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Korean Bulgogi Beef with Spicy Kimchi Fried Rice

Korean Bulgogi Beef - featured image
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A flavorful and easy Korean dish featuring savory-sweet bulgogi beef paired with spicy kimchi fried rice, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 1 pound (450g) thinly sliced beef ribeye or sirloin
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1/2 teaspoon black pepper
  • 1 small onion, finely grated or pureed
  • 1 green onion, chopped
  • 3 cups (about 600g) cooked jasmine rice, preferably day-old
  • 1 cup (150g) kimchi, chopped
  • 1 tablespoon kimchi juice
  • 2 tablespoons vegetable or canola oil
  • 2 cloves garlic, minced
  • 1 small carrot, diced (optional)
  • 2 green onions, sliced
  • 1 teaspoon gochujang (optional)
  • 1 teaspoon toasted sesame seeds (for garnish)
  • Fresh cilantro or additional green onion (optional garnish)
  • Fried eggs (optional)

Instructions

  1. Prepare the Bulgogi Marinade: In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, grated onion, and chopped green onion. Stir well until the sugar dissolves, about 1-2 minutes.
  2. Marinate the Beef: Add the thinly sliced beef to the marinade. Coat every slice thoroughly. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
  3. Prepare the Kimchi Fried Rice Ingredients: Chop kimchi and dice carrot. Mince garlic and slice green onions. Have cooked jasmine rice ready, preferably cold.
  4. Cook the Bulgogi Beef: Heat a large skillet or cast iron pan over medium-high heat. Add marinated beef in a single layer and sear for 2-3 minutes on each side until caramelized and cooked through. Remove from heat and set aside.
  5. Make the Kimchi Fried Rice: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add minced garlic and diced carrot, stir-fry for about 2 minutes.
  6. Add chopped kimchi and kimchi juice, stir-fry for another 2 minutes.
  7. Add cold cooked rice and stir well to break up clumps. Add gochujang if using and mix thoroughly.
  8. Cook for 4-5 minutes, stirring often, until rice is heated through and slightly crispy. Stir in sliced green onions just before removing from heat.
  9. Plate and Garnish: Serve bulgogi beef over or alongside kimchi fried rice. Garnish with toasted sesame seeds, fresh cilantro or extra green onions, and top with a fried egg if desired.

Notes

Use day-old rice for best texture in fried rice. Marinate beef for at least 30 minutes for optimal flavor and tenderness. Adjust spice level by varying kimchi and gochujang amounts. For gluten-free, use tamari instead of soy sauce. Thinly slice beef for quick cooking. Avoid overcrowding pan when searing beef to get a good caramelized crust.

Nutrition

Keywords: bulgogi, Korean beef, kimchi fried rice, spicy fried rice, easy Korean recipe, weeknight dinner, Korean marinade

Find it online: https://lucydishes.com/korean-bulgogi-beef-with-spicy-kimchi-fried-rice-easy-recipe-for-flavorful-dinner/