Got Gochujang? This 15-Minute Fried Rice Will Change Your LIFE!

Hello, from Seoul! We always crave a good fried rice, but you're getting kind of tired of the same flavor. If this is you, you've come to the right place. Today, we're gonna be making gochujang beef fried rice, one of my all-time favorite fried rice dishes. This is not like Chinese takeout-style fried rice. This is more like the fried rice you get at a Korean barbecue restaurant, where they fry it right on the grill after you finish your meat. Yeah, packed with rich beef flavor Once you have a bite, this might change your fried rice rankings forever, so please give this a try. I promise, you won't regret it. For this, you'll need some rice, ground beef, garlic, onion, and green onions. That's it. Super simple, right? But if you wanna take this dish to the next level, then grab an egg and some seasoned seaweed flakes. With these two bad boys, you're gonna taste the best version All right, let's talk about the rice first. For today's video, I've already prepared 4 cups of day-old rice. But even if you don't have any leftover rice, you don't have to worry about it. You can just use freshly cooked rice. But just remember this one thing. Cook your rice with slightly less water than usual and let it cool down a little bit so that the excess steam can evaporate. Trust me, these little tips will give you the nice, fluffy fried rice What? You wanna know this kind of tip more and more? I'm so glad you brought that up because everything you need is in these two books. Trust me. With these bad boys, Simply Korean and Beyond Korean, you can cook 200 East Asian dishes like Korean, Chinese, Japanese, and even Korean fusion dishes like a pro. So don't forget to check them out. The link is in the description. Now let's prep the veggies. First, smash 3 cloves of garlic and finely chop them. I'm only using 3 today, but if you want that extra garlicky flavor, go ahead and use as much as you want. Don't worry about it. It will taste even more fantastic. Next, finely dice a quarter of an onion. I usually don't use onions for fried rice because the excess moisture can make the fried rice soggy. But that natural sweetness from the cooked onions takes this dish to a whole new level. So I highly recommend using it. Once that's done, thinly slice 3 to 4 green onions. The whites are gonna be stir-fried to infuse our oil and the greens are gonna be used for a beautiful garnish. So please keep them separate like this. Now let's make the gochujang sauce, the star of the show today. In a small container, add 3 tablespoons of gochujang, Korean chili paste, 1 tablespoon of Korean chili pepper flakes, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of water, a few shakes of black pepper, and give it a good mix. What? You can't handle the heat? Then feel free to skip the Korean chili pepper flakes. It's mostly here for that extra kick and color, so it's totally up to you. By the way, we have all the instructions and a list of ingredients on our blog, AaronAndClaire.com. So please visit here if you need a written recipe. All right, everything is all set. Let's get cooking. In a large wok or pan, add 1 tablespoon of oil and heat it over medium-high heat. Once it gets nice and hot, add in 300 grams of ground beef and spread it out evenly. And then let it sit for about 2 minutes. Once the bottom turns golden brown, flip, break up the beef, and cook for about 1 to 2 minutes. And then to that, add your garlic, onion, white parts of the green onions, and saute those for about 2 minutes. The fat from the beef meets our lovely aromatic vegetables. They're gonna add an amazing flavor to our fried rice. All right, once that incredible aroma fills your entire kitchen and even your neighbors are wondering what you're cooking, pour in our gochujang sauce and saute for about 1 minute. I know I say this all the time, but traditional Korean pastes like gochujang, they taste 100 times better when they get fried in fat. Trust me. It literally unlocks 10 times more depths of flavor. So do not ever skip this step. I promise you won't regret it. Now, let's set the 4 cups of day-old rice and stir-fry for about 2 to 3 minutes or until every single grain of rice is perfectly coated in our beautiful gochujang sauce. That's it. Couldn't be any easier, right? There's literally no reason not to try this at home. All right, let's grab a spoon and give it a quick taste and then add more salt to suit your taste. Soy sauce is also a great option, but it can make the rice too dark. So I definitely recommend sticking with salt here. Once it tastes perfect to you, turn the heat off. And then to that, add the green onions, 1 tablespoon of toasted sesame oil, and some sesame seeds. Now, all we have left is just give it a final mix. That's it. Unbelievably simple, right? All right, we're almost there. Let's put some fried rice on a serving plate and finish it off with a fried egg, seasoned seaweed flakes, and of course, some extra green onions. What? You wanna add some fresh veggies to make it more nutritionally balanced? Then add some cucumber slices like me. It will even make the whole dish look way fancier. All right, it's really done. Let's call our taste tester and see how it tastes. Claire. Woo! Gochujang fried rice? I missed you so much. Ha ha ha ha. Let's give it a try. Wow. Cheers. One more bite. Mm. Ha ha ha ha ha ha. Mm. Cheers. Mm. If you haven't tried Korean-style fried rice, you should give it a try. Maybe it's gonna be your new favorite fried rice. I guarantee. Ha ha. Hope you guys try. Bye. Today, I showed you how to make gochujang fried rice that you could eat every single day and never get tired of. How was it? Super easy, right? With just a few basic ingredients and a scoop of gochujang, you can make a surprisingly delicious fried rice packed with authentic Korean flavor. Trust me. Once you try this bad boy, you won't even think about ordering takeout. I guarantee it. All right, this is it for today, and I'll see you next time.