Bulgogi Bokkeumbap (Bulgogi Fried Rice)
Cold cooked rice stir fried with sweet bulgogi beef, egg, carrots and peas, a quick Korean style supper.
Made with Bulgogi marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £3.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your bulgogi marinade is ready (see the base recipe). Spoon 30 ml into a clean bowl. Toss the beef with the other 70 ml and leave for 20 minutes.
- 2
Heat 1 tbsp of oil in a wok over a high heat. Fry the beef for 2 to 3 minutes until browned and cooked through. Take out.
2 min 30 s - 3
Add the carrot and peas to the wok and stir fry for 2 minutes.
2 min - 4
Push the vegetables to one side, beat the eggs and scramble them in the gap for 1 minute, then mix in.
1 min - 5
Add the last of the oil and the cold rice, breaking up any lumps. Stir fry for 4 minutes until piping hot all the way through.
4 min - 6
Return the beef, add the clean marinade and tamari and toss for 1 minute. Serve topped with spring onions and sesame seeds.
Tips
- Day old rice fries better. Cool rice fast within 1 hour and chill it, never leave it at room temperature.
- Keep the wok very hot and the rice in small amounts so it fries rather than steams.
- Reheat rice only once, and make sure it is steaming hot all the way through.
Storing and freezing
Cool within 1 hour, keep in the fridge for up to 1 day and reheat only once until steaming hot all the way through. Do not reheat rice more than once.
Questions
Can I use freshly cooked rice?
It tends to go mushy. Spread freshly cooked rice on a tray for 15 minutes to dry out, then chill it before frying.
Can I use leftover steak?
Yes. Slice cooked steak thinly and add it with the clean marinade at the end, reheating until steaming hot.
Is it gluten free?
Yes, when you use gluten free tamari and the gluten free bulgogi marinade. It is also nut free and dairy free, but contains egg.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
