Bulgogi Kimchi Fried Rice
Servings 4
Ingredients
**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
Instructions
**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.
**Assembly:**
- Serve with a fried egg on top, along with green onions, sesame seeds, and chopped nori. Enjoy your flavorful feast!