This Korean gochujang fried rice comes together in just 15 minutes and makes for a great main course or side dish. Load it up with veggies, eggs, bacon, or meat of your choice for a spicy treat.
If you are someone like me, who loves a delicious bowl of fried rice for dinner, then try some more fried rice recipes – Vegetable Fried Rice, Mushroom Fried Rice, Thai Fried Rice, Schezwan Fried Rice, Egg Fried Rice, Hibachi Fried Rice, Chicken Fried Rice, and Thai Pineapple Fried Rice.
About This Recipe
A bowl of fried rice is the definition of a comfort meal for me. I often make fried rice with leftover rice and this time when I had some sitting in my fridge I tried my hands on this new spicy Korean version, which is known as Gochujang Fried Rice (Bokkeumbap).
Fried rice with gochujang is easy, quick, and lip-smackingly delicious. It comes together in just 15 minutes if you have the ingredients ready. Make it vegetarian with lots of veggies or load it up with egg, bacon, or meat of your choices like chicken, pork, beef, or seafood like shrimp, scallops, or fish.
This rice dish is great to serve as a quick main course dish on its own or serve as a side dish along with your Korean meal. It is also great to pack for lunch boxes.
This Korean Spicy Fried Rice is,
- Quick + Easy
- Prepared with simple ingredients
- A great way to use leftover rice
- Perfect for Lunch Box
What is Gochujang?
Gochujang is a popular Korean fermented red chili paste that is a staple in Korean recipes. It is spicy and adds a nice heat to the dishes it is added to. This Korean chili paste has a spicy, smoky, umami, sweet, and nutty flavor which is a bit pungent too.
It is prepared from red peppers, fermented soybean, chili powder, glutinous rice, malt powder, and salt. Gochujang comes in different heat levels, so choose the one that suits you.
Gochujang paste can be used to spice up fried rice, stir fry, gravies, soups, stews, salads or use as a marinade for chicken, mutton, seafood, veggies, or other meat.
Rice – Use any cooked short grain white rice. Basmati rice also works fine.
Leftover rice works best to make fried rice. If using freshly cooked rice, make sure to cool it well before using it in the recipe otherwise the fried rice will turn out mushy. To fasten the cooling process, spread the cooked rice on a baking sheet. Cover with a cling wrap and freeze for 15 minutes.
Gochujang Paste – It adds a nice spicy kick to the fried rice. You can always adjust the quantity of the paste according to the spice level you like or buy the less spicy one.
You will find it in the Asian section of your grocery store or order it online.
Soy Sauce – Add it for a lovely umami flavor.
Vegetables – I have added bell pepper, carrot, and green onions but you can go ahead and add broccoli, snow peas, mushrooms, green beans, cabbage, bok choy etc.
I sometimes add a little chopped kimchi to the rice for an extra kick. You can try this version too.
Eggs – I love to add eggs to my fried rice. You can choose to skip it.
Oil – Use any vegetable oil to make this recipe.
Others – Some ingredients that further enhance the flavor of this fried rice are garlic, ginger and sesame seeds. Toasted sesame seeds and green onions are used for garnishing.
How to make Gochujang Fried Rice?
Heat 2 tbsp vegetable oil in a large skillet over high heat.
Once the oil is hot and shimmery, add 2 tsp minced garlic and 2 tsp finely chopped ginger and saute for 10-12 seconds.
Break 2 eggs in the skillet and scramble them.
Add ½ cup sliced mixed bell peppers and ½ cup cubed carrot and saute for a minute.
Add ¼ cup gochujang paste and cook for 30-40 seconds.
Now add 2 tbsp soy sauce and 4 cups of cooked rice and mix everything well.
Garnish with 2 tbsp chopped green onions and 1 tsp toasted sesame seeds. Serve hot.
Serve gochujang fried rice on its own, because it so flavorful and doesn’t really need anything on the side.
You can also serve yourself a comforting Hot and Sour Soup before enjoying a generous bowl of this rice.
This rice dish will last in the fridge for 2 to 3 days. If you have leftovers, store it in an airtight container. Reheat it in a pan or microwave until nice and warm, before serving. If you feel that rice has become a little dry, then sprinkle a little water on top while reheating.
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Gochujang Fried Rice Recipe
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons finely chopped ginger
- 2 large eggs
- ½ cup sliced mixed bell peppers
- ½ cup cubed carrots
- ¼ cup gochujang
- 2 tablespoons soy sauce
- 4 cups cooked short grain white rice
- 2 tablespoons chopped green onions
- 1 teaspoon toasted sesame seeds
- Heat 2 tbsp vegetable oil in a large skillet over high heat.
- Once the oil is hot and shimmery, add 2 tsp minced garlic and 2 tsp finely chopped ginger and saute for 10-12 seconds.
- Break 2 eggs in the skillet and scramble them.
- Add ½ cup sliced mixed bell peppers and ½ cup cubed carrot and saute for a minute.
- Add ¼ cup gochujang paste and cook for 30-40 seconds.
- Now add 2 tbsp soy sauce and 4 cups of cooked rice and mix everything well.
- Garnish with 2 tbsp chopped green onions and 1 tsp toasted sesame seeds. Serve hot.