Korean recipes:

Bulgogi and kimchi fried rice (kimchi bokkeumbap)

  • Barbecued beef and kimchi fried rice / 불고기, 김치 볶음밥 / Bulgogi, kimchi bokkeumbap (or pulgogi, kimchi bok eum bap, Kimchi bokkeum bap, gimchi bokkeumbap)
  • Categories: , , , ,
  • Originally posted on March 5, 2008 at 10:03 pm

I made bulgogi and kimchi stir fried rice (Kimchi bokkeumbap) tonight.

Bulgogi recipe:

  1. Slice 1 pound of beef thinly
  2. Mix these ingredients to make marinade sauce:
    3 tbs of soy sauce, 3 tbs of water, 2 tbs of sugar, 1 tbs of honey, 1tbs of sesame oil, 1tbs of toasted sesame seeds, 2 chopped green onions, 3 cloves minced garlic, 1 ts of black pepper
  3. Marinate for at least 2 hours and keep it in the refrigerator.
  4. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
  5. Sprinkle chopped green onion and toasted sesame seeds

Lettuce, carrot strips, and dipping sauce called ssam Jaang. Ssam jaang recipe is under my grilled beef cooking video recipe. Wrap a piece of bulgogi in lettuce and a little bit of ssam jaang and eat. You can dip carrot or cucumber strips into the ssam jaang.

Kimchi bok keum bap
I made this kimchi stir fried rice using left over bulgogi juice in my pan. After transferring bulgogi to my cast iron plate, the bulgogi juice was still left on the pan.

  1. On a heated pan with a little bit of bulgogi juice (no matter even if you don’t have bulgogi juice), put chopped kimchi (1 cup) and stir it and cook about 3 minutes.
  2. Add 1 tbs of hot pepper paste in the kimchi in the pan and 2 bowls of rice and stir it with a spoon
  3. Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top

Posted Wednesday, March 5th, 2008 at 10:03 pm
Tagged: , , , , , , , , , , , , ,

94 Comments:

  1. Laury Tan rowland heights, california My profile page I'm a fan! joined 3/10
    Posted August 22nd, 2010 at 4:48 am | # |

    what type of beef is this?sirloin?D:

  2. ikanapausa New York My profile page joined 7/10
    Posted July 29th, 2010 at 7:48 pm | # |

    Maangchi,

    I want to make bulgogi, and is it ok if I marinate the meat overnight? Is it going to be really salty?

  3. yippieyeah My profile page joined 7/10
    Posted July 18th, 2010 at 2:54 pm | # |

    If I were to make this with pork, will the marinate sauce be the same? Thank you!

  4. kenikedw Marietta Ga My profile page joined 6/10
    Posted June 28th, 2010 at 9:28 pm | # |

    I loved the Bulgogi…but it was too greasy. I am not sure if that’s the juice? my husband comes home from out of country and can’t wait to try this. He’s Korean and I am learning how to make a lot of recipes through you and my mother in law. (I like your attitude better than my mother in law but don’t tell her that!) lol
    Thank you for making it so easy to cook!

  5. reesejin Anaheim My profile page joined 4/10
    Posted May 17th, 2010 at 3:38 pm | # |

    Very tasty! I made this for my family and they loved it. =)

  6. KKVL Belfast, My profile page joined 4/10
    Posted April 22nd, 2010 at 4:23 pm | # |

    hie maangchi =)

    i tried making bulgogi with your recipe a 2 weeks ago, it was so yummy(i had extra leftover in the fridge, a few times while waiting for the water to boil for tea i sneak a slice or 2 outta the fridge to nibble XD) ..

    i liked it so much, i bought another pack of beef to make another batch XD .. they go so well with almost anthing =D

    thanks for the recipe <3

  7. Jenny
    Posted January 7th, 2010 at 10:49 pm | # |

    I’m going to go make the kimchi bokkeum bap right now! What an awesome recipe to quickly use up old rice! My mother would be proud…haha! Thanks Maangchi!

  8. Steffnee
    Posted November 26th, 2009 at 2:20 pm | # |

    well.. I made it directly as you said. But what do you do if it’s a little “sheen-guh-wuh.” like it has some taste but not alot?

  9. Aika
    Posted November 23rd, 2009 at 2:26 pm | # |

    Maangchi, made this last night and it was delicious! Thank you for the recipe :)

  10. rv65
    Posted November 10th, 2009 at 4:28 am | # |

    Pho is definitely awesome.

  11. chuck
    Posted October 2nd, 2009 at 12:36 pm | # |

    can you make this with chicken?

  12. cookingpractice
    Posted September 7th, 2009 at 6:46 am | # |

    woderful, i have just made a batch of kimchi, i will soon make the stirfried kim chi rice! Thanks

  13. Viv
    Posted July 26th, 2009 at 11:07 pm | # |

    Hi!

    How many cups of rice did you use?

    Thank you!

  14. Briana
    Posted July 2nd, 2009 at 5:32 pm | # |

    Hi!

    I am looking forward to making this this week, but I have just one question. All of the other recipes that I found online use Mirin or some kind of rice wine. Do you think it should be used? Why or why not?

    Thanks!
    Briana

  15. Lily
    Posted June 18th, 2009 at 4:07 pm | # |

    Hi Maangchi! I found your site recently and have tried the Tuna Kimbap and it was a hit! Thanks alot! I was also looking at this bulgogi recipe vs. the bulgogi one you made along with bulgogi stew and was wondering why both recipes were slightly different? The other recipe includes pear. I want to grill or pan cook it. Which recipe is better for that?

    • Goody
      Posted June 26th, 2009 at 12:22 pm | # |

      Yes, I was thinking the same thing! i have never tried this with asian pear – does this make the taste slightly sweeter? Can the asian pear be added to the regular bulgogi recipe to be grilled or pan cooked?

    • Maangchi New York City My profile page joined 8/08
      Posted June 26th, 2009 at 1:14 pm | # |

      This recipe is easier and simpler than the recipe for my bulgogi stew because I don’t use pear as a tenderizer. When I don’t have Asian pear in my refrigerator, but I have to make bulgogi quickly, I use this recipe. If the meat is tender, it is still delicious no matter I use pear or not.

      If you want to make marinade for BBQ, I recommend the other recipe. http://www.maangchi.com/recipe/bulgogi-and-bulgogi-stew

  16. Kimmie
    Posted June 4th, 2009 at 3:51 pm | # |

    I always said that Bulgogi is the perfect way at introducing people to Korean cooking. All my friends love it and want to try more korean dishes because of it!!!

  17. Hana
    Posted May 30th, 2009 at 10:45 pm | # |

    Hey Maangchi. Your website’s great!
    I work as an assistant chef in a Korean restaurant, and my boss told me to see your videos if I want to cook other kinds of Korean food. It’s so interesting that I got to see tons of recipes! :)
    Keep up the awesome website. I’ll definitely try cooking the kimchi fried rice! :)

  18. Charles
    Posted April 28th, 2009 at 5:31 am | # |

    Hi Maangchi,

    I made Korean Mandu following your recipie and video.I could not find fresh chives, so I used fiely chopped spring onion. My Korean daughter-in-law says it was very good. Thanks so much for videos!Today I will make Bibimbap.

    Your videos show us so much more than the recipie by itself.

    Thanks again!

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2009 at 9:02 am | # |

      You are so smart! :) Yes, buchu (Asian chives) could be replaced with green onions! Thank you!

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