Seoul Special

Name: Seoul Special
Prep time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Korean
Ingredients: 2 tbsp Gochujang (2 tablespoons gochujang (Korean red chili paste)); 1 tbsp Palm Sugar (1 tablespoon finely grated palm sugar or dark brown sugar); 1 tbsp Rice Vinegar (1 tablespoon plus 2 teaspoons rice vinegar, divided); 2 tsp Sesame Oil (2 teaspoons toasted sesame oil); 6 oz Beef Chuck Roast (6 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes, and chilled); 6 oz Sirloin Steak (6 ounces sirloin steak, cut into 1 1/2-inch cubes and chilled); 1 cup Kimchi (1 cup packed kimchi, thinly sliced, divided); 2 tbsp Ketchup (2 tablespoons ketchup); ½ tsp Fish Sauce (1/2 teaspoon fish sauce); 6 pieces Egg (6 large eggs); 1 tsp Soy Sauce (1 teaspoon soy sauce); 5 tbsp Peanut Oil (5 tablespoons peanut oil, divided, plus extra if needed); 10 pieces Mushrooms, Shiitake (10 fresh shiitake mushrooms, thinly sliced (about 4 cups)); 2 tsp Kosher Salt (2 teaspoons kosher salt, divided); 1 tbsp Ginger (1 tablespoon finely grated fresh ginger); 2 cloves Garlic (2 cloves garlic, finely chopped); 1 piece Frozen Spinach (1 (10-ounce) box frozen spinach, cooked, drained, squeezed dry, and then picked apart again); 5 cup Scallion (5 scallions, thinly sliced on the bias (1 cup)); 4 cup White Rice (4 cups leftover takeout-style white rice); 1 tsp Sesame Seeds (1 teaspoon toasted sesame seeds)

Seoul Special - Mains (Korean)

90 minKorean

Servings4

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Dairy Free

Ingredients

For 4 servings

Gochujang2 tbsp · 2 tablespoons gochujang (Korean red chili paste)
Palm Sugar1 tbsp · 1 tablespoon finely grated palm sugar or dark brown sugar
Rice Vinegar1 tbsp · 1 tablespoon plus 2 teaspoons rice vinegar, divided
Sesame Oil2 tsp · 2 teaspoons toasted sesame oil
Beef Chuck Roast6 oz · 6 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes, and chilled
Sirloin Steak6 oz · 6 ounces sirloin steak, cut into 1 1/2-inch cubes and chilled
Kimchi1 cup · 1 cup packed kimchi, thinly sliced, divided
Ketchup2 tbsp · 2 tablespoons ketchup
Fish Sauce½ tsp · 1/2 teaspoon fish sauce
Egg6 pieces · 6 large eggs
Soy Sauce1 tsp · 1 teaspoon soy sauce
Peanut Oil5 tbsp · 5 tablespoons peanut oil, divided, plus extra if needed
Mushrooms, Shiitake10 pieces · 10 fresh shiitake mushrooms, thinly sliced (about 4 cups)
Kosher Salt2 tsp · 2 teaspoons kosher salt, divided
Ginger1 tbsp · 1 tablespoon finely grated fresh ginger
Garlic2 cloves · 2 cloves garlic, finely chopped
Frozen Spinach1 piece · 1 (10-ounce) box frozen spinach, cooked, drained, squeezed dry, and then picked apart again
Scallion5 cup · 5 scallions, thinly sliced on the bias (1 cup)
White Rice4 cup · 4 cups leftover takeout-style white rice
Sesame Seeds1 tsp · 1 teaspoon toasted sesame seeds

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Steps

1Whisk together the gochujang, palm sugar, 2 teaspoons of the rice vinegar, and the sesame oil in a medium bowl and set aside.
2Pulse the chuck and sirloin in a food processor until it resembles a coarse, medium grind, 8 one-second pulses. Add the gochujang mixture and pulse two more times to combine. Transfer to a medium bowl, cover, and refrigerate for 30 minutes.
3Stir 1/2 cup of the kimchi together with the remaining 1 tablespoon vinegar, along with all of the ketchup and fish sauce and set aside.
4Whisk the eggs with the soy sauce until homogenous.
5Heat a large sauté pan or wok (about 15 inches in diameter) over high heat for at least 5 minutes, then add 2 tablespoons of the peanut oil, followed by the mushrooms and 1 teaspoon of the salt. Sear, undisturbed, for a minute and a half, then stir and continue cooking until the mushrooms develop well-browned, crispy edges, about 2 minutes. Remove the mushrooms from the pan and drain on a paper towel-lined plate.
6Add 1 tablespoon more peanut oil to the pan, followed by the ginger, garlic and remaining teaspoon of salt. Count to three, and then add all of the meat and marinade. Cook, stirring constantly, until the meat is no longer pink, about 5 minutes. When the pan is almost dry, add the kimchi mixture and stir, scraping up any browned bits stuck to the bottom of the pan.
7Add the spinach to the pan and cook, stirring, for 1 minute. Add the eggs and reserved mushrooms and continue to cook, stirring constantly, until scrambled and set, 30 seconds to 1 minute. Fold in the scallions and immediately transfer to a large serving bowl. Set aside while you fry the rice.
8Heat the remaining 2 tablespoons of the peanut oil in the now-empty sauté pan over high heat just until it shimmers. Add the rice to the pan, mashing it into a thin layer, and cook undisturbed until you hear it start to crackle, about 5 minutes. Stir in the remaining 1/2 cup of kimchi and cook until just heated through, about 1 minute. Portion into 4 bowls, top with the scramble, and garnish with sesame seeds. Serve.