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bowl of Korean Beef Fried Rice
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Korean Beef Fried Rice

This Korean beef fried rice is a quick and easy dish that is perfect for lunch or dinner. If you like the Korean dish bibimbap, you don’t want to miss this one. It only tastes better!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner, Main Course, main dish
Cuisine: Asian

Ingredients

Marinade Ingredients

  • 1/2 pound piece beef short rib cut into 1/2 inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp Japanese sake
  • 1 tbsp potato starch or cornstarch

Stir Fry Ingredients

  • 3 tbsp oil
  • 2 green onions chopped
  • 1 tbsp gochujang Korean hot pepper paste
  • 2 cups cooked rice leftover rice works best
  • 2 eggs
  • 1 cup bean sprouts
  • 2 pieces bok choy leaves chopped (or spinach or mustard greens)
  • 2 tsp soy sauce
  • 1 tsp sugar
  • sea salt to taste
  • toasted sesame seeds for garnish optional

Instructions

  • Combine beef short rib, soy sauce, Japanese sake, and potato starch in a bowl. Mix well until the beef is evenly coated with starch. Let marinate for 10 minutes.
  • (Optional) If you want to top the raw egg yolks onto the rice, separate egg whites from yolks. 
  • Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Add beef short ribs. Let cook for 20 seconds without moving. Stir and cook until the beef is nicely browned on the surface. It’s OK if the beef is still a bit raw inside. Transfer to a plate.
  • Add 1 tablespoon oil into the same skillet and turn to medium heat. Add green onion. Stir a few times until fragrant.
  • Add gochujang. Stir a few times. Add rice. Stir and chop with spatula, until the rice is separated and coated with the sauce.
  • Move rice to one side of the skillet. Add the remaining 1 tablespoon oil to the empty side of the skillet and add the egg whites (if you don’t plan to top the rice with raw egg yolks, beat and add the entire eggs) into the oil. Let cook for a few seconds, until the bottom sets. Stir and cook to mix the rice with the egg.
  • Again move everything to one side of the skillet. Add bean sprouts and bok choy to the empty side. Stir and cook until the veggies turn soft.
  • Swirl in soy sauce and sugar. Return beef to the skillet. Stir and mix everything together.
  • Remove skillet from heat. Taste some rice and sprinkle a bit more salt, if necessary. Mix again. Transfer rice to serving bowls.
  • (Optional) Top egg yolks onto the rice. Garnish with green onion and sesame seeds.