Korean·non-vegetarian·medium

Gochujang Glazed Bulgogi with Kimchi Fried Rice

Name: Gochujang Glazed Bulgogi with Kimchi Fried Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g sirloin steak, thinly sliced; 4 tbsp soy sauce; 2 tbsp gochujang (Korean chili paste); 2 tbsp honey; 2 tbsp sesame oil; 4 cloves minced garlic; 1 tbsp grated ginger; 1/2 cup pear, grated; 4 cups cooked short-grain rice; 1 cup kimchi, chopped; 2 tbsp kimchi juice; 1 medium carrot, julienned; 1/2 medium zucchini, julienned; 4, for garnish scallions, sliced; 1 tsp, optional gochugaru (Korean chili flakes)

Imagine tender, caramelized slices of beef bulgogi, kissed by sweet and spicy gochujang, sitting atop a bed of tangy, smoky kimchi fried rice. This is my love letter to Korean comfort food—a dish that brings together the best of a barbecue night and a cozy home-cooked meal. You'll sear the marinated beef until it's beautifully charred, then let the glossy glaze cling to every bite. The rice, studded with crisp vegetables and fiery kimchi, absorbs all those incredible flavors, creating a perfect harmony. It's a vibrant, satisfying bowl that feels both familiar and exciting, ready to become your new weeknight favorite.

50 min(prep 30 + cook 20)

4 servings

620 kcal

Ingredients

sirloin steak, thinly sliced500g
soy sauce4 tbsp
gochujang (Korean chili paste)2 tbsp
honey2 tbsp
sesame oil2 tbsp
minced garlic4 cloves
grated ginger1 tbsp
pear, grated1/2 cup
cooked short-grain rice4 cups
kimchi, chopped1 cup
kimchi juice2 tbsp
carrot, julienned1 medium
zucchini, julienned1/2 medium
scallions, sliced4, for garnish
gochugaru (Korean chili flakes)1 tsp, optional

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic, ginger, and grated pear. Add the sliced beef, toss to coat, and marinate for at least 30 minutes (or up to 2 hours in the fridge).
2
Heat a large skillet or wok over high heat. Add a splash of oil, then cook the beef in batches, searing until caramelized and cooked through, about 2 minutes per batch. Remove from the skillet and set aside.
3
In the same skillet, add the chopped kimchi and its juice. Cook for 2 minutes to deepen the flavor, then toss in the carrots and zucchini. Stir-fry for another 2 minutes until slightly softened.
4
Add the cooked rice to the skillet, breaking up any clumps. Stir-fry everything together, letting the rice get crispy edges. Season with gochugaru, if using, and adjust salt to taste.
5
To serve, divide the kimchi fried rice among four bowls. Top with the bulgogi, sprinkle with scallions, and drizzle any extra juices from the beef over the top. Serve immediately.
6
For extra indulgence, add a fried egg on top—slightly runny yolk will mingle beautifully with the flavors.

#bulgogi #kimchi #fried-rice #spicy

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