The cabbage is a little small, so I mixed a little bit of the stone foil in between and took it out. If it's the size of a regular cabbage head, just 1/4 of it will be enough. When you take out kimchi, make sure to put the kimchi soup dripping. The soup is also used to make delicious fried rice.

Use scissors to cut kimchi into small pieces. If you cut it with a knife on a cutting board, don't spill the kimchi soup and keep it in a good place.

Heat the pan and stir-fry the ground beef on a medium heat on medium heat. I don't put cooking oil because the beef itself produces oil.

Pour the soup from the cut kimchi into the beef when the meat is half cooked and half cooked. Think of it as squeezing out the kimchi soup as much as possible and adding it to the stir-fry of beef.

Pour in the kimchi soup, lower the heat slightly, and stir-fry until the kimchi soup is soaked into the meat.

When the meat is cooked and the kimchi soup is soaked into the meat and disappears, put all the cut kimchi and fry it. The kimchi needs to be cooked, so please raise the heat slightly.

When the kimchi is cooked transparently

Add rice and stir-fry it. Since they are all cooked, lower the heat slightly so that they don't burn.

Stir-fry the rice and stir-fried beef kimchi over low heat

Season with salt and pepper at the end.

Fried eggs are optional, but fried eggs are inseparable from kimchi fried rice. It was delicious to eat it with a little bit of kimchi fried rice and avocado!