Sheet-Pan Kimchi Rice

This sheet pan fried rice is one of our favorite recipes of late – it’s easy, it’s fast, and it’s packed with both flavor AND nutrition. We adapted our no-recipe-recipe version from Eric Kim’s original NYT recipe, linked here – the whole process took us about 45 minutes, much of which is time spent with the rice in the oven.

Start by freshly steaming some rice - if you have some leftover on hand, that can work too. Whisk together kimchi juice, gochujang, soy sauce, and a big glug of sesame oil - season that mixture to taste with sugar and salt. Add diced raw onion and chopped kimchi to your sauce before folding it in with your fresh rice along with some butter and toasted seaweed (crumbled into pieces). Spread your rice onto a baking sheet, add pinches of Phil’s Finest Korean BBQ beef directly on top, and bake in your oven for about 30 minutes at 425F. Bake until it’s golden brown and delicious, and finish it off with a runny-yolk fried egg and fresh scallions if you have them. 

“Kimchi fried rice doesn’t need a weeknight makeover — it’s already so easy. But this oven method maximizes the surface area of the dish by using a sheet pan, increasing the potential for that coveted nurungji, or scorched rice. By baking this dish, you can start with fresh rice (no need for day-old), as the dry oven heat draws out the moisture from the moist grains and turns them crispy-chewy, plus the only active cooking required here is stirring together the ingredients. The oven handles the rest, which means no actual stir-frying.” -excerpted from Eric Kim’s recipe in the New York Times, linked here