Bulgogi Kimchi Fried Rice Recipe

Name: Bulgogi Kimchi Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Large Onion; 1 Jalapeno; 2 cups Overripe Kimchi; 2 cups Marinated Bulgogi; 2-3 tablespoons Korean chili paste (gochujang); 4 tablespoons Kimchi Juice; 4-5 cups Cooked rice (day old); 2 teaspoons Sesame Oil; Pepper; 4 Eggs

Servings: persons

1/2 Large Onion
1 Jalapeno
2 cups Overripe Kimchi
2 cups Marinated Bulgogi
2-3 tablespoons Korean chili paste (gochujang)
4 tablespoons Kimchi Juice
4-5 cups Cooked rice (day old)
2 teaspoons Sesame Oil
Pepper
4 Eggs

1
Dice your jalapenos and kimchi to small pieces
2
Dice the onion into 0.5 inch pieces and the same for the bulgogi
3
Coat the pan with a little bit of oil and when it is hot, throw in the onions, jalapenos
4
After 2 minutes, add the bulgogi and then the kimchi soon after, plus the juice and chili paste
5
Everything should be softened in about 5-7 mins, add in the rice and lower the heat to low
6
Break up the rice and mix well with the kimchi bulgogi mix
7
Drizzle in some sesame oil, salt and pepper to taste, and cook for another minute or so
8
On a separate frying pan, fry a sunny side up (or overeasy) egg and top off your fried rice
9
Garnish with sesame seeds, green onions or seaweed ~ whatever you fancy

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 Large Onion, 1 Jalapeno, 2 cups Overripe Kimchi, 2 cups Marinated Bulgogi, and more.

Yes, Bulgogi Kimchi Fried Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgogi Kimchi Fried Rice

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