Kimchi Fried Rice with Pork

Kimchi fried rice (13) WM

I used to not be a fan of kimchi.  It was to sour and vinegar-y.  My husband loves anything with vinegar, and over the years I have tried and retried kimchi.  There is a little Asian market in Boulder whose owner makes her own kimchi, and it is pretty good.

What exactly is kimchi?  According to it is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.  It is often described as “spicy” or “sour”.  It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion or cucumber.

Kimchi fried rice (12) WM

serves 4

approximate time: 1 hour


  • 1 egg per person
  • 2 tbsp sesame or peanut oil
  • small pork tenderloin, cut into bite sized pieces
  • 2-3 cups uncooked Calrose rice (this will make about 4-6 cups steamed rice) – it’s best if you can make this ahead of time
  • 3 cups kimchi, coarsely chopped
  • 1/2 cup kimchi juice
  • 2 tablespoons Sriracha or chili garlic sauce sauce (or more depending on your taste preference)
  • 2 green onions, sliced
  • 2 bunches baby bok choy, coarsely chopped


1. Cut the pork tenderloin into bite sized pieces and cook thoroughly in a medium high skillet.  Set aside once cooked.

2. Begin to boil the eggs, boil until just slightly hard.  Cool and peel.

3. Scoop out the rice and brown in the skillet.  Add the kimchi and juice.  Mix in the Sriracha or chili garlic sauce sauce

4. Stir in the sliced green onions and baby bok choy.  Mix all ingredients together.

5. Serve on a plate with the sliced egg on top.

Kimchi fried rice (36)

Bo Luc Lac Shaking Beef

This is a Vietnamese beef dish –  Vietnamese dishes have become some of my favorite Asian recipes, they are always full of flavor!

We somehow didn’t have any oyster sauce so I just used thick sweet soy sauce in addition to thin soy sauce and Golden Mountain seasoning sauce.

Shaking Beef (2) WM

Beef Marinade
1.5 pounds beef sirloin tip steak cut into 1″ cubes

3-4 cloves minced garlic

2 tablespoons sugar

3 tablespoons oyster sauce (I used thick sweet soy sauce since I didn’t have oyster sauce)

2 tablespoons fish sauce

1 tablespoon sesame oil

1 tablespoon toasted sesame oil

1 teaspoon thick soy sauce

1 teaspoon Golden Mountain seasoning sauce

1/2 cup rice vinegar
1.5 tablespoons sugar
1/2 tablespoons salt

Dipping Sauce
Juice of 1 lime
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper

1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced

Peanut or sesame oil for frying


1. Mix all marinade ingredients and marinade the beef for at least half an hour, but preferably several hours.

2. Prepare the vinaigrette and set aside – it should be a good balance of sour, salty and sweet.

3. Thinly slice the red onion and use about 3-4 tablespoons of the vinaigrette to pickle by setting aside covered in refrigerator for about 10 minutes.

4. Prepare a bed of watercress and tomatoes in a serving platter and set aside.

5. Heat a large wok or skillet over high heat.  Add about 2 tablespoons of peanut or sesame oil and when it begins to smoke add a layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for an additional 1-2 minutes to brown all sides.  It’s best to cook the beef in batches so each piece is in contact with the skillet.

6. Place the salt and pepper into a small juice and squeeze lime juice over salt and pepper for the dipping sauce.

7. Gently place the shaking beef to the bed of watercress and tomatoes.  Drizzle the remaining vinaigrette over the beef and greens and top with the pickled red onions.

Shaking Beef (1) WM