Description

Layered with contrast, Bulgogi Kimchi Fried Rice oBers a focused interpretation of a Korean classic. Caramelized beef introduces depth, while fermented kimchi sharpens the profile with acidity and complexity, creating a dish that feels structured rather than heavy. Beef provides bioavailable iron and zinc to support oxygen transport and immune defense, while fermented vegetables supply probiotics that aid gut health and digestion. Aromatics contribute phytonutrients associated with inflammation regulation. The result is a dish that satisfies physiologically and sensorially, leaving a lasting, balanced impression.

Ingredients

• 4 tablespoons unsalted butter
• 1 tablespoo garlic, minced
• 2 tablespoons gochujang
• 4 cups cooked jasmine rice
• 2 tablespoons kimchi juice
• 150 grams kimchi, chopped
• 3 tablespoons soy sauce
• black pepper, to taste
• salt, to taste
• 2 teaspoons sesame oil
• 1 teaspoon chili flakes (optional)
• 500 grams beef striploin, thinly sliced
• 4 tablespoons soy sauce
• 1 ½ tablespoons brown sugar
• ¼ cup pear puree
• 1 ½ tablespoons sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 2 teaspoons chili powder (optional)
• 1 teaspoon chili flakes (optional)
• nori (seaweed) strips (optional)
• fried egg (optional)
• spring onions, finely sliced
• sesame seeds, toasted in a dry pan

Directions

1. 1
   Make the Beef Bulgogi. In a mixing bowl, combine the beef striploin with soy sauce, brown sugar, pear purée, sesame oil, minced garlic, minced ginger, black pepper, olive oil, rice vinegar, chili powder, and chili flakes. Massage the marinade into the beef until evenly coated.
2. 2
   Heat a wide skillet or wok over high heat until lightly smoking. Add the beef in a single layer, working in batches if necessary to prevent overcrowding.
3. 3
   Sear the beef for 2–3 minutes, allowing the marinade to reduce and caramelize, coating the meat in a glossy glaze.
4. 4
   Once the beef is cooked through and deeply browned, transfer to a plate and set aside.
5. 5
   Make the Kimchi Fried Rice . Lower the heat to medium and add the butter to the same pan. Once melted, add the garlic and gochujang and sauté for about 1 minute, until fragrant.
6. 6
   Add the cooked rice, breaking up any clumps. Stir well and fry for 2 minutes, allowing the rice to crisp lightly and absorb the aromatics
7. 7
   Stir in the kimchi juice, chopped kimchi, chili flakes, soy sauce, black pepper, salt, and sesame oil. Cook for an additional 2–3 minutes, tossing until evenly seasoned and heated through.
8. 8
   Return the beef bulgogi to the pan and fold gently into the rice. Remove from the heat.
9. 9
   You may top with a fried egg and finish with sliced green onions, sesame seeds, and chopped nori. Give the rice a final gentle toss to distribute the aromatics just before serving.