Gochujang Fried Rice is a delightful fusion dish that brings together the comforting essence of fried rice with the bold, spicy flavors of Korean gochujang. This vibrant dish not only tantalizes your taste buds but also offers a quick and convenient meal option for busy weeknights. Originating from Korea, gochujang is a fermented chili paste that has been a staple in Korean cuisine for centuries, adding depth and umami to various dishes.
People love Gochujang Fried Rice for its perfect balance of heat and sweetness, combined with the satisfying texture of perfectly cooked rice. The versatility of this dish allows you to customize it with your favorite vegetables and proteins, making it a go-to recipe for both novice cooks and seasoned chefs alike. Whether youre looking for a hearty lunch or a quick dinner, this dish is sure to become a favorite in your culinary repertoire.
Ingredients:
- 2 cups cooked rice (preferably day-old for better texture)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for frying)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 2 green onions, chopped (for garnish)
- 2 large eggs (optional)
- Salt and pepper to taste
- Sesame seeds (for garnish, optional)
Preparing the Ingredients
- Start by gathering all your ingredients. Make sure the rice is cooked and cooled, preferably refrigerated overnight. This helps to prevent the rice from becoming mushy during frying.
- Dice the onion and mince the garlic. Set them aside in separate bowls for easy access during cooking.
- If using fresh vegetables, wash and chop them into small, uniform pieces. If using frozen mixed vegetables, you can use them directly without thawing.
- Chop the green onions, separating the white parts from the green tops. The white parts will be used in the cooking process, while the green tops will be used for garnish.
- If you are adding eggs, crack them into a bowl and beat them lightly with a fork. Season with a pinch of salt and pepper.
Cooking Process
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to heat up until shimmering.
- Add the diced onion to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Stir in the minced garlic and the white parts of the green onions. Cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Add the mixed vegetables to the skillet. If using fresh vegetables, cook for about 3-4 minutes until they are tender. If using frozen vegetables, cook until heated through, about 2-3 minutes.
- Push the vegetables to one side of the skillet. If using eggs, pour the beaten eggs into the empty side of the skillet. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Next, add the cooked rice to the skillet. Break up any clumps with a spatula and mix it thoroughly with the vegetables and eggs.
- In a small bowl, combine the gochujang, soy sauce, and sesame oil. Mix well to create a sauce.
- Pour the gochujang sauce over the rice mixture. Stir well to ensure that the rice is evenly coated with the sauce. Cook for an additional 3-4 minutes, allowing the rice to fry and develop a slightly crispy texture.
- Season with salt and pepper to taste. Adjust the seasoning according to your preference, keeping in mind that gochujang can be quite salty.
Assembling and Serving
- Once the fried rice is cooked to your liking, remove the skillet from the heat.
- Transfer the gochujang fried rice to a serving platter or individual bowls.
- Garnish with the chopped green tops of the green onions and sprinkle sesame seeds on top if desired.
- Serve hot, either as a main dish or as a side dish to accompany your favorite Korean dishes.
Tips for Perfect Gochujang Fried Rice
- Using day-old rice is key to achieving the best texture. Freshly cooked rice tends to be too moist and can lead to a mushy fried rice.
- Feel free to customize the vegetables based on your preference or what you have on hand. Bell peppers, zucchini, and broccoli also work well.
- If you prefer a spicier dish, you can add more gochujang or even a splash of gochugaru (Korean red pepper flakes) for extra heat.
- For a protein boost,
Conclusion:
In summary, Gochujang Fried Rice is a must-try recipe that brings a delightful fusion of flavors to your table. The combination of the spicy, savory gochujang with the comforting texture of fried rice creates a dish that is not only satisfying but also incredibly versatile. Whether you choose to add protein like chicken, shrimp, or tofu, or load it up with your favorite vegetables, this recipe allows for endless variations to suit your taste preferences. For an extra kick, consider garnishing your Gochujang Fried Rice with a sprinkle of sesame seeds, sliced green onions, or a fried egg on top. You can also experiment with different types of rice, such as brown rice for a healthier option or jasmine rice for a fragrant twist. The beauty of this dish lies in its adaptability, making it perfect for a quick weeknight dinner or a flavorful side dish at your next gathering. We encourage you to try this Gochujang Fried Rice recipe and make it your own! Dont forget to share your experience and any creative twists you add to the dish. Your feedback and variations can inspire others to enjoy this delicious meal. So grab your ingredients, fire up the stove, and dive into the wonderful world of Gochujang Fried Rice today! Print
Gochujang Fried Rice: A Spicy and Flavorful Twist on a Classic Dish
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Description
This Gochujang Fried Rice is a quick and flavorful dish featuring day-old rice, a mix of vegetables, and a spicy-sweet gochujang sauce. It’s perfect as a main course or side, bringing a delicious taste of Korea to your table.
Ingredients
Scale- 2 cups cooked rice (preferably day-old)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for frying)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 2 green onions, chopped (for garnish)
- 2 large eggs (optional)
- Salt and pepper to taste
- Sesame seeds (for garnish, optional)
Instructions
- Gather all your ingredients. Ensure the rice is cooked and cooled, preferably refrigerated overnight to prevent mushiness.
- Dice the onion and mince the garlic. Set aside in separate bowls.
- If using fresh vegetables, wash and chop them into small, uniform pieces. If using frozen mixed vegetables, they can be used directly without thawing.
- Chop the green onions, separating the white parts from the green tops for garnish.
- If using eggs, crack them into a bowl and beat lightly with a fork, seasoning with a pinch of salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and heat until shimmering.
- Add the diced onion and sauté for 2-3 minutes until translucent and fragrant.
- Stir in the minced garlic and the white parts of the green onions, cooking for an additional 1-2 minutes.
- Add the mixed vegetables, cooking fresh vegetables for 3-4 minutes until tender, or frozen vegetables for 2-3 minutes until heated through.
- Push the vegetables to one side of the skillet. If using eggs, pour the beaten eggs into the empty side and scramble until fully cooked, then mix with the vegetables.
- Add the cooked rice, breaking up clumps with a spatula and mixing thoroughly with the vegetables and eggs.
- In a small bowl, combine gochujang, soy sauce, and sesame oil to create a sauce.
- Pour the sauce over the rice mixture, stirring well to coat evenly. Cook for an additional 3-4 minutes to allow the rice to fry and develop a slightly crispy texture.
- Season with salt and pepper to taste, adjusting according to preference.
- Once cooked to your liking, remove the skillet from heat.
- Transfer the fried rice to a serving platter or individual bowls.
- Garnish with the green tops of the green onions and sprinkle sesame seeds on top if desired.
- Serve hot as a main dish or side to your favorite Korean dishes.
Notes
- Using day-old rice is crucial for the best texture; freshly cooked rice can lead to mushiness.
- Customize the vegetables based on your preference or what you have on hand, such as bell peppers, zucchini, or broccoli.
- For a spicier dish, increase the amount of gochujang or add gochugaru (Korean red pepper flakes) for extra heat.
- For added protein, consider including cooked chicken, shrimp, or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
