Description
A delightful stack of Korean flavors featuring Wagyu beef, kimchi, and gochujang scrambled eggs served over rice.
Ingredients
Scale
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 1 pound Wagyu beef, thinly sliced
- 1 cup kimchi, chopped
- 4 large eggs
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion, sliced
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Add the Wagyu beef and cook for about 2-3 minutes until browned. Season with salt and pepper. Remove from the skillet and set aside.
- In the same skillet, add the chopped kimchi and sauté for 2-3 minutes until heated through. Remove from heat and set aside.
- In a bowl, whisk together the eggs, gochujang, soy sauce, and sesame oil until well combined.
- Wipe the skillet clean and return it to medium heat. Pour in the egg mixture and cook, gently stirring, until the eggs are just set but still creamy, about 3-4 minutes.
- To assemble, place a layer of cooked rice on a plate, followed by a layer of the Wagyu beef, then the sautéed kimchi, and finally the scrambled eggs.
- Top with sliced green onions and a sprinkle of sesame seeds. Serve immediately.
Notes
- For a spicier kick, add more gochujang to the egg mixture or serve with extra kimchi on the side.
- You can also substitute the Wagyu beef with another protein like chicken or tofu for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg