Shake up your mealtime with our beef bulgogi fried rice. This quick and flavorful dish is ideal for busy weeknight dinners and adds a special touch to any occasion.
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Transform your leftover rice into a delicious and satisfying meal with this beef bulgogi fried rice.
This dish combines tender pieces of marinated beef bulgogi with stir-fried rice and vegetables, all tossed in a flavorful sauce.
The sweet and savory notes of the bulgogi meld perfectly with the slightly crispy rice and fresh veggies, making this dish a hearty and delicious option for lunch or dinner.
Great for meal prep, it’s a quick and easy way to enjoy the flavors of bulgogi without the fuss.
Perfect for busy weeknights or as a unique dish for gatherings and celebrations.
What Kind of Meat to Use?
For bulgogi, the best cuts of meat are those that are tender and well-marbled, such as ribeye, sirloin, porterhouse or tenderloin.
These cuts offer a good balance of flavor and tenderness, absorbing the marinade well and cooking quickly.
The thin slicing of the meat helps it cook evenly and ensures it is infused with the marinade’s rich, savory flavors, making for a juicy and flavorful final dish.
Other fried rice recipes you might like to try include: Garlic Fried Rice Recipe, Egg Fried Rice, Easy Fried Rice with Frozen Vegetables, and Chorizo Fried Rice.
Why You'll Love This Recipe
- Beef Bulgogi Fried Rice transforms leftovers into a tasty and satisfying meal.
- Combines flavorful bulgogi with crispy, stir-fried rice.
- Great for quick weeknight dinners or meal prep.
- Versatile with different vegetables and seasonings.
- Ideal for using up leftover rice in a delicious way.
Cost To Make
Estimated cost = $7.85 or $1.96 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Beef
- Light Soy Sauce
- Ginger: Minced.
- Garlic: Minced.
- Sesame Oil
- Brown Sugar
- Rice Wine (Mirin)
- Pepper
- Pear: Or red apple, finely grated.
- Beef: Thinly sliced. Use a cut such as porterhouse, sirloin, or rib eye. Avoid using stew meats (such as chuck or round).
- Neutral Flavored Oil: Such as vegetable oil.
For the Rice
- Neutral Flavored Oil
- Eggs: Beaten and lightly salted.
- Brown Onion: Finely chopped.
- Carrot: Diced and blanced.
- Garlic: Minced.
- Day Old Cooked Basmati Rice
- Green Onions (Spring Onions): Finely chopped.
- Light Soy Sauce
- Salt and Pepper
- Sesame Seeds: Lightly toasted, to garnish.
Instructions
This recipe for beef bulgogi fried rice serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For the Beef
Step One: In a mixing bowl, combine all ingredients except for the oil. Mix well, making sure the beef is evenly coated.
Step Two: Cover, place in fridge, and marinate beef for at least 20 minutes (overnight for best flavor).
Step Three: Heat oil in a frying pan or wok. Once hot, add the beef pieces (including the marinade).
Cook for about 3 - 5 minutes or until the beef is cooked through and browned. Stir occasionally. Turn off heat. Remove meat and set aside.
For the Rice
Step One: In a wok or deep frying pan, heat 1 tablespoon of cooking oil over medium to high heat. Once hot, pour in the beaten eggs and scramble. Once cooked, remove the eggs and set aside.
Step Two: Place the remaining 1 tablespoon of cooking oil to the wok. Add the brown onion and carrot. Cook for 3 to 4 minutes or until softened and lightly borwned.
Step Three: Mix through the minced garlic for about half a minute. Turn the heat to high and then add the cooked basmati rice. Break up any clumps of rice, and stir fry for 3 to 4 minutes.
Step Four: Mix through the green onions, cooked beef, soy sauce, and cooked egg and continue to fry for a further 4 to 5 minutes.
Step Five: Season with salt and pepper to taste, stir fry for a further 2 to 3 minutes. Turn off heat and serve. Garnish with sesame seeds if desired.
Tips for Success
- Use high heat when frying your rice. This will give the rice a better and more crisp texture once cooked.
- Day old cooked basmati rice works best for this recipe. If you are short on time and don't have any rice on hand, you could make this with freshly cooked rice. However, you will find the texture of the fried rice will be different.
