Gochujang Glazed Bulgogi with Kimchi Fried Rice

Ingredients

• beef ribeye or sirloin400g
• gochujang (Korean chili paste)3 tbsp
• soy sauce2 tbsp
• honey or brown sugar2 tbsp
• sesame oil1 tbsp
• minced garlic4 cloves
• grated Asian pear2 tbsp
• cooked short-grain rice4 cups (600g)
• fermented napa cabbage kimchi (aged, chopped)200g
• pork belly, thinly sliced100g
• green onions, sliced4 stalks
• gochugaru (Korean chili flakes)1 tsp
• eggs4
• vegetable oil3 tbsp
• toasted sesame seeds1 tbsp
• sea saltto taste

Directions

1. 1

   Slice the beef against the grain into thin, bite-sized strips. In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated pear to form a smooth marinade. Add the beef, toss well, and let it marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).

2. 2

   While the beef marinates, prepare the kimchi fried rice. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the pork belly slices and cook until crispy and golden, about 3–4 minutes. Remove pork with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. 3

   Add the chopped kimchi to the same pan along with 1 tablespoon of the kimchi brine (from the jar). Stir-fry for 2–3 minutes until fragrant. Add the cold cooked rice, gochugaru, and most of the green onions (reserve some for garnish). Stir-fry vigorously, breaking up any clumps, until the rice is well coated and slightly toasted, about 4 minutes. Return the crispy pork to the pan, toss, and season with a pinch of salt. Keep warm.

4. 4

   In a separate skillet, heat the remaining 2 tablespoons of oil over high heat. Remove the beef from the marinade (discard excess) and sear the strips in a single layer, working in batches if needed. Cook for 1–2 minutes per side until caramelized and slightly charred at the edges. Do not overcrowd the pan. Transfer the cooked beef to a plate.

5. 5

   In the same skillet, fry the eggs sunny-side up in the residual oil until the whites are set but the yolks are still runny, about 2–3 minutes. To serve, divide the kimchi fried rice among four bowls. Top with the glazed bulgogi, place a fried egg on each portion, and garnish with the reserved green onions and toasted sesame seeds. Serve immediately, encouraging everyone to break the yolk and mix everything together.