Spicy Gochujang Bulgogi Fried Rice: A Quick Meal from Leftover Bulgogi
Spicy Gochujang Bulgogi Fried Rice: A Quick Meal from Leftover Bulgogi
Delicious Fried Rice Using Leftover Gochujang Bulgogi
Don’t throw away leftover gochujang bulgogi! Transform it into a fantastic fried rice by adding tangy, aged kimchi and savory seaweed flakes. It’s a simple yet satisfying meal.
Main Ingredients- Pre-cooked Gochujang Bulgogi, adequate amount (for one bowl)
- Well-fermented Kimchi, adequate amount
- Seaweed flakes (seasoned seaweed or nori sheets) adequate amount
Seasoning & Add-ins- Sesame oil, 1.5 Tbsp
- Kimchi brine, 4 Tbsp
- Toasted sesame seeds, a pinch
- Sesame oil, 1.5 Tbsp
- Kimchi brine, 4 Tbsp
- Toasted sesame seeds, a pinch
Cooking Instructions
Step 1
First, cut the prepared gochujang bulgogi into bite-sized pieces, about 1-2 cm. If the bulgogi sauce is a bit dry, adjust to ensure it mixes well with the rice.
Step 2
The key to delicious fried rice! Roughly chop the well-fermented kimchi. Measure out 4 tablespoons of kimchi brine; it adds a wonderful depth of flavor and moisture to the fried rice.
Step 3
Heat a frying pan over medium heat. Add the chopped gochujang bulgogi and kimchi, and stir-fry them together. Cook until the kimchi softens slightly and the bulgogi sauce coats the ingredients well.
Step 4
Once the ingredients are partially stir-fried, add one bowl of rice and pour in the 4 tablespoons of kimchi brine. Lower the heat slightly and break up the rice, mixing it thoroughly with the sauce.
Step 5
Add the seaweed flakes and toasted sesame seeds. If desired, add a pinch of black pepper. Finally, drizzle in 1.5 tablespoons of sesame oil. Gently stir-fry with a spatula, ensuring the rice grains are separated and well-coated. Be careful not to burn it over high heat.
Step 6
Transfer the deliciously fried rice to a serving bowl. Sprinkle a few more sesame seeds on top for an appealing finish. Enjoy it while it’s warm!
