Korean Fried Rice (Bokeumbap)

READY IN: 55mins
YIELD: 1 cup


  • Meat
  • 12
  • 3
    slices of thinly sliced side pork, Samgyeopsal
  • Vegetables
  • 1
    small onion, chopped
  • 3
    green onions, chopped
  • 12
    large carrot, sliced thinly and quartered
  • 12
    zucchini, sliced thinly and quartered
  • 3
    mushrooms, chopped (I use Button or Shiitake)
  • 2
    cups cabbage kimchi, chopped
  • Sauce
  • 2
    cups bulgogi marinade
  • 3 -4
    tablespoons barbecue sauce
  • 1
    tablespoon korean red pepper paste, Gochujang (adjust amount for level of spice)
  • 12
    tablespoon minced garlic
  • 2
    tablespoons honey
  • Other
  • cooking oil
  • short-grain white rice, cooked


  • In a frying pan, cook all of the meat (seasoning with salt and pepper) as well as the onion and set aside for later. I usually drain the sausage and pork on paper towels to get rid of some of the grease and then saute the onion and beef together separately.
  • In a very large frying pan with oil, cook all of the vegetables together on Medium Low heat, stirring occasionally. Be sure the heat doesn't get too high so as to prevent the kimchee from burning.
  • In a small mixing bowl, stir together all of the ingredients for the sauce.
  • Once the vegetables have cooked (about 15 min), stir in the sauce and simmer for another 5 minutes.
  • Mix into rice to create the Bokeumbap -- or simply serve the mixture on top of the rice.
  • *Gochujang and Bulgogi Sauce can be found in Asian grocery markets and I'm able to buy Samgyeopsal at my local butcher if I ask for "thinly sliced side pork".