Bulgogi Fried Rice: A Collection of Delicious Recipes

Why I Love This Recipe

• Quick: This dish is the ideal choice for a speedy weeknight dinner when time is of the essence. Using leftover or microwavable rice simplifies the cooking process. Just marinate the beef (which can even be prepped in advance), fry everything together, and in less than 30 minutes, you have a delicious meal!
• Bursting with Flavor: If you’ve yet to try Korean ingredients, you’re missing out! Gochujang, kimchi, and bulgogi-style seasonings are incredibly tasty. I’ve crafted a simple marinade that infuses the beef with rich flavors, making this dish a true feast for the senses.
• Meal Prep: I love recipes that can be made in advance for easy lunches. This one fits the bill perfectly. You can prepare a few portions, store them in airtight containers, and keep them in the fridge for up to three days.

Craving more Korean-inspired dishes? Be sure to check out my Korean-style rice balls, Korean-style butter beans, or Gochujang feta pastries!

What is Bulgogi?

Bulgogi, which translates to “fire meat,” is a popular Korean dish made from thinly sliced, marinated beef cooked on a grill or griddle. Traditionally, the marinade features soy sauce, gochugaru, and often grated pear to help tenderize the meat. In this recipe, I opted for grated apple, which worked beautifully.

Bulgogi is typically served with rice and a variety of side dishes, including kimchi and leafy vegetables. Korean BBQ restaurants often feature a grill at the center of the table, where diners cook their marinated meat to their preference—a fun and communal dining experience.

This bulgogi-style fried rice draws inspiration from the marinade and flavors associated with bulgogi, creating a unique yet accessible dish that I am confident you will love.

What is Kimchi?

If you’re unfamiliar with kimchi, you’re in for a treat. It’s a classic Korean side dish made from salted and fermented vegetables, typically Napa cabbage and Korean radish, seasoned with gochugaru, garlic, ginger, and spring onions. You can enjoy kimchi on its own, serve it as a side, or incorporate it into various dishes like stir-fries or soups.

What Type of Rice Should I Use?

For optimal results in stir-fried rice dishes, it’s best to use day-old, leftover, or dried rice. This ensures that the rice is dry and lacks moisture, preventing it from becoming mushy. I personally recommend long-grain jasmine rice for this recipe, which can either be prepared in advance or purchased as microwavable rice—perfect for busy evenings!

Recipe Ingredients

Soy Sauce: Opt for light soy sauce rather than dark for balance in flavor and sodium content.

Brown Sugar: Use brown sugar for a caramel-like essence to contrast the spicy and salty elements.

Rice Wine Vinegar: This ingredient helps to balance flavors and tenderize the meat.

Apple: Grated to ensure the sweetness tenderizes the meat while adding a lovely fruity flavor.

Garlic: A must-have in this dish, use 5 cloves divided between the marinade and the fried rice.

Ginger: Fresh ginger elevates the bulgogi marinade, creating a fragrant and flavorful dish.

Gochujang: This Korean fermented red pepper paste is essential for authenticity.

Kimchi: A delightful addition, use jarred or homemade kimchi for the best results.

Carrot: Adds color and crunch—feel free to julienne or dice as you prefer.

Egg: A fried egg on top is optional but highly recommended for that perfect finish.

Nori: Torn fresh nori sheets add extra crunch and a lovely salty depth to the dish.

Beef: Choose your preferred cut for this dish—ribeye, tenderloin, or flank steak work well.

Bulgogi Fried Rice Ingredient Substitutions

Soy Sauce: For a gluten-free option, use Tamari; coconut aminos offer a sweet alternative.

Brown Sugar: Coconut sugar can be used for a similar effect, and honey or maple syrup are great alternatives as well.

Rice Wine Vinegar: Apple cider vinegar can work if you lack rice wine vinegar.

How to Make Bulgogi Fried Rice: Step by Step

Step 1: Marinate the Beef

• Slice your beef against the grain into thin strips.
• In a medium bowl, combine all marinade ingredients.
• Coat the beef thoroughly in the marinade and let it sit for a minimum of 15 minutes to max 24 hours.

Step 2: Make Your Fried Rice Sauce

• Mix your fried rice sauce ingredients in a small bowl until well combined.
• Set aside while you fry the beef.

Step 3: Fry Your Beef

• Heat a non-stick frying pan on medium and add a teaspoon of oil.
• Add the marinated beef (avoiding the excess marinade).
• Fry for 5 minutes until golden brown and cooked through. Set aside.

Step 4: Stir Fry Your Rice and Combine

• In the same pan, add your cooked rice along with the beef, sauce, and any additional veggies.
• Stir well, ensuring everything is combined evenly.
• Fry an egg in another pan, if desired.
• Serve the bulgogi fried rice topped with the fried egg, nori, and spring onions.

Recipe FAQs