Dinner · Korean · 15 min
Jeyuk-Bokkeum (Spicy Stir-Fried Beef and Kimchi)
- Calories
- 1085
- Protein
- 68g
- Carbs
- 112g
- Fat
- 37g
Ingredients
- 240.8 g Beef, inside skirt steak, trimmed of excess fat, thinly sliced
- 115 g Sushi Rice Short Grain White Rice (NaturaLife)
- 290.7 g HOT PICKLED NAPA CABBAGE KIMCHI
- 19.6 g GOCHUJANG SAUCE
- 6 g Scallions, raw, chopped
- 15 g Fresh Ginger, minced
- 1 g Sesame oil
Method
- 01Rinse the short-grain rice until the water runs clear and cook in a rice cooker or pot until fluffy.
- 02In a small bowl, whisk together the Gochujang, minced ginger, and half of the chopped scallions to create a thick marinade.
- 03Heat a heavy-bottomed wok or cast-iron skillet over high heat until smoking. Add the skirt steak slices and sear vigorously for 2-3 minutes until charred at the edges.
- 04Add the kimchi to the pan, letting it sizzle and caramelize slightly in the beef fat. Add the Gochujang mixture and toss everything together to coat the beef evenly; the sauce should bubble and become glossy.
- 05Remove from heat once the beef is cooked through but still tender. Finish with a drizzle of sesame oil and the remaining scallions.
- 06Serve immediately alongside a generous portion of steaming sushi rice. The heat of the beef and the fermented tang of the kimchi should provide a perfect, savory balance.
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