Korean Gochujang Fried Rice Recipe (Bokkeumbap)
This Korean Gochujang Fried Rice (Bokkeumbap) 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.
Servings: 4 people
Ingredients
- 2 tablespoons 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 dark soy sauce
- 4 cups cooked short grain white rice
- 2 tablespoons chopped green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Heat a wok over medium-high heat.
- When it is hot, add oil to it.
- Once the oil is hot and shimmery, add garlic and ginger and saute for 3-4 seconds.
- Break eggs in the wok and scramble them.
- Add bell peppers and carrots and saute for 30-40 seconds.
- Add gochujang paste and cook for 30-40 seconds.
- Now add soy sauce and cooked rice and mix everything well.
- Garnish with green onions and sesame seeds. Serve hot.
Video
Notes
Leftover rice works best to make fried rice. If using freshly cooked rice, cool it well before using it in the recipe; otherwise, the fried rice will turn out mushy. To speed up the cooling process, spread the cooked rice on a baking sheet. Cover with a cling wrap and freeze for 15 minutes.
You can always adjust the quantity of the gochujang paste according to the spice level you like or buy the less spicy one.
I sometimes add some chopped kimchi to the rice for an extra kick. You can try this version too.
Nutrition
Calories: 339kcal | Carbohydrates: 54g | Protein: 9g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 552mg | Potassium: 287mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3493IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 1mg
