• Chef Thirdy and Lee Recipe Album 600x465 - Recipe 3

Kimchi Baked Rice

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Make the bulgogi marinade: put all the wet and dry ingredients into a blender. Pulse until everything is well-incorporated.

In a mixing bowl, gently massage the marinade into the beef slides. Cover the bowl with cling wrap and let it sit for at least 30 minutes.

In a sauté pan, cook the beef over high heat for 10 minutes or until it’s cooked. Cut the strips into smaller pieces with scissors then set aside. 
Make the cream cheese and mayo topping: Mix all of the ingredients together in a bowl, cover with cling wrap, then store in the fridge.

Make the kimchi rice: Mix both the glutinous and jasmine rice. Wash then cook using a rice cooker or a deep sauce pan. Once cooked, fluff the rice and set aside. Cover it with cling wrap after it cools down. In a pan, sauté the garlic, leeks, and kimchi using SESAME OIL. Add 100g of the marinated beef. Sauté everything on high heat until the beef and kimchi have caramelized.

Preheat the oven to 180 C. Meanwhile, in a mixing bowl, mix the rice with the cooked kimchi. Then, in a serving dish, put the mixed rice first followed by the cooked bulgogi. Layer it with the mayo topping and Mozzarella cheese. Bake the kimchi rice for 10 minutes at 180 C. Serve with lettuce or nori sheets on the side or sunny side up egg on top.