Korean-style marinated Flanken and kimchi fried rice.
So this is one and a half cups of Jasmine rice
that I rinsed for two minutes in a strainer
and then I chilled it.
And now, I have high temperature cooking oil
and I am browning and crisping the rice.
For the flanken, I used about two tablespoons
for one and a half pounds of thin-cut short ribs.
I used about two tablespoons each
light and dark soy sauce.
Dark soy sauce is sweeter and thicker.
Light soy sauce, rice wine vinegar,
Worcestershire sauce, and brown sugar.
I used one tablespoon of toasted sesame oil.
It's for flavor, not for cooking, okay.
That's what I put into this bag
with about four or five cloves of crushed garlic.
Now we're going to go to a hot cast iron skillet
and cook these guys about five minutes on the first side,
flip them, cook 'em a little bit less on the second side.
So they're in the pan seven or eight minutes, that's it.
High temp oil, hot cast iron skillet.
(ribs sizzle)
And just add your thin-cut pieces of short rib.
See here how that's nice and lightly browned.
Bits and pieces of crispy rice mixed in.
Now we're just gonna season it with a little soy sauce.
(rice sizzles)
And in the same tray
that I used to cool it,
I'm just gonna pile it right back on there.
We're going to add a little bit more oil.
'Cause the rice soaked up as I was frying
the drizzle I put in there before.
And now we're going to take the fresh greens
and stirfry them.
Excuse me, babe.
With a carrot cut into match sticks
and the kimchi, of course.
The kimchi, I took out of a jar and chopped it,
and now I'm gonna add it to our dish.
I just piled it back in the jar
to save room on the counter.
And a couple tablespoons of the brine from the kimchi
is in there as well
which'll add great flavor.
Okay guys, I took the flanken out, okay.
I browned the mushrooms, then I added the scallions
and tossed them around a little bit.
Back here, we wilted up our greens
and stirfried it with the kimchi and the carrots
and now we're gonna add the ginger and the garlic.
Toss that around for our kimchi fried rice
and then we're going to add our gochujang.
And I actually love for this recipe
something that I had in New York
but I couldn't find it up here.
Gochujang ketchup, which I love
'cause it's a little bit sweet and extra tomato-y.
So I'm going to add a squirt of ketchup to mine as well.
So we put in
a couple of fat spoonfuls of our sauce
which is so spicy and delicious
and tangy all at the same time.
Very umami.
And a squirt of my ketchup.
Mix that together with the ginger and the garlic
and the kale and the kimchi
and then we put our rice, our crispy rice, back in.
To this pan, we're going to add our chillies, last minute.
For our stirfry.
And then we're going to add a splash of beef stock or broth.
Drop them guys right back into the pan.
Here's our little omelet
and we're just rolling it out of the pan,
our nice, lightly browned two-egg omelet.
And we chop it.
(knife knocks)
And then we take our bench scrape or food mover,
add that to our kimchi fried rice.
Chive to garnish.
Scatter that around.
How good does that meal look?
(sparkly music)