Description
This Korean Gochujang Fried Rice is a vibrant, flavorful dish that combines tender vegetables and rice with a spicy and savory gochujang-based sauce. Quick to prepare in just 15 minutes, it’s a perfect weeknight meal that balances heat, sweetness, and umami, garnished with scallions and toasted sesame seeds for a delightful finish.
Ingredients
Scale
Vegetables
- 1 broccoli, chopped into bite-sized pieces
- 2 carrots, chopped
- 1 kohlrabi, chopped
- 1 onion, chopped
- 1 scallion, sliced for garnish
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 Thai red chilli, sliced (optional)
Main Ingredients
- 2 cups cooked rice, preferably at room temperature
- 2 tbsp sesame oil
- 1 tsp sesame seeds, toasted
Sauce
- 2 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp rice vinegar
- 2 tsp maple syrup
Instructions
- Prepare the vegetables: Chop broccoli, carrots, kohlrabi, and any other vegetables (like pok choy) into similar-sized pieces for even cooking.
- Minced aromatics: Finely mince the garlic and ginger. Chop the onion and scallion, keeping scallion for garnish.
- Make the sauce: In a bowl, mix gochujang paste, vegan oyster sauce, soy sauce, rice vinegar, maple syrup, and sliced Thai red chilli if using, until it forms a smooth slurry.
- Sauté aromatics: Heat sesame oil in a skillet or cast iron pan over medium heat. Add chopped onion, ginger, and garlic and sauté for about 2 minutes until fragrant.
- Cook vegetables: Add the chopped vegetables to the pan, stirring to coat them with oil and aromatics. Cover and cook for a couple of minutes until the veggies are al dente.
- Add rice and sauce: Add the cooked rice to the pan and mix thoroughly with vegetables. Pour in the prepared gochujang sauce and toss everything well until evenly coated.
- Final seasoning and garnish: Taste the fried rice and adjust seasoning if needed. Garnish with sliced scallions and toasted sesame seeds. Serve hot.
- Serving suggestion: This dish pairs wonderfully with fried tofu or any protein of your choice.
Notes
- Use day-old rice or rice at room temperature to get the best texture without clumping.
- Feel free to swap vegetables according to what you have on hand.
- If vegan oyster sauce is unavailable, substitute with more soy sauce or mushroom sauce.
- Adjust the amount of gochujang for desired spice level.
- Adding a fried egg on top can make this meal more filling.
