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Marinated Jeyuk Bokkeum with Pickled Radish
Our Jeyuk Bokkeum leans on soy sauce and patience: deeply savory and worth the wait, then finished with Pickled Radish.
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Sweet-Heat Kimchi Fried Rice with Scallion Salad
Our Kimchi Fried Rice leans on soy sauce and patience: deeply savory and worth the wait, then finished with Scallion Salad.
Ingredients
What you'll need
- 1 lb kimchi fried rice
- 3 cloves soy sauce
- 1 tsp gochujang
- 1/2 cup garlic
- 1 tbsp scallions
- 2 tsp toasted sesame oil
- 1 medium sugar
- to taste a squeeze of citrus
Method
Step by step
- Season the kimchi fried rice generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the kimchi fried rice and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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Deeply satisfying LA Galbi with Kimchi, balanced between sweet, salt and heat.
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