5.0 from 3 votes

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!

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.

HOW TO MAKE BULGOGI FRIED RICE

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.

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.

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.

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.

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!

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.

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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.