Description
Crispy Skillet Rice delivers Korean-inspired comfort with sizzling ground beef and tangy kimchi, creating a bold fusion of flavors. Spicy gochujang sauce and perfectly crisped rice invite you to savor each delicious, heat-packed bite.
Ingredients
Scale
Protein:
- 4 ounces (113 grams) ground beef
- 1 large egg
- 4 ounces (113 grams) shiitake mushrooms, stemmed and cut into strips
Vegetables and Seasonings:
- 2 large carrots, grated
- 4 scallions, green parts only, thinly sliced
- 1 clove garlic, finely grated
- 1 cup kimchi, chopped
- 1/4 cup gochujang (Korean red chile paste)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons toasted sesame oil
Base and Cooking Ingredients:
- 4 cups cooked long-grain rice
- 1/4 cup vegetable oil
- Toasted sesame seeds, for garnish
Instructions
- Prepare ingredients and preheat oven to 500°F (260°C), positioning rack at the bottom.
- Submerge scallions in ice water to create curled garnish, then drain and set aside.
- Create flavor base by whisking gochujang, soy sauce, sesame oil, and minced garlic into a cohesive sauce.
- Combine ground beef with 3 tablespoons of the prepared gochujang sauce, mixing thoroughly.
- Toss carrots, kimchi, and mushrooms with 1 tablespoon of gochujang sauce to coat evenly.
- Heat cast-iron skillet with vegetable oil and carefully press cooked rice into an even, compact layer.
- Drizzle 1 tablespoon of gochujang sauce over rice surface to enhance flavor and promote crispy texture.
- Distribute vegetable mixture across rice and strategically place spoonfuls of seasoned beef on top.
- Sear on high heat for 6 minutes to develop crispy bottom, then transfer skillet to preheated oven.
- Bake for 8 minutes until beef browns and develops caramelized edges.
- Gently crack egg in center of skillet and return to oven for additional 5-6 minutes until egg sets.
- Finish by garnishing with curled scallions, sprinkle of sesame seeds, and drizzle remaining gochujang sauce.
Notes
- Curling scallions in ice water not only creates an appealing visual but also adds a crisp, fresh texture to the dish’s final presentation.
- Marinating ground beef in gochujang mixture helps infuse deep, spicy-sweet Korean flavors throughout the meat, ensuring every bite is packed with taste.
- For a gluten-free version, swap regular soy sauce with tamari or coconut aminos to maintain the umami profile while accommodating dietary restrictions.
- Vegetarian alternatives can replace ground beef with crumbled firm tofu or plant-based meat substitutes, keeping the recipe’s signature spicy and crispy essence intact.
- Prep Time: 15 minutes
- Cook Time: 19-20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg