Korean Bulgogi Kimchi Fried Rice

This Korean Bulgogi Kimchi Fried Rice is bold, savoury and addictive.

Caramelized bulgogi beef, tangy kimchi and day-old rice are stir-fried with gochujang and sesame, then topped with a fried egg, scallions and sesame seeds for a bowl that is hard to stop eating.

Why You’ll Love This Recipe

• Bold, savoury and addictive
• Caramelized bulgogi with tangy kimchi
• Quick stir-fry with day-old rice
• Perfect topped with a fried egg

Instructions

1. Step 1: Cook the bulgogi. In a hot pan, cook the marinated beef until browned and slightly caramelized. Remove and set aside.
2. Step 2: Sauté kimchi and aromatics. In the same pan, add a little oil. Sauté garlic, onion and kimchi until fragrant and slightly softened (2-3 minutes).
3. Step 3: Add rice and season. Add cooked rice, gochujang, soy sauce and a splash of sesame oil. Stir-fry until the rice is evenly coated and heated through.
4. Step 4: Combine bulgogi. Return the cooked bulgogi to the pan and toss everything together for 1-2 minutes. Adjust seasoning to taste.
5. Step 5: Top and serve. Transfer to a bowl, top with a fried egg, scallions and sesame seeds. Serve hot and enjoy!

Tips & Variations

• Use day-old rice so the fried rice stays loose and does not turn mushy.
• Cook the beef in a very hot pan so it browns and caramelizes instead of steaming.
• Adjust the gochujang to taste, and leave it out if you prefer a milder fried rice.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• Bulgogi beef (thinly sliced) 300 g
• Kimchi 1 cup (chopped)
• Cooked rice 3 cups (preferably day-old)
• Soy sauce 2 tablespoons
• Brown sugar 1 tablespoon
• Sesame oil 1 tablespoon
• Garlic 3 cloves (minced)
• Onion 1/2 (sliced)
• Scallions 3 (chopped)
• Gochujang 1 tablespoon (optional)
• Sesame seeds 1 tablespoon (for garnish)
• Eggs 2 (for fried eggs)

Directions

1. Step 1: Cook the bulgogi. In a hot pan, cook the marinated beef until browned and slightly caramelized. Remove and set aside.
2. Step 2: Sauté kimchi and aromatics. In the same pan, add a little oil. Sauté garlic, onion and kimchi until fragrant and slightly softened (2-3 minutes).
3. Step 3: Add rice and season. Add cooked rice, gochujang, soy sauce and a splash of sesame oil. Stir-fry until the rice is evenly coated and heated through.
4. Step 4: Combine bulgogi. Return the cooked bulgogi to the pan and toss everything together for 1-2 minutes. Adjust seasoning to taste.
5. Step 5: Top and serve. Transfer to a bowl, top with a fried egg, scallions and sesame seeds. Serve hot and enjoy!

Conclusion

Serve hot, with the fried egg on top so the yolk runs into the rice. Store leftovers covered in the fridge for up to 2 days and reheat in a hot pan, adding a fresh fried egg when serving again.