June 26, 2023

Korean Bavette with Kimchi Fried Rice by Barry Horne

By Online Provenance Butcher
Korean Bavette with Kimchi Fried Rice by Barry Horne

Serves 2 


500g Korean marinated Bavette 

200g cooked rice (cold)

¼ jar of London Fermentary Kimchi

1 spring onion

100g Pancetta Lardons

1tsp gochujang 

½ tsp sugar

1tsp toasted sesame seeds


Start by making the fried rice. Add a small amount of oil to the pan and add the lardons, while that’s cooking finely chop the spring onion and separate into the white bottom and the green top. 

When the lardons are cooked add the white of the spring onion to the pan then the gochujang and sugar and cook for 1 min, add the cooked rice and mix together, add in the kimchi (if it’s in large pieces, chop it down)

Keep stir frying together until well incorporated, season to taste.

While the rice is cooking, pan fry or griddle the bavette, depending on the thickness; cook for 3-4 mins either side or until it reaches an internal temp of 52 degrees C.

Take out of the pan and rest.

To serve, add the green of the spring onion to the rice and place in a mound shape using a small bowl and place on the plate. Slice the bavette (against the grain) and serve alongside the rice.

Garnish with the toasted sesame seeds and serve.