Crispy fried rice with gochujang paste, beef and kimchi
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1047, total fat 31 G., saturated fats 5 G., proteins 25 G., carbohydrates 163 G., fiber 7 G., cholesterol 67 mg, sodium 1394 mg, sugar 5 G.
Calories 1047, total fat 31 G., saturated fats 5 G., proteins 25 G., carbohydrates 163 G., fiber 7 G., cholesterol 67 mg, sodium 1394 mg, sugar 5 G.
This skillet dinner with rice, vegetables, and meat was inspired by the traditional Korean dish bibimbap, which is cooked in a hot stone pot to crisp up the edges of the rice. With this recipe, you can achieve the same excellent results in a cast iron skillet. The key is to season it well, so the rice won't stick and will brown beautifully.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 green onions (green part only), thinly sliced diagonally
- 1/4 cup Korean gochujang paste
- 1/4 cup lightly salted soy sauce
- 2 tablespoons dark sesame oil
- 1 clove garlic, finely grated
- 100 g of ground beef
- 2 large carrots, coarsely grated
- 1 cup kimchi, coarsely chopped
- 100 g shiitake mushrooms, stems removed, caps sliced diagonally
- 1/4 cup vegetable oil
- 4 cups of cooked long-grain rice
- 1 large egg
- Toasted sesame seeds, for serving
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Cooking the dish according to the recipe:
- Place a rack in the bottom of the oven and preheat the oven to 260°C.
- Cover the green onions with ice water and refrigerate until ready to serve (the ice water will cause the onions to curl).
- In a small bowl, combine the gochujang, soy sauce, sesame oil, and garlic. In another small bowl, combine 3 tablespoons of the gochujang mixture with the ground beef. In a medium bowl, combine 1 tablespoon of the gochujang mixture with the carrots, kimchi, and shiitake mushrooms, making sure to coat the vegetables completely and distribute the ingredients evenly.
- Pour oil into a 25cm (10-inch) cast iron skillet and swirl the pan to coat the bottom. Add the rice and press down to evenly coat the entire surface of the pan. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1cm (0.5 inches) from the edges. Spread the carrot mixture evenly over the sauce and top with 1 tablespoon of the meat mixture.
- Heat the skillet over high heat until the edges of the rice begin to dry out and you can see the oil sizzling on the sides, about 6 minutes. Transfer to the oven and bake until the meat begins to brown, about 8 minutes. Remove from the oven, crack an egg into the center, then return the skillet to the oven and continue baking until the egg is set, another 5-6 minutes. Let cool for 10 minutes.
- Remove the green onions from the water, pat dry, and sprinkle them over the pizza. Drizzle with the remaining gochujang sauce and sprinkle with sesame seeds. Slice the pizza and serve.
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