BULGOGI KIMCHI FRIED RICE

Name: BULGOGI KIMCHI FRIED RICE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Korean
Ingredients: 4 tablespoons unsalted butter; 1 tablespoon minced garlic; 2 tablespoons gochujang; 4 cups cooked jasmine rice; 2 tablespoons kimchi juice; 1 cup chopped kimchi; 1 cup carrot and pea mix; 1/2 to 1 teaspoon red pepper flakes, adjust to taste; 1 teaspoon chili powder; 3 tablespoons low-sodium soy sauce; 3/4 teaspoon black pepper; 3/4 teaspoon salt; 2 teaspoons sesame oil; 1 pound flank steak, thinly sliced against the grain; 4 tablespoons low-sodium soy sauce; 1 1/2 tablespoons brown sugar; 1/4 cup pear puree; 1 1/2 tablespoons sesame oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 teaspoons chili powder; 1 teaspoon red pepper flakes; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon rice vinegar; sliced green onions; fried egg; chopped nori/seaweed sheets

8 steps

Prep:15minCook:30min

Fried rice is good but Bulgogi Beef Kimchi Fried Rice is TOO good! The fried rice has a beautiful red color with a bit of a kick from the spicy kimchi and gochujang. And just when you thought it couldn't get better, the beef bulgogi is so tender and packed with so much flavor. You'll only want fried rice this way after the first bite!

Updated at: Sun, 20 Aug 2023 10:27:00 GMT

Ingredients

4 servings

FOR FRIED RICE :

4 tablespoonsunsalted butter

1 tablespoonminced garlic

2 tablespoonsgochujang

4 cupsjasmine rice

cooked

2 tablespoonskimchi juice

1 cupkimchi

chopped

1 cupcarrot and pea mix

½ teaspoonred pepper flakes

adjust to taste

1 teaspoonchili powder

3 tablespoonslow-sodium soy sauce

¾ teaspoonblack pepper

¾ teaspoonsalt

2 teaspoonssesame oil

FOR BULGOGI BEEF :

1 poundflank steak

thinly sliced against the grain

4 tablespoonslow-sodium soy sauce

1 ½ tablespoonsbrown sugar

¼ cuppear puree

1 ½ tablespoonssesame oil

1 tablespoonminced garlic

1 tablespoonminced ginger

2 teaspoonschili powder

1 teaspoonred pepper flakes

½ teaspoonblack pepper

1 tablespoonolive oil

1 tablespoonrice vinegar

FOR ASSEMBLY :

chopped, seaweed sheets

Instructions

MAKE THE BULGOGI BEEF :

Step 1

To a bowl, add the steak, soy sauce, brown sugar, pear puree, sesame oil, minced garlic, minced ginger, chili powder, red pepper flakes, black pepper, olive oil, and rice vinegar.

Step 2

Heat a pan over high heat. Once very hot add the meat, making sure it is not crowded. As the meat cooks, the sauce will start to reduce and darken.

Step 3

Once the meat is cooked through and the sauce thickens to coat the meat, take it out of the pan. Set aside.

MAKE THE FRIED RICE :

Step 4

Heat a pan over medium heat and add the butter, garlic, and gochujang. Saute for 1 minute.

Step 5

Then add the rice and mix it together. Saute for another 2 minutes to crisp up and fry the rice.

Step 6

Then add the kimchi juice, kimchi, carrots and peas, red pepper flakes, chili powder, soy sauce, black pepper, salt, and sesame oil. Mix together to combine evenly and cook for 2 to 3 more minutes.

Step 7

Add the beef bulgogi back in and stir together. Then take off the heat.

Step 8

Serve with a fried egg on top along with green onions, sesame seeds, and chopped nori! the green onions and frozen carrots and peas and mix again.