Crispy Skillet Rice With Gochujang Ground Beef And Kimchi Recipes

Steps:

• In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
• In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
• Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
• Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
• Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.

Steps:

• In a medium to large skillet, melt butter. Add rice, dried garlic, dried onion and black pepper.
• Stirring quite frequently, saute' the mix until the rice changes to a pale brown color.
• Shake the can of broth, then open it and carefully pour it into the skillet with the rice.
• If you want to add pre-cooked meats and canned vegetables(frozen vegetables will add more time to cooking), do this now -- otherwise:.
• Add water to the point where the liquid is two times the amount of the rice, a 2 to 1 ratio. This is a key to success with this rice.
• Stir to mix it all, while bringing it to a boil.
• Turn your heat down to a simmer and cover your skillet.
• Cook for 18 to 20 minutes without lifting the cover (this is another key to success with this rice). I prefer glass lids for my pots and skillets so I can see inside my skillet without lifting the lid.
• When your rice gets holes that look like you've poked your finger in it all over, it is most likely done.
• At this point lift the lid and stir the rice to see if it's finished and to relieve the heat at the bottom and mix flavor.

Steps:

• In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat.
• Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper.
• Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through.
• Remove from heat and stir in the grated cheddar cheese until melted and combined.
• Top with crushed corn chips just before serving.