Today, let’s make Gochujang Beef Fried Rice, one of my all-time favorite fried rice dishes. This is not like Chinese takeout-style fried rice. This is more like the fried rice you get at a Korean BBQ Restaurant, where they fry it right on the grill after you finish your meat. Yeah! It’s packed with rich beef flavor and that spicy, savory kick from the gochujang. Once you have a bite, this might change your fried rice rankings forever. So please give this a try. I promise, you won’t regret it.
Gochujang Fried Rice (4 servings)
Ingredients:
- 4 cups (840g) cooked and cooled short-grain white rice (day-old rice preferred)
- 3 cloves garlic
- 1/4 yellow onion
- 3-4 green onions, divided
- 1 tbsp neutral-tasting oil
- 0.7 lb (300g) ground beef (or protein of your choice)
- Kosher salt, to taste
- 1 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
- Fried eggs (optional), to serve
- Seasoned seaweed flakes (optional), to serve
- Cucumber slices (or salad greens) (optional), to serve
Sauce:
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp water
- Black pepper, to taste
Instructions:
PREP INGREDIENTS
1. Prep rice: If you don’t have leftover rice, cook 2 cups of rice. Wash it two or three times. Add 2 cups of water, or slightly less, to the bowl. Pop it into a rice cooker and press the “pressure cook” button. Once cooked, spread the rice on a tray and let it cool completely before using. (Once the excess moisture evaporates, the rice will be drier and less sticky, making it much easier to stir-fry.)
2. Prep the vegetables: Finely chop the garlic cloves. Finely dice the onion. Thinly slice the green onions, separating the whites and greens.
3. Make the sauce: Add all the sauce ingredients and mix well. Set aside. (If you can’t handle the heat, skip the Korean chili pepper flakes. They’re mostly here for that extra kick and color.)
MAKE GOCHUJANG FRIED RICE
1. In a large wok (or pan), heat 1 tablespoon of oil over medium-high heat. Once hot, add the ground beef, spread it out evenly, and let it sit for 2 minutes or until the bottom turns golden brown.
2. Flip, break up the beef, and cook for 1 to 2 minutes. Add the garlic, onion, and white parts of the green onions. Sauté for 2 minutes.
3. Give the sauce a quick stir and pour it into the wok. Sauté for 1 minute.
4. Add the cooked and cooled rice. Stir-fry for 2 to 3 minutes, or until every single grain of rice is perfectly coated in the sauce. Taste and add more salt to taste. Once it tastes perfect to you, turn off the heat.
5. Add the green parts of the green onions, sesame oil, and sesame seeds. Give it a final mix.
6. To serve, divide the fried rice among serving plates and garnish with a fried egg, seasoned seaweed flakes, and cucumber slices, if desired.
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Gochujang Fried Rice
Ingredients
- 4 cups cooked and cooled short-grain white rice (day-old rice preferred)
- 3 cloves garlic
- 1/4 yellow onion
- 3-4 green onions (divided)
- 1 tbsp neutral-tasting oil
- 0.7 lb ground beef (or protein of your choice)
- Kosher salt (to taste)
- 1 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds (to garnish)
- Fried eggs (optional), to serve (optional, to serve)
- Seasoned seaweed flakes (optional, to serve)
- Cucumber slices (or salad green (optional, to serve)
Sauce:
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp water
- Black pepper (to taste)
Instructions
Prep Ingredients
- Prep rice: If you don’t have leftover rice, cook 2 cups of rice. Wash it two or three times. Add 2 cups of water, or slightly less, to the bowl. Pop it into a rice cooker and press the u0022pressure cooku0022 button. Once cooked, spread the rice on a tray and let it cool completely before using. (Once the excess moisture evaporates, the rice will be drier and less sticky, making it much easier to stir-fry.)
- Prep the vegetables: Finely chop the garlic cloves. Finely dice the onion. Thinly slice the green onions, separating the whites and greens.
- Make the sauce: Add all the sauce ingredients and mix well. Set aside. (If you can’t handle the heat, skip the Korean chili pepper flakes. They’re mostly here for that extra kick and color.)
Make Gochujang Fried Rice
- In a large wok (or pan), heat 1 tablespoon of oil over medium-high heat. Once hot, add the ground beef, spread it out evenly, and let it sit for 2 minutes or until the bottom turns golden brown.
- Flip, break up the beef, and cook for 1 to 2 minutes. Add the garlic, onion, and white parts of the green onions. Sauté for 2 minutes.
- Give the sauce a quick stir and pour it into the wok. Sauté for 1 minute.
- Add the cooked and cooled rice. Stir-fry for 2 to 3 minutes, or until every single grain of rice is perfectly coated in the sauce. Taste and add more salt to taste. Once it tastes perfect to you, turn off the heat.
- Add the green parts of the green onions, sesame oil, and sesame seeds. Give it a final mix.
- To serve, divide the fried rice among serving plates and garnish with a fried egg, seasoned seaweed flakes, and cucumber slices, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
2 Comments
I made this last night and it was very good. I did use a leaner ground beef but I can see how a fatter beef would create a restaurant result. I used the 3 TBSP of Korean chili paste and 1 TBSP of Korean chili powder and we did not find it too spicy. Great dish. Will make again.
Glad you enjoyed it, Kacey! Thanks for trying the recipe.