If you love bold flavors and comforting meals, bulgogi fried rice is a must-try. This dish combines the sweet and savory marinated beef with delicious fried rice. It’s quick and so easy to make!

Korean bulgogi fried rice

WHAT IS BULGOGI FRIED RICE

Bulgogi fried rice is a Korean-inspired dish that combines two elements of Korean cuisine: bulgogi and fried rice. Bulgogi, which means “fire meat,” refers to thinly sliced beef that is marinated and then grilled or stir-fried. This beef is then mixed with fried rice, which is cooked with vegetables and seasoned with a mixture of soy sauce, sesame oil, and other delicious ingredients.

INGREDIENTS YOU’LL NEED

  • Rice: Day-old cooked white rice is ideal for fried rice as it is drier and less sticky, which helps achieve the perfect texture.
  • Beef: Thinly sliced ribeye or sirloin works best for bulgogi. These cuts are tender and flavourful.
  • Vegetables: Onions, green onions, carrots, garden peas, and kimchi add texture, colour, and nutrients to the dish.
  • Aromatics: Garlic and ginger provide a fragrant base for the fried rice.
  • Gochujang paste: This Korean chilli paste adds a sweet and spicy kick.
  • Fried rice sauce: Soy sauce, sesame oil, mirin, and maple syrup make a perfect sauce.
  • Bulgogi marinade: A blend of soy sauce, brown sugar, sesame oil, mirin, ginger, garlic, red apple or Asian pear, onion, and black pepper ensures the beef is packed with flavour.
  • Garnish: Sesame seeds, extra green onions, fried egg, and sliced chilli for added taste and presentation.
Korean bulgogi fried rice

HOW TO MAKE IT

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Prepare the bulgogi:

  • Make the marinade: In a food processor, blend together soy sauce, brown sugar, sesame oil, mirin, ginger, garlic, red apple or Asian pear, onion, and black pepper until smooth.
Korean bulgogi fried rice
  • Marinate the beef: In a bowl, combine the thinly sliced beef with the prepared marinade. Mix well, ensuring the beef is evenly coated. Let it marinate in the refrigerator for at least 30 minutes, preferably overnight.
Korean bulgogi fried rice
  • Cook the beef: Heat a large skillet or pan over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated beef and cook for about 3-5 minutes until fully cooked. Remove from the skillet and set aside.
Korean bulgogi fried rice

Step 2: Prepare the fried rice:

  • Make the sauce: In a small bowl, combine soy sauce, sesame oil, mirin, and maple syrup or honey. Set aside.
  • Sauté aromatics: Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil. Add minced garlic, grated ginger, and sliced onions. Sauté until the onions are translucent and fragrant.
  • Add gochujang: Stir in the gochujang paste and cook for about a minute.
  • Add rice and vegetables: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Then add the green onions, carrots, peas, and kimchi. Stir well to combine.
Korean bulgogi fried rice
  • Add the sauce: Pour in the prepared sauce and cook for an additional 2-3 minutes, ensuring everything is well mixed and heated through.
  • Combine with bulgogi: Add the cooked beef bulgogi to the fried rice and stir well.

Step 3: Serve and enjoy. Transfer the bulgogi fried rice to serving plates. Optionally, garnish with sesame seeds, extra green onions, a fried egg, and sliced chilli for added flavour and presentation. Enjoy your delicious homemade bulgogi fried rice!

Korean bulgogi fried rice

STORING

Bulgogi fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water to prevent it from drying out.

TOP TIPS

  • Use day-old rice: Freshly cooked rice is too moist and sticky for fried rice. Day-old rice has a drier texture, which is perfect for achieving the right consistency.
  • Thinly slice the beef: For the best texture and flavour absorption, ensure your beef is sliced as thinly as possible.
  • Marinate overnight: While 30 minutes is sufficient, marinating the beef overnight will enhance the flavour.
  • Don’t overcrowd the pan: Cook the beef in batches if necessary to ensure it gets a nice sear and doesn’t steam.
  • Adjust spice level: Feel free to adjust the amount of gochujang paste to suit your spice preference.
Korean bulgogi fried rice

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FAQ

What type of rice is best for this recipe?

Short-grain white rice works best for fried rice due to its slightly sticky texture, which helps the rice clump together nicely without becoming mushy.

How can I add more vegetables to this dish?

You can add more vegetables such as bell peppers, zucchini, spinach, or broccoli. Just ensure they are finely chopped so they cook quickly and evenly.

Korean Bulgogi Fried Rice

Recipe by Magda Gonczaruk | Good Food Discoveries
5.0 from 1 vote
Course: DinnerCuisine: KoreanDifficulty: Easy
Servings

2 to 3

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories per serving

834

kcal
Total time

35

minutes

If you love bold flavors and comforting meals, bulgogi fried rice is a must-try. This dish combines the sweet and savory marinated beef with delicious fried rice. It’s quick and so easy to make!

Cook Mode

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INGREDIENTS

  • 2 cups cooked white rice, preferably day-old

  • 1 lb (450g) thinly sliced beef (such as ribeye or sirloin)

  • 2 tablespoons vegetable oil

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 2 tbsp gochujang paste (or more/less to taste)

  • 2 green onions, chopped

  • 1 carrot, finely diced

  • 1/2 cup garden peas

  • 1 cup kimchi, chopped

  • BULGOGI MARINADE:
  • 3 tablespoons soy sauce

  • 1 1/2 tablespoons brown sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon mirin (rice wine)

  • 1/2 -inch fresh ginger, peeled

  • 2 garlic cloves

  • 1/2 red apple or Asian pear, peeled and deseeded

  • 1/4 small onion

  • Pinch black pepper

  • FRIED RICE SAUCE:
  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon mirin

  • 1 tablespoon maple syrup or honey

  • GARNISH:
  • fried egg

  • sesame seeds

  • sliced green onions

  • sliced chilli

DIRECTIONS

  • Prepare bulgogi:
  • In a food processor, place all marinade ingredients and process until smooth. Alternatively, puree red apple (or Asian pear), finely chop onion and mince garlic, then combine with remaining marinade ingredients.
  • In a bowl, combine the thinly sliced beef with prepared marinade.
  • Mix well, ensuring the beef is evenly coated with the marinade. Let it marinate for at least 30 minutes in the refrigerator (preferably overnight).
  • Once ready, heat a large skillet or pan over medium-high heat and add 1 tablespoon of vegetable oil.
  • When hot, add marinated beef and cook for about 3-5 minutes until cooked through. Remove from the skillet and set aside.
  • Prepare the fried rice:
  • In a small bowl, combine all sauce ingredients and set aside.
  • Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil.
  • Once the oil is hot, add minced garlic, grated ginger and sliced onions. Sauté until onions are translucent and fragrant.
  • Add gochujang, combine and cook for about a minute.
  • Add the cooked rice to the skillet, breaking up any clumps with a spatula.
  • Then add vegetables – green onion, carrots, peas and kimchi to the skillet.
  • Stir in the sauce and cook for additional 2-3 minutes.
  • Once hot and well combined, add beef bulgogi and stir well together.
  • Transfer the Bulgogi Fried Rice to serving plates, top with fried egg, extra green onions, sesame seeds and chilli for extra heat. Enjoy!

Notes

  • Bulgogi fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water to prevent it from drying out.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

  • Total number of serves: 3
  • Calories: 834kcal
  • Carbohydrates: 69.7g
  • Protein: 37.5g
  • Fat: 28.5g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 8.5g
  • Potassium: 496.3mg
  • Fiber: 5g
  • Sugar: 26g

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