Description
This Korean fried rice with ground beef is a savory, slightly spicy, and satisfying dish made in just one pan. Loaded with bold Korean flavors, ground beef, and vegetables, it’s the perfect quick dinner or lunch option. Ideal for meal prep or a speedy weeknight fix!
Ingredients
Units
Scale
- 1 lb ground beef
- 3 cups cooked day-old rice (preferably jasmine or short-grain)
- 2 tablespoons sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kimchi, chopped
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
- 2 eggs (optional, for topping)
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add chopped onion and garlic, sauté until fragrant and soft.
- Add ground beef and cook until browned and fully cooked. Drain excess fat if needed.
- Stir in kimchi and cook for another 2–3 minutes.
- Add gochujang, soy sauce, rice vinegar, and sugar. Mix well to coat the beef evenly.
- Add cooked rice and break it apart with the spatula, mixing thoroughly with the beef and sauce.
- Cook for 3–5 minutes, allowing the rice to get a little crispy at the bottom.
- Stir in green onions and sesame seeds.
- If using eggs, fry or scramble them in a separate pan and place on top before serving.
Notes
- Day-old rice works best for texture—fresh rice can become too sticky.
- Adjust spice by increasing or decreasing gochujang.
- Add vegetables like carrots, peas, or spinach for extra nutrients.
- Top with a fried egg for a more traditional Korean touch.
Nutrition
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
