Bulgogi Fried Rice

This Bulgogi Fried Rice, loaded with the classic Korean marinated beef, Bulgogi and kimchi, is a delicious fried rice recipe with a mouthwatering blend of umami, savory, and slightly sweet flavors,

Simple and straightforward to make, our bulgogi fried rice recipe is ready under 30 minutes and I have lost count the number of times we’ve made this for a quick weeknight dinner!

A large skillet of Bulgogi fried rice with Korean marinated beef, shredded carrots and kimchi

Fried rice is our specialty! Also check out reader favorites such as Steak Fried Rice, Easy Chicken Fried Rice, and Thai Pineapple Fried Rice!

Table of Contents

Bulgogi Fried Rice with Kimchi

This Bulgogi Fried Rice recipe is inspired by Trader Joe’s Bulgogi fried rice that I love. I used to buy it once a week for easy weeknight dinners. But not anymore after I’ve figured out how to make it! Spoiler alert: It’s so easy too!

The secret to why our bulgogi fried rice recipe is so delicious is the beef bulgogi marinate. Our bulgogi beef marinate has incredible flavors and taste just like the best bulgogi marinate from your favorite Korean restaurant.

Bulgogi beef is a staple of Korean cuisine, and is well loved all around the world today. A thin slice of sirloin or rib-eye is marinated in a simple savory sweet marinade traditionally sweetened by pears (apples can be used as a substitute), and it comes out so juicy and tender.

This bulgogi fried rice basically takes the traditional bulgogi beef and stir frying it with fried rice, making a quick one-pan, one bowl meal.

By doing this, the flavors of bulgogi merges with the flavors from the fried rice, and then it is topped with kimchi, bringing a tangy, slightly spicy flavor profile to the dish as well.

Bulgogi Fried Rice is one of those meals I make it all the time, so I promise you, this is a recipe you’ll want to keep. You’ll want to make it again and again as well!

Ingredient Notes

As always, let’s take a look at the ingredients that makes this bulgogi fried rice come together!

Bulgogi beef marinate ingredients

Here are the bulgogi beef marinade ingredients:

Soy sauce – the most common and versatile Asian condiment, it adds umami-rich, earthy flavors to the marinate
Sesame oil – A toasted oil made from sesame seeds, it provides a unique, distinct nutty/earthy flavor
Rice vinegar – white vinegar can be used instead in a pinch!
Minced garlic – brings that bold savory flavor. Avoid substituting with garlic powder for best taste.
Pear – Pears are used to bring a hint of sweetness to the marinate typically in Korean cooking, but apple juice works well as a substitute if you want to skip the hassle of getting fresh pears. Traditional bulgogi marinades usually feature some sort of fruit juice for a touch of sweetness.

A bowl of bulgogi beef fried rice with kimchi in front of a wokr full of it

Other key ingredients

Cooked rice – just like my Steak Fried Rice and Pineapple Fried Rice recipes, it is extremely important to use one-day-old rice for this bulgogi fried rice dish. Let fresh, warm cooked rice sit in the refrigerator for at least a day to dry it. Or, if in a hurry, let rice sit open in room temperature for a few hours so that it hardens and it is no longer moist.
Kimchi – a traditional Korean side dish of spicy fermented cabbage, it delivers a bit of tanginess and spice to bulgogi; this plays nicely with the umami and sweet notes. If you don’t like kimchi, you can omit it and serve it on the side instead of adding it into the bulgogi fried rice when stir frying.
Beef bulgogi – thinly sliced strips of sirloin or ribeye steak are the most common, but this dish can use a variety of proteins, including chicken strips or pork
Onion/garlic – aromatics that will add layers of flavor to the dish; rice should also be cooked along with either onion or garlic
Carrots – brings a touch of sweetness, color, and texture. A great way to add veggies into this dish!

How to Make Bulgogi Fried Rice

Step by step instructions along with pictures are included below for this bulgogi beef fried rice recipe.

Step One: Marinate the Beef

To make bulgogi marinate, blend soy sauce, sesame oil, rice vinegar, minced garlic, and pear or apple juice, in a food processor.

Pour mixture over marinated bulgogi beef in a bowl.

Stir and let marinated bulgogi beef sit. To let the flavors meld, ideally let the beef sit for at least one hour before cooking. If you can only let it sit for 15 minutes, then do it! Also, beef can sit in the marinate up to 24 hours in the fridge.

The longer it marinates the more flavorful it will be!

