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Author Notes: Marinated bulgogi sweetens the fried rice, while the Korean chili Paste gives it some spice and the kimchi some bite. Serve with a sunny side egg, and your meal is golden.
Pictures on the blog
http://misshangrypants.blogspot.com/2013/10/bulgogi-kimchi-fried-rice.html —Miss Hangrypants
- 1/2 Large Onion
- 1 Jalapeno
- 2 cups Overripe Kimchi
- 2 cups Marinated Bulgogi
- 2-3 tablespoons Korean chili paste (gochujang)
- 4 tablespoons Kimchi Juice
- 4-5 cups Cooked rice (day old)
- 2 teaspoons Sesame Oil
- 4 Eggs
- Dice your jalapenos and kimchi to small pieces
- Dice the onion into 0.5 inch pieces and the same for the bulgogi
- Coat the pan with a little bit of oil and when it is hot, throw in the onions, jalapenos
- After 2 minutes, add the bulgogi and then the kimchi soon after, plus the juice and chili paste
- Everything should be softened in about 5-7 mins, add in the rice and lower the heat to low
- Break up the rice and mix well with the kimchi bulgogi mix
- Drizzle in some sesame oil, salt and pepper to taste, and cook for another minute or so
- On a separate frying pan, fry a sunny side up (or overeasy) egg and top off your fried rice
- Garnish with sesame seeds, green onions or seaweed ~ whatever you fancy
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