Substitutions / Variations
Here are some variations for thisbeef bulgogi fried rice recipe:
- Spicy Fried Rice: Add chili paste or hot sauce for extra heat.
- Vegetable-Packed: Include a variety of your favorite vegetables.
- Egg Fried Rice: Stir in scrambled eggs for added protein.
- Seafood Fried Rice: Substitute beef with shrimp or fish.
- Sweet and Savory: Add a touch of honey for a sweeter flavor.
Serving Suggestions
Here are some ways you might like to serve this recipe for beef bulgogi fried rice:
- Serve with a side of kimchi for extra tang and crunch.
- Top with sliced green onions and sesame seeds.
- Add a fried or poached egg on top for extra richness.
- Pair with a fresh cucumber salad for a light side.
- Enjoy with a bowl of miso soup for a complete meal.
- Garnish with fresh cilantro or basil for added flavor.
Storage
Store this beef bulgogi fried rice in an airtight container in the fridge for up to 3 days.
FAQ
Beef bulgogi has a sweet and savory flavor profile with a rich umami depth.
The marinade combines soy sauce, sugar, garlic, and ginger, creating a well-balanced taste with hints of caramelization from grilling or stir-frying.
Serve bulgogi fried rice with a side of kimchi for tangy crunch, pickled vegetables for extra zing, or a fresh cucumber salad for lightness.
A fried egg on top or a bowl of miso soup can also complement the dish well.
The most common cuts for bulgogi are ribeye or sirloin, as these offer tender, well-marbled meat that absorbs the marinade well and cooks quickly, resulting in a flavorful, juicy texture.
Korean bulgogi sauce is made from soy sauce, sugar, garlic, ginger, sesame oil, and often fruit puree like pear or apple for sweetness and tenderness.
This combination imparts a rich, umami flavor to the marinated meat.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Beef Bulgogi Fried Rice
Ingredients
For the Beef
- ½ cup (125 ml/grams, 4.41 ounces) light soy sauce
- 1 teaspoon ginger minced
- 1 teaspoon (1-2 cloves) garlic, minced
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 tablespoon rice wine mirin
- ¼ teaspoon pepper
- ½ large pear (or red apple) (about 50 grams, 1.76 ounces) finely grated
- 150 grams (5.29 ounces) thinly sliced beef sirloin, rib eye, porterhouse
- 1 tablespoons neutral flavored oil or as needed
For the Rice
- 2 tablespoons cooking oil e.g. vegetable oil
- 2 eggs beaten and lightly salted
- 90 grams (3.17 ounces) small brown onion finely chopped
- ½ cup (61 grams, 2.20 ounces) carrot, diced and blanched
- 1 ½ teaspoons minced garlic
- 3 cups (380 grams, 13.40 ounces) day old cooked basmati rice
- ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped
- 1 tablespoon light soy sauce
- Salt and pepper to taste
- Sesame seeds lightly toasted, to garnish
Instructions
For the Beef
- In a mixing bowl, combine all ingredients except for the oil. Mix well, making sure the beef is evenly coated.
- Cover, place in fridge, and marinate beef for at least 20 minutes (overnight for best flavor).
- Heat oil in a frying pan or wok. Once hot, add the beef pieces (including the marinade). Cook for about 3 - 5 minutes or until the beef is cooked through and browned. Stir occasionally. Turn off heat. Remove meat and set aside.
For the Rice
- In a wok or deep frying pan, heat 1 tablespoon of cooking oil over medium to high heat. Once hot, pour in the beaten eggs and scramble. Once cooked, remove the eggs and set aside.
- Place the remaining 1 tablespoon of cooking oil to the wok. Add the brown onion and carrot. Cook for 3 to 4 minutes or until softened and lightly borwned.
- Mix through the minced garlic for about half a minute. Turn the heat to high and then add the cooked basmati rice. Break up any clumps of rice, and stir fry for 3 to 4 minutes.
- Mix through the green onions, cooked beef, soy sauce, and cooked egg and continue to fry for a further 4 to 5 minutes.
- Season with salt and pepper to taste, stir fry for a further 2 to 3 minutes. Turn off heat and serve. Garnish with sesame seeds if desired.
Sammy says
Made this and did not disappoint!!! It's so tasty