First of all I wanted to say Happy New Year to all of my readers here on Food Tastes Yummy! This is really the first recipe that I'm posting in 2010. After posting recipes almost daily for half of 2009 I thought I would give myself a little break before my big return to the blogosphere. This is a dish that my mom made quite a bit while I was growing up. My mom had a way with creating new and interesting Korean recipes with leftover rice and this recipe was seriously one of my favourites! Now I know that any traditional Korean cuisine enthusiast would say "this is not authentic" but honestly I could care less because this is what was traditional to me. I would describe this as a spicy take on a Chinese fried rice. If you like rice and spicy food I say this is a recipe for you to try!

Serves 2


  • 1 cup bulgogi style beef (super thin slices of beef), chopped
  • 3 tbsps light soy sauce
  • pinch of salt and pepper
  • 1 tbsp vegetable oil
  • 1 carrot, peeled and diced
  • 1/4 cup water
  • 1 tbsp Korean hot pepper paste (or more if you like)
  • 1-1/2 cups cold cooked white rice (preferably day old rice)
  • cucumber, cut into thin matchsticks (when serving)

1. In a small bowl, place in the chopped bulgogi meat and marinade it quickly with light soy sauce, salt and pepper for about 2 minutes. Either get a wok or a large non-stick skillet and heat the oil over medium high heat. Sear the marinaded meat until the pink colour of the meat is gone, this should take about 4-5 minutes.

2. Saute the diced carrots for a minute, then deglaze the pan with a 1/4 cup of water. Quickly add melt in the hot pepper paste into the water, then add in the cold cooked white rice. Please note here that warm cooked rice will not work as well here. Stir frequently until the rice has absorbed the colour of the red pepper paste. Once the rice is the right "fried rice" texture, turn the heat off and serve it immediately. Serve the rice dish with cold cucumber slices to help bring some freshness into a meaty spicy meal. Enjoy!

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