Korean Steak Fried Rice
By now you know I don’t cook anything traditionally, and most often give traditional dishes some sort of twist. Korean Steak Fried Rice is a version of traditional Korean bibimbap rice bowls and hibachi style fried rice.
I also thought of it as a play on steak and eggs too…so as you can clearly see this dish is ALL over the place 😉
Bibimbap rice bowls are a Korean dish with plain rice and topped with bulgogi beef, veggies such as spinach, mushrooms, carrots, cucumbers. bean sprouts and served with a sauce made with gochujang chili paste and an over easy egg.
My version combines a few components from bibimbap and hibachi fried rice.
How to Make Korean Steak Fried Rice
The marinade for the steak and the sauce for the rice are the same here, making it a little simpler to prepare.
First, combine in a bowl soy sauce, gochujang chili paste, garlic paste, ginger paste, fish sauce, rice vinegar, and half of an Asian pear or Fuji apple.
My grocery store does not carry Asian pears so I went with the Fuji apple since they are similar in flavor.
Simply peel it and grate with a box grater.
The other half of the apple was my snack as I prepared this fabulous dish 🙂
Once all the yumminess is in the bowl just whisk until combined.
For the steak, I used thin cut sirloin. Slice into thin strips and put the steak in a gallon size plastic bag.
Then put a few spoonfuls of this mixture with the steak and massage the bag until coated and marinate for at least an hour.
And save the remaining sauce for when it’s rice frying time.
So one key to making this dish, and really any dish, is having all of your ingredients prepped and ready to go.
On a tray I put the sauce, marinated steak, a diced onion and carrot, sliced mushrooms, cooked and cooled Jasmine rice, and a bunch of green onions that I sliced.
Ready to Cook!
This can be made in a large skillet, wok, or in my case I am using my Blackstone griddle.
Whichever you are cooking on, preheat over medium high heat and cook the steak first.
A little vegetable, or other neutral oil, and the steak only takes 2 to 3 minutes.
When the steak is cooked, remove it and set aside for later.
To the same skillet, wok, or griddle add a little more oil and the onions, carrots, mushrooms, and rice.
Cook this for around 5 minutes, stirring and flipping a few times throughout.
The final step is adding the remaining sauce, green onions, butter, and eggs.
This will cook an additional 5 to 8 minutes, stirring and flipping as it cooks.
I even press the rice slightly to the pan or griddle to create a crispy rice.
During the last minute add the steak, mix it all together into one giant party 🙂
So I am aware that eggs are in the rice…BUT I really wanted that sunny side up egg to serve over top as well.
When you cut into the egg and mix it with the rice it creates a rich sauce that’s to die for!
Yes, yes, I know Guy Fieri would be not a fan of this part, but I don’t think he’s coming to my house anytime soon (although he’d be welcome lol).
Serve the rice in bowls topped with green onions and sesame seeds.
And that sunny side up egg (that I drizzled with sriracha because I am a spice freak).
Our Korean Steak Fried Rice was devoured in record time!
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If you like Korean Steak Fried Rice, you might also like…
Korean BBQ Grilled Chicken
Hibachi Scallops and Bacon Fried Rice
Smoked Korean Chicken
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Korean Steak Fried Rice
Korean Steak Fried Rice has just about everything you'd find in a bibimbap rice bowl but cooked as a fried rice and topped with egg
- 1/2 cup soy sauce
- 1/2 Asian pear or Fuji apple peeled and grated
- 1/3 cup gochujang chili paste (Asian section of grocery store)
- 2 Tbsps ginger paste or grated ginger
- 2 Tbsps garlic paste or grated garlic
- 1 Tbsp fish sauce
- 1 Tbsp rice vinegar
- 1 1/2 pounds sirloin or ribeye steak thinly sliced
- 2 Tbsps vegetable oil (or another neutral oil)
- 1 onion diced
- 1 carrot grated
- 8 oz sliced mushrooms
- 5 to 6 cups cooked, cooled jasmine rice
- 1 bunch green onions diced
- 2 Tbsps butter
- 2 eggs
- Optional: kimchi, fried egg, sesame seeds
Put the soy sauce, grated pear (or apple), gochujang, ginger, garlic, fish sauce, and vinegar in a bowl and whisk until combined.
Put the thinly sliced steak in a gallon size bag and add a few spoonfuls of the sauce. Massage the bag until coated and marinate at least an hour. Set the remaining sauce aside.
Preheat a large skillet, wok, or griddle to medium high heat. Add 1 Tbsp of the oil and the beef. Cook 2 to 3 minutes, stirring occasionally. Remove the beef and set aside.
Add the remaining 1 Tbsp oil to the large skillet, wok, or griddle over medium high heat and the onion, carrots, mushrooms, and rice. Cook 5 minutes, stirring throughout.
Add the green onions, butter, eggs, and the sauce that was set aside earlier. Cook 5 to 8 more minutes, mix the cooked steak back into the rice during the last minute. Serve with kimchi, fried egg, and sesame seeds if desired.
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