Bulgogi Kimchi Fried Rice recipe - ingredients, nutrition and when to eat it
A one-bowl dish made by stir-frying the sweet, savory flavor of bulgogi with the spicy, tangy taste of kimchi.
A one-bowl dish made by stir-frying the sweet, savory flavor of bulgogi with the spicy, tangy taste of kimchi. It’s a great way to use leftover rice and side dishes, and it’s perfect for a busy lunch or hearty dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 443.5g serving): 591.6 kcal · protein 23.4g · carbohydrate 84.6g · fat 16.1g · sodium 1284.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use rice that has cooled slightly rather than freshly hot rice so it clumps less in the pan.
Tips: If there is a lot of kimchi juice, the rice can become soggy, so start with about 1 tablespoon and add more to taste.
Tips: Avoid stir-frying the beef for too long so it stays tender.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked rice — 210 g
- Thinly sliced beef for bulgogi — 80 g
- Napa cabbage kimchi — 70 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Soy sauce — 0.5 Tbsp
- Gochujang — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp