Description
Bulgogi Fried Rice is a flavorful Korean-inspired dish combining tender marinated bulgogi beef with savory fried rice, fresh carrots, and tangy kimchi. This quick and easy recipe balances sweet and savory flavors and is perfect for a delicious weeknight meal.
Ingredients
Bulgogi Marinade
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tbsp rice vinegar
- 2 cloves garlic, minced
- ½ pear or 3 tbsp apple juice
Meat
- ½ lb sirloin or flank steak, thinly sliced cross grain
Fried Rice
- 3 cups cooked medium grain rice (preferably at least one day old)
- 3-4 cloves garlic, minced
- ½ onion, diced
- 1 cup carrots, diced
- ½ cup kimchi, plus more for garnish
- 2 tbsp green onions, chopped
Stir Fry Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp sesame oil
Instructions
- Prepare Bulgogi Marinade: In the bowl of a food processor, add soy sauce, sesame oil, rice vinegar, minced garlic, and half a pear or apple juice. Blend until well combined.
- Marinate Steak: Place the thinly sliced steak in a bowl. Pour the marinade over the meat and toss to coat thoroughly. Let it marinate for at least 30 minutes, or up to four hours for deeper flavor.
- Prepare Ingredients: While the meat marinates, dice the onion and carrots, mince garlic cloves, chop green onions, and measure out cooked rice, kimchi, and stir fry sauce ingredients.
- Mix Stir Fry Sauce: In a small bowl, combine oyster sauce, soy sauce, and sesame oil. Set this sauce aside for later use.
- Cook Bulgogi Beef: Heat a wok or large skillet over high heat. When hot, add a drizzle of oil and stir fry the marinated beef for 1-2 minutes until approximately 80% cooked. Remove beef from wok and set aside to keep warm.
- Sauté Aromatics: In the same wok, add diced onion and minced garlic. Cook, stirring frequently, until they begin to soften and become fragrant, about 2-3 minutes.
- Fry Rice and Vegetables: Add the cooked rice to the wok and stir to combine with the onions and garlic. Then add the diced carrots and toss thoroughly.
- Add Stir Fry Sauce: Pour the prepared stir fry sauce over the rice mixture. Toss well to evenly coat the rice and vegetables.
- Combine Meat and Kimchi: Return the cooked bulgogi beef to the wok. Add the kimchi and toss everything together one final time, ensuring all ingredients are well mixed and heated through.
- Finish and Serve: Remove the wok from heat. Garnish with chopped green onions. Serve hot and enjoy your Bulgogi Fried Rice!
Notes
- Use day-old rice if possible; it prevents the fried rice from becoming mushy.
- Adjust the amount of kimchi to your taste for spice and tanginess.
- Thinly slice the steak against the grain for tender beef bites.
- Marinating the beef longer enhances the flavor but 30 minutes is sufficient if short on time.
- Fresh pear can be substituted with apple juice for the marinade if pears are unavailable.
