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Bulgogi Beef Kimchi Fried Rice

Fried rice is good but Bulgogi Beef Kimchi Fried Rice is TOO good! The fried rice has a beautiful red color with a bit of a kick from the spicy kimchi and gochujang. And just when you thought it couldn't get better, the beef bulgogi is so tender and packed with so much flavor. You'll only want fried rice this way after the first bite!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

FRIED RICE

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

BULGOGI BEEF

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

FOR ASSEMBLY

  • sliced green onions
  • fried egg
  • chopped nori/seaweed sheets

Instructions 

MAKE THE BULGOGI BEEF

  1. To a bowl, add the 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.
  2. Heat a pan over high heat. Once very hot add the meat, making sure it is not crowded. As the meat cooks, the sauce will start to reduce and darken.
  3. Once the meat is cooked through and the sauce thickens to coat the meat, take it out of the pan. Set aside.

MAKE THE FRIED RICE

  1. Heat a pan over medium heat and add the butter, garlic, and gochujang. Saute for 1 minute.
  2. Then add the rice and mix it together. Saute for another 2 minutes to crisp up and fry the rice.
  3. Then add the kimchi juice, kimchi, carrots and peas, red pepper flakes, chili powder, soy sauce, black pepper, salt, and sesame oil. Mix together to combine evenly and cook for 2 to 3 more minutes.
  4. Add the beef bulgogi back in and stir together. Then take off the heat.
  5. Serve with a fried egg on top along with green onions, sesame seeds, and chopped nori! the green onions and frozen carrots and peas and mix again.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!