Bulgogi Kimchi Fried Rice

Posted on

Bulgogi Beef Kimchi Fried Rice takes fried rice to a whole new level! With its vibrant red color and a spicy kick from kimchi and gochujang, this dish is irresistible. And let’s talk about the beef bulgogi – it’s tender and bursting with flavor! After one taste, you’ll crave fried rice this way every time!

Bulgogi Kimchi Fried Rice

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4


**Fried Rice:**

  • 4 tablespoons of unsalted butter
  • 1 tablespoon of minced garlic
  • 2 tablespoons of gochujang
  • 4 cups of cooked jasmine rice
  • 2 tablespoons of kimchi juice
  • 1 cup of chopped kimchi
  • 1 cup of carrot and pea mix
  • 1/2 to 1 teaspoon of red pepper flakes adjust to taste
  • 1 teaspoon of chili powder
  • 3 tablespoons of low-sodium soy sauce
  • 3/4 teaspoon of black pepper
  • 3/4 teaspoon of salt
  • 2 teaspoons of sesame oil

**Bulgogi Beef:**

  • 1 pound of flank steak thinly sliced against the grain
  • 4 tablespoons of low-sodium soy sauce
  • 1 1/2 tablespoons of brown sugar
  • 1/4 cup of pear puree
  • 1 1/2 tablespoons of sesame oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 2 teaspoons of chili powder
  • 1 teaspoon of red pepper flakes
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of olive oil
  • 1 tablespoon of rice vinegar

**For Assembly:**

  • Sliced green onions
  • Fried egg
  • Chopped nori/seaweed sheets


**Making the Bulgogi Beef:**

  • In a bowl, combine 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.
  • Heat a pan over high heat. Once hot, add the meat, ensuring it’s not crowded. As it cooks, the sauce will thicken and darken.
  • When the meat is cooked through and the sauce coats it, remove from the pan and set aside.

**Making the Fried Rice:**

  • Heat a pan over medium heat. Add butter, garlic, and gochujang. Saute for 1 minute.
  • Add rice and saute for another 2 minutes to crisp it up.
  • Stir in kimchi juice, kimchi, carrots and peas, red pepper flakes, chili powder, soy sauce, black pepper, salt, and sesame oil. Cook for 2 to 3 minutes.
  • Add the beef bulgogi and stir. Remove from heat.


  • Serve with a fried egg on top, along with green onions, sesame seeds, and chopped nori. Enjoy your flavorful feast!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating