Korean Beef Fried Rice (Print Version)
# Ingredients:
→ Beef Marinade
01 -
6 tablespoons soy sauce (light variety)
02 -
3 tablespoons brown sugar
03 -
2 tablespoons rice wine vinegar
04 -
1 whole apple, finely grated
05 -
2 cloves garlic, finely minced
06 -
1 teaspoon freshly minced ginger
07 -
½ teaspoon black pepper, ground
08 -
250g fillet steak, sliced thin against the grain
→ Fried Rice Base
09 -
1 tablespoon sunflower oil
10 -
3 garlic cloves, minced
11 -
2 tablespoons gochujang (Korean chili paste)
12 -
2-3 tablespoons kimchi, chopped
13 -
1 medium carrot, cut into thin matchsticks or diced small
14 -
1 teaspoon red pepper flakes
15 -
3 tablespoons soy sauce (light variety)
16 -
2 teaspoons toasted sesame oil
17 -
1 teaspoon freshly ground black pepper
18 -
1 teaspoon granulated sugar
19 -
250g cooked jasmine rice (about 2 servings worth)
→ Toppings
20 -
2 large eggs for frying
21 -
Nori seaweed sheets, torn into pieces
22 -
2 spring onions, thinly sliced
# Instructions:
01 -
Start by slicing your steak into thin strips, making sure to cut against the grain for maximum tenderness. In a medium mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated apple, minced garlic, ginger, and black pepper until well combined. Add your beef slices to the marinade and toss everything together so each piece is nicely coated. Let this sit for at least 15 minutes at room temperature, or cover with plastic wrap and refrigerate for up to 24 hours for deeper flavor.
02 -
In a small bowl, mix together the minced garlic, gochujang, chopped kimchi, red pepper flakes, soy sauce, sesame oil, black pepper, and sugar. Give it a good stir and taste it—you're looking for a balance of spicy, tangy, sweet, and savory all in one bite. Adjust the seasoning if needed, then set this sauce aside while you cook the beef.
03 -
Heat a non-stick frying pan over medium heat and add a teaspoon of oil. Once the pan is hot, add the marinated beef slices (but don't pour in the extra marinade, as that will make the meat steam instead of sear). Spread the beef out in a single layer and let it cook undisturbed for about 5 minutes, or until it's nicely browned and cooked through. Transfer the cooked beef to a plate and set aside.
04 -
Using the same pan (no need to wash it—all those flavorful bits add to the dish!), add your cooked rice and break up any clumps with your spatula. Pour in the sauce you made earlier along with the julienned carrots, and toss everything together over medium-high heat. Add the cooked beef back into the pan and stir-fry for another 2-3 minutes until everything is heated through and well combined. Taste and adjust the seasoning with more soy sauce or pepper if needed.
05 -
While the rice is finishing up, heat another small pan and fry your eggs sunny-side up or to your preferred doneness. Once everything is ready, divide the bulgogi fried rice between two bowls or plates. Top each serving with a fried egg, some torn nori pieces, and a generous sprinkle of sliced spring onions. Dig in while it's hot!
# Notes:
01 -
This dish is perfect for using up leftover rice—day-old rice actually works better than fresh because it's drier and fries up beautifully without getting mushy.
02 -
The grated apple in the marinade is a traditional Korean technique that helps tenderize the meat while adding a subtle sweetness to balance the salty soy sauce.
03 -
If you can't find gochujang, you can substitute with sriracha or another Korean chili paste, though the flavor will be slightly different.