You’ll appreciate its simplicity, and this dish is the ideal start to Korean cooking. The quantity of gochujang used can regulate the level of heat. The dish is frequently topped with a fried egg or served with chicken or pig mixed in.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 cup thinly-sliced mixed color bell peppers
- ½ cup diced carrots
- ¼ cup diced onion
- 4 cups cooked and refrigerated white rice
- 2 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons sliced green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Heat a wok or large skillet over medium-high heat, and add vegetable oil. Add garlic and ginger, and cook until fragrant, about 30 seconds.
- Add bell peppers, carrots, and onion, and cook until tender, 4 to 5 minutes. Add a splash of water if the pan gets too dry.
- Add rice, gochujang, soy sauce, and sesame oil, mixing everything well, and stir fry until the rice is hot.
- Garnish with green onions and sesame seeds, and serve.
- Gochujang comes in many different variations with different degrees of spiciness. I used hot & sweet Gochujang and it was still pretty spicy. Make sure you taste your gochujang and adjust the amount to use accordingly.
Reviews
The 4cups + vegetables ratio is too much food for only 4T of sauce. I only added 2 cups rice & still needed so much more of the sauces. Also make sure to cook the rice separately from the vegetables. Easy to miss “precooked” in ingredients when recipe just says “add rice”. I added vegetarian stir-fry sauce for added flavor, a cabbage mixture & peas to make this a filling entree.