Rice with kimchee (kimchee bap)

Yield: 4 servings

Measure Ingredient
2½ cup Rice
¼ bunch Chinese Cabbage Kimchee
\N \N 7 oz. or 200 gm.
7 ounces Rib eye thinly sliced SEASONING MIXTURE:
3 tablespoons Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Prepared Sesame Seeds.
2 tablespoons Green Onion Minced
1 teaspoon Garlic Minced
\N \N Dash of Pepper
\N \N Black or White
3¼ cup Water or 3 1/2 cups
2 tablespoons Sesame Oil
2 \N Eggs
\N \N Pinch of Salt


1. Shred Kimchee without rinsing.

2. Shred beef and marinate in Seasoning Mixture.

3. Saute rice in sesame oil until translucent.

4. In deep pan or rice cooker, place first ⅓ of the Kimchee. Repeat the

process two more times and add 3⅓ cups water. Cook as for rice.

5. While cooking rice, make Egg Decorations, and shred.

6. Serve rice with shredded Egg Decoration on top.

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

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