A quick, tasty, and easy meal that reheats well. We like to use lots of gochujang and spicy kimchi, but works well with mild kimchi and a little gochujang. The nori can either be crumbled into strips and added as a garnish or used as a vehicle to eat it with your hands.
⏱️ Prep Time
10 min
🔥 Cook Time
20 min
⏰ Total Time
30 min
🍽️ Serves
4
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Cook the rice
⏱️ 20 minutes
Chop up the scallions
⏱️ 5 minutes
Brown the ground beef
⏱️ 10 minutes
Add the gochujang to the ground beef. We typically use lean ground beef and don't bother removing the little excess grease. We like to add the gochujang when the beef is almost cooked through, and add enough to turn the color red, but a couple tablespoons should be enough.
⏱️ 1 minutes
Once the rice is cooked, add the jar of kimchi and mix it in well. If you are lazy (like us), then this step is now complete. If you actually want to fry the rice, then you can add some sesame oil, and turn the heat back up on the rice, and fry it for ten minutes. You also might want to start frying the kimchi before adding it to the rice.
⏱️ 5 minutes
If you want you can add the ground beef to the rice. We like to keep it and store it separately.
⏱️ 1 minutes
Fry an egg to serve it with ( if you want).
⏱️ 3 minutes
Garnish with the scallions, nori komi furikake, sesame seeds, and strips of seaweed. Throw the egg on top and serve!
⏱️ 1 minutes
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February 01, 2026 at 08:03 PM • Saved by jasonrjf
February 01, 2026 at 08:01 PM • Saved by jasonrjf