Korean·non-vegetarian·medium

Gochujang Glazed Bulgogi with Kimchi Fried Rice and Sesame Egg

Name: Gochujang Glazed Bulgogi with Kimchi Fried Rice and Sesame Egg
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g beef sirloin or ribeye, thinly sliced; 3 tbsp gochujang (Korean chili paste); 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp mirin; 2 tsp minced garlic; 1 tsp grated ginger; 1 tbsp toasted sesame oil; 4 cups cooked short-grain white rice (day-old preferred); 1 cup baechu kimchi, drained and chopped; 2 tbsp kimchi juice; 3 tbsp neutral oil (e.g., avocado or grapeseed); 4 large eggs; 1 tbsp toasted sesame seeds; 3 stalks scallions, thinly sliced; to taste salt; to taste black pepper

Imagine tender, thinly sliced beef sizzling in a sweet and spicy gochujang glaze, its edges caramelizing to a perfect char. The deep, funky warmth of fermented Korean chili paste mingles with soy, garlic, and a touch of honey, creating a sticky, umami-rich coating that clings to every morsel. You serve it over a bed of kimchi fried rice — each grain kissed by the tangy, fiery red of well-aged baechu kimchi and fragrant sesame oil. A crispy-edged fried egg with a runny golden yolk crowns the dish, threaded with toasted sesame seeds and scallions. This recipe draws from the soul of Korean home cooking: bold contrasts, fermented depth, and that irresistible balance of heat, sweet, and savoriness that keeps you coming back spoonful after spoonful. It’s a comforting, spicy, and utterly satisfying meal that feels like a warm hug from a Korean grandmother.

50 min(prep 30 + cook 20)

4 servings

620 kcal

Ingredients

beef sirloin or ribeye, thinly sliced400g
gochujang (Korean chili paste)3 tbsp
soy sauce2 tbsp
honey1 tbsp
mirin1 tbsp
minced garlic2 tsp
grated ginger1 tsp
toasted sesame oil1 tbsp
cooked short-grain white rice (day-old preferred)4 cups
baechu kimchi, drained and chopped1 cup
kimchi juice2 tbsp
neutral oil (e.g., avocado or grapeseed)3 tbsp
eggs4 large
toasted sesame seeds1 tbsp
scallions, thinly sliced3 stalks
saltto taste
black pepperto taste

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a medium bowl, whisk together gochujang, soy sauce, honey, mirin, garlic, ginger, and sesame oil. Add the sliced beef and toss to coat thoroughly. Marinate at room temperature for 15 minutes (or refrigerate up to 2 hours for deeper flavor).
2
While the beef marinates, heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over high heat. Add the chopped kimchi and stir-fry for 2 minutes until fragrant. Add the rice and kimchi juice, breaking up any clumps, and stir-fry for 3–4 minutes until the rice is evenly coated and slightly crispy. Season with salt and pepper. Divide the fried rice among four bowls.
3
Wipe out the skillet and add 1 tablespoon of neutral oil over medium-high heat. Add the marinated beef in a single layer (work in batches if needed) and cook without stirring for 2 minutes to get a good sear. Flip and cook for another 1–2 minutes until caramelized and cooked through. Set aside on a plate.
4
Reduce heat to medium. In the same skillet, add the remaining 1 tablespoon oil. Crack the eggs into the pan, keeping them separate. Cook until the whites are set but the yolks are still runny, about 2–3 minutes. Season lightly with salt.
5
Top each bowl of fried rice with the glazed bulgogi. Place a fried egg on top of each serving. Sprinkle generously with sesame seeds and scallions. Serve immediately — stir the yolk into the rice for a luscious, velvety finish.

#korean #bulgogi #kimchi-fried-rice #gochujang #bibimbap-style

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