This Bulgogi Kimchi Fried rice is a quick and easy dish that comes together in less than one hour. The sweetness from the bulgogi and tartness from the kimchi are perfectly balanced by the savory rice and seasonings.
Recently I tried Trader Joe’s Korean Inspired Bulgogi Kimchi Fried Rice and to say I was not in the least bit impressed would be an understatement.
In true Dolly fashion I knew I had to get into the kitchen to recreate it and make a much much better version. Not to toot my own horn, but toot toot beep beep baby! My version is SO so much better than Trader Joe’s. I love you TJs but your version wasn’t it!
This Bulgogi Kimchi Fried Rice has all the Korean flavors you know and love. The beef is marinated in a sweet and savory marinade while the kimchi brings in the tartness to help balance the savoriness from the rice and seasonings.
WHAT YOU’LL NEED FOR THE BULGOGI KIMCHI FRIED RICE:
- Ribeye steak or any cut of meat
- Medium onion, I prefer yellow onions
- Garlic cloves
- Soy sauce, tamari (gluten free) or coconut aminos (gluten free & paleo)
- Rice wine vinegar and sesame oil
- Scrambled eggs
- Leftover cold white rice or cauliflower rice
- Kimchi and the liquid it’s in
- Green onions, sesame seeds, and Korean red chili flakes (gochugaru)
HELPFUL TIPS AND TRICKS TO GET THE BEST BULGOGI KIMCHI FRIED RICE:
- Ribeye is my preferred cut of meat but you can use any cut you like but try to get a cut with some fat in it.
- Leftover cold white rice is a must when making fried rice. Fresh cooked rice will get too mushy and the rice will break when cooking it. Leftover cold rice will keep the grains from clumping together.
- Measurements for seasoning and kimchi is up to you. The measurements I used are perfect me but if you want more kimchi add more!
- The recipe moves fast so prep everything ahead before you start cooking.
- If you want your beef to have a nice sear and/or the rice to have crispy bits, be sure to spread each out in the wok or skillet to let it brown a bit.
- This recipe is also great with fried eggs and nori sheets.
I hope you enjoy this version of my Bulgogi Kimchi Fried Rice. Be sure to tag me on Instagram if you make this dish!
Bulgogi Kimchi Fried Rice (Gluten Free & Paleo Options)
Bulgogi Kimchi Fried Rice
- 2 eggs whisked
- avocado oil
- 8 oz bulgogi beef
- ½ cup kimchi chopped
- ¼ cup kimchi juice
- 2 cups leftover cold white rice or 4 cups cauliflower rice
- 2 tbsp soy sauce or tamari or coconut aminos
- 2 green onions sliced
- 1 tsp sesame oil
- kosher salt to taste
- fresh cracked black pepper to taste
- sesame seeds
- Korean red chili flakes (gochugaru) (optional)
In a bowl, add in the sliced ribeye, sliced onions, minced garlic, grated Asian pear, coconut aminos, rice wine vinegar, sesame oil, and ground black pepper.
Mix until everything is coated. Cover the bowl and marinate for 20-30 minutes in the refrigerator.
Bulgogi Kimchi Fried Rice
Preheat wok or large skillet over medium heat with about 1 tablespoon of avocado oil.
Add the eggs to the wok and scramble until cooked through. Remove eggs from wok and set aside.
Bring heat up to medium-high and add an additional tablespoon of avocado oil.
When wok is hot, add the marinated bulgogi beef to the skillet, spread the meat out so a majority is touching the skillet.
Let the beef sit for 2-3 minutes and then toss the beef until cooked through to your liking.
Next add the kimchi and kimchi juice to the wok. Toss until everything is mixed through.
Add in the cold leftover rice and gently break it apart and then add in the soy sauce.
Stir everything until well combined. Spread the rice out and let it sit for a couple minutes to get some crispy bits.
Then add in the scrambled eggs and a little more than half the sliced green onions to the rice and mix. Taste to see if you need additional kosher salt and black pepper.
Turn off the heat and mix in the sesame oil.
Serve and garnish with remaining green onions, sesame seeds, and Korean red chili flakes.
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