If you heard if kimchi before, you are probably aware that it is super healthy and good for you. It is a Korean style, fermented cabbage with local spices. It is crunchy, tart and in most cases very spicy. I am sort of addicted to it for the past week. I really wanted to try and incorporate it in a recipe where kimchi will be the star of the show. Then I thought of kimchi fried rice and oh, yes that was so good. It is worth visiting the Asian supermarket to get good kimchi and Gochujang sauce. I tried the variation of adding the egg in the rice and this was super nice as well, however in my recipe here the egg is served separate. It really is your choice 🙂

INGREDIENTS: serve two

• 3 cups cooked white rice (rinsed)
• 1 cup chopped kimchi
• 2-3 tbsp Gochujang sauce (or more if you fancy real kick)
• 1 tbsp soy sauce
• black pepper
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 eggs
• spring onion

For the steak

• 1 good quality beef steaks
• 1 tbsp butter
• 1 garlic clove
• 1 spring rosemary
• 1 tbps oil
• salt and pepper to taste

PREPARATION:

1. I like to start with the steaks so they have enough time to rest and be super tender. In a pan, preheat oil until smoky. Season steaks with salt and pepper and sear for 5 minutes on each side (this is for medium rare)
2. Add the butter, crushed garlic clove and rosemary while cooking
3. Rest the steaks for ten minutes
4. For the kimchi rice, start by preheating oil and saute kimchi for  2-3 minutes or until some bits turn golden
5. Add the rice, and sauces and mix well. Cook for 2-3 minutes
6. In a small pan cook the eggs sunny side up
7. Serve the dish by slicing the steak, serving the rice topped with an egg and sprinkle some spring onion