Korean Style Kimchi Rice with Beef and Vegetables

Who else is in love with kimchi?!  It brings me so much comfort when I eat it :)

As  you can see, I was squeezing the kimchi to extract the kimchi juice. 

I sauted the kimchi, beef, carrots, broccoli, spinach and bean sprouts.

I then added the cooked rice.

Finished product. 

Closer look. 

Korean Style Kimchi Rice with Beef and Vegetables

serves 4


  • 1 cup kimchi
  • 1/2 cup kimchi juice
  • 2 tbsp gochujung (Korean chili paste)
  • 1/4 cup soy sauce
  • 2 teaspoon sesame oil
  • 3 cups cooked rice (I prefer jasmine rice, steamed)
  • 2 tablespoon oil of choice (vegetable, canola etc)
  • 4 each thin sliced sirloin tip steak, chopped small (sliced thin vertically then horizontally...if that makes sense! lol)
  • 2 each carrots, shredded
  • 2 each broccoli stem, shredded (optional)
  • 2 cup spinach
  • 4 sunny side up eggs
  • 1/2 bunch scallions


  1. Squeeze the kimchi to reserve the juice.
  2. Then chop the kimchi and set aside.
  3. In a small sauce bowl, mix the gochujung, soy sauce and sesame oil and set aside.
  4. In a medium bowl: mix the rice with the sesame oil to break up the rice and set aside. 
  5. In a medium saute pan or wok (your choice): heat up 1/2 the oil and saute the beef.
  6. Once the beef is browned: add and saute the carrots and broccoli for one minute.
  7. Add the spinach and been sprouts, saute for another minute.
  8. Remove vegetables and beef from pan and set aside.
  9. Heat up the rest of the oil, add the kimchi and allow to brown
  10. Add rice and mix well.
  11. Mix in the sauce mixture and mix well.
  12. Press the rice flat and allow the rice to brown.
  13. Break up the rice, flatten again and allow to brown.
  14. Add the beef and vegetables mix and combine well.
  15. Plate up the rice mixture on each plate/medium sized bowl.
  16. Fry the eggs and place on top of each rice on the plates.
  17. Sprinkle with scallions as garnish.
  18. Serve immediately. 

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