kimchi was pretty sour, so I added a pinch of sugar here. ​Rice & Seasoning: Tossed in the rice and mixed it well. I poured a spoonful of soy sauce around the edge of the pan to let it sizzle and get that smoky flavor. ​Add Steak Last: Since the steak was already cooked, I added it at the very end just to warm it through. (Didn’t want it to turn into rubber!) ​The “Crispy Bottom” (Key Step): This is why I use cast iron. I flattened the rice against the bottom of the pan and let it sit on low heat for about 3 minutes until I heard a crackling sound. ​The result was incredible. You get the tender steak, spicy kimchi, and that crunchy rice texture at the bottom. Highly recommend trying this if you have leftovers!

submitted by /u/ROKsergeant
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