Ttukdak Hyung's LA Galbi Fried Rice
A definitive fried rice made by pan-frying LA galbi until glazed, then stir-frying rice and kimchi in the sticky meat drippings and sweet-salty seasoning base left in the pan.
Ingredients needed 1 servings
Recipe
Cooking tips
- If there is too much seasoning left in the pan, the fried rice can become heavy and soggy like rice cake. If there is excess liquid, briefly reduce it over high heat to evaporate the moisture before adding the rice.
- Depending on your preference, you can add a drop of sesame oil or sprinkle whole sesame seeds to maximize the nutty flavor, but it's fine to omit them since the beef fat is already infused.
Recommended for
- Those who feel it's a waste to simply wash away the precious concentrated seasoning and delicious beef fat stuck to the pan after grilling galbi.
- Those with a Korean palate that craves a spicy and satisfying carbohydrate finish after eating grilled meat.
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