Author Notes
Marinated bulgogi sweetens the fried rice, while the Korean chili Paste gives it some spice and the kimchi some bite. Serve with a sunny side egg, and your meal is golden.
Pictures on the blog
http://misshangrypants.blogspot.com/2013/10/bulgogi-kimchi-fried-rice.html —Miss Hangrypants
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Ingredients
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1/2
Large Onion
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1
Jalapeno
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2 cups
Overripe Kimchi
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2 cups
Marinated Bulgogi
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2-3 tablespoons
Korean chili paste (gochujang)
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4 tablespoons
Kimchi Juice
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4-5 cups
Cooked rice (day old)
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2 teaspoons
Sesame Oil
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Pepper
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4
Eggs
Directions
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Dice your jalapenos and kimchi to small pieces
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Dice the onion into 0.5 inch pieces and the same for the bulgogi
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Coat the pan with a little bit of oil and when it is hot, throw in the onions, jalapenos
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After 2 minutes, add the bulgogi and then the kimchi soon after, plus the juice and chili paste
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Everything should be softened in about 5-7 mins, add in the rice and lower the heat to low
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Break up the rice and mix well with the kimchi bulgogi mix
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Drizzle in some sesame oil, salt and pepper to taste, and cook for another minute or so
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On a separate frying pan, fry a sunny side up (or overeasy) egg and top off your fried rice
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Garnish with sesame seeds, green onions or seaweed ~ whatever you fancy
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