Kimchi Fried Rice with Gochujang-Marinated Steak

Kimchi Fried Rice with Gochujang-Marinated Steak

My aunt made homemade kimchi for the first time and sent us home with a few jars, so I've been trying to find ways to use them up. We decided on Kimchi Fried Rice because of how simple it is to make. I added additional gochujang to the rice to make it a little extra saucy and it was just simply divine. If you've never had kimchi or aren't sure you'd like it, this is an excellent introduction!

If you can't find garlic chives, you can replace with regular chives and additional garlic.

GRADE

Serves: 6

Cost: $

Skill Level: Intermediate

Time to Make: 1 hour

INGREDIENTS

STEAK

3 tablespoons gochujang

3 tablespoons seasoned rice vinegar

3 tablespoons olive oil

1 ½ pounds hanger steak (or skirt steak)

Salt and pepper

Olive oil for cooking

KIMCHI FRIED RICE

3 cups cooked rice (leftover white rice is perfect!)

16 ounces kimchi

10 ounces shiitake mushrooms

1 bunch garlic chives, trimmed (About 1 cup chopped)

4 cloves garlic (or more if you're using regular chives)

3 scallions

2 teaspoons soy sauce

2 tablespoons gochujang

Olive oil

Garnishes: Fried eggsradishes, gochugaru, scallion greens, or sriracha

METHOD

Marinate the Steak: In a bowl, whisk the ingredients for the steak marinade (3 tablespoons gochujang, 3 tablespoons seasoned rice vinegar, and 3 tablespoons olive oil). Season the steak with salt and pepper and add to the bowl with the marinade and coat. Chill for 30-45 minutes.

Prep Ingredients: While the steak is marinating, prep the rest of the ingredients. Preheat oven to 200ºF. Remove and discard the stems from the mushrooms and slice the caps. Chop the garlic chives. Mince the garlic. Trim the scallions and then mince the white parts and thinly slice the green parts on an angle, keep separate from the white parts. If using radishes, thinly slice them into rounds.

Make the Rice: Heat a slick of olive oil in a large skillet over medium high. Add the shiitake mushroom caps and cook until the mushrooms start to brown all over, about 4-6 minutes. Add the garlic chives, minced garlic, and minced scallion whites and cook an additional 4 minutes, stirring regularly. 

To the skillet, add the jar of kimchi, the 2 teaspoons soy sauce, and the 2 tablespoons gochujang. Reduce heat to low and stir until the sauce thickens a bit, about 2 more minutes. Stir in the rice and cook for 4 minutes until the rice is warmed through and well-coated with the sauce.

Transfer the rice to an oven-proof skillet and transfer the dish to the warm oven. Carefully wipe out the skillet.

Cook the Steak: Heat 2 tablespoons of olive oil in the skillet over medium high until very hot and shimmering. Add the steak and cook 5-6 minutes per side, depending on how well you like the steak cooked. Transfer the steak to a wooden cutting board and rest for 5-10 minutes before slicing.

To Serve: Divide the rice between bowls and top with sliced steak and any garnishes you like. Serve with additional sriracha or gochujang sauce at the table. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!