Step Two: Cook the Bulgogi Beef

Heat a skillet over medium high heat. When it is hot, place beef strips (leave remaining sauce behind – don’t pour it all in) in skillet.

Fry bulgogi beef for 2 minutes until 80% cooked (i.e. mostly browned), then remove from skillet.

Cooking thinly sliced bulgogi beef in a skillet

Try to remove all the beef AND the sauce (more will form when stir frying) from the skillet and set aside.

Step Three: Fry the Rice

Before stir frying, bring together the stir fry sauce (note that this is different from the marinade). It is a simple combination of oyster Sauce, soy sauce, and sesame oil.Soy sauce Sesame oil

Next, heat up 1 tbsp of vegetable oil on skillet or wok, then add diced onions and garlic, fry for a minute, then add rice, shredded carrots, and toss to mix well.

After that, add the stir fry sauce.

Sauteing garlic and onions, then adding rice, carrots and sauce.

Add the beef (along with juice/sauce that was with it – that’ll give your recipe so yummy flavors from the marinade). Then add kimchi.

Give your bulgogi fried rice a few tosses to mix everything up.

Adding meat and kimchi to bulgogi fried rice in the wok

Fry your rice for about one to two minutes while tossing and then remove from heat.

Transfer bulgogi fried rice to a serving platter and garnish with chopped green onions.

Enjoy this delicious, umami-rich bulgogi fried rice with some extra kimchi on the side, if you so desire.

Ah it’s so good! 🙌

A large wok filled with bulgogi fried rice with kimchi and carrots

How To Serve Bulgogi Fried Rice

I highly recommend serving bulgogi fried rice with:

Kimchi: there’s nothing like mixing some extra kimchi into the fried rice, if you love kimchi as much as I do that is. YUM.
An egg: if you want to further bulk up your bulgogi fried rice, you could totally add a sunny side up fried egg on top of the fried rice. I really like how the runny egg yolk incorporates with rice. UGH – too good!
hot sauce or chili oil: drizzle on top if you like it spicy! Any of your favorite hot sauce works great.

Storage and Reheating Instructions

Bulgogi Fried Rice can be stored in an airtight container in the refrigerator for up to 5 days. It makes a great lunch (or dinner) for the next day.

To reheat, I like to use the microwave because it’s quick and easy. Drizzle a little bit of water (1 tsp) onto the rice before reheating in the microwave so that it doesn’t come out dry.

Top down view of a bowl of bolgogi fried rice with a pair of chopsticks on top

Tips and Tricks

Thinly slicing beef: Make sure bulgogi beef is cut into thin slices across the grain. When you do so, you cut through the muscle fibers, shortening them, which will help tenderize the meat. This will also help the beef better absorb the flavors of the marinade.
Opt for high-quality beef: While ribeye is often the most favored cut of beef for the dish (because it is juicy and tender), some other good cuts of beef that are more reasonably priced include sirloin or flank steak.
Marinate beef for a longer time: To get the most flavorful meat, marinate your slices of beef for more than the 30-minute it calls for in the refrigerator, or up to 24 hours.
Use dry cooked rice: Day-old rice refrigerated is best when making any kind of fried rice. Cold grains of rice will break apart cleanly without becoming mushy or sticking together.
Using the right skillet/wok: Use a wok or skillet that can retain high heat well and is large enough to freely move your ingredients around when stir frying.
Stir frying process goes fast: Stir frying is a quick process, so prep all your ingredients and lay it next to the stove before stir frying. Then make sure to cook in high heat so that it cooks well and fast!
Cook in batches: If your skillet is small, avoid overcrowding the pan by cooking in batches to ensure everything cooks evenly.
Taste before serving: Soy sauce and kimchi vary greatly in its taste. Be sure to taste test and adjust to achieve your desired level of flavor and seasoning.

Frequently Asked Questions

My fried rice turned out soggy, do you have any tips to prevent this in the future?

To avoid soggy fried rice, be sure to use leftover rice for your fried rice. Avoid overcooking your rice and try increasing the heat on your stove and cooking the ingredients without overcrowding the pan.

How do I make this low carb?

You can use other grains such as brown rice, quinoa or cauliflower rice for a healthier take.

How can I make this less spicy?

Kimchi is the ingredient that will bring the heat to the bulgogi fried rice, so consider using less kimchi, or don’t add kimchi into the fried rice at all but just serve it on the side for those who would want it.

What are some good bulgogi fried rice toppings?

My favorite two toppings to complete your bulgogi fried rice with include kimchi and fried egg. Others include green onions, fried onions, and gochujang.

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