Korean Gluten-Free Breakfast Feast: Bulgogi Fried Rice with Spicy Soy Sauce

Allergens

Eggs, Soy

Ingredients

• 1 cup cooked white rice (preferably day
• old)
• 8 oz beef sirloin, thinly sliced
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 tbsp vegetable oil
• 1/4 cup cucumber, julienned
• 1/4 cup carrot, julienned
• 1/4 cup green onions, chopped
• 2 tsp sesame seeds, toasted Spicy Soy Sauce:
• 3 tbsp gluten
• free soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 tsp black pepper
• 1/4 tsp ginger, grated

Instructions

1. Prepare the spicy soy sauce by whisking together gluten free soy sauce, gochujang, sugar, garlic, rice vinegar, sesame oil, black pepper, and ginger in a small bowl. Set aside.
2. Heat 1 tbsp vegetable oil in a large pan or wok over medium high heat. Add the sliced beef sirloin and cook until browned. Remove from pan and set aside.
3. In the same pan, add another 1 tbsp vegetable oil and sauté onions and garlic until fragrant.
4. Add the cooked rice to the pan and stir fry for about 2 minutes. Stir in the beaten eggs and cook until just set.
5. Mix in the bulgogi beef, cucumber, carrot, and half of the spicy soy sauce. Adjust the seasoning with salt if needed. Cook for another 1 2 minutes or until heated through.
6. Transfer the fried rice to a serving plate, drizzle with the remaining spicy soy sauce, and garnish with green onions and toasted sesame seeds.
7. Serve immediately.

Chef’s Insight

To enhance the mouthfeel, consider adding a small amount of toasted nori or seaweed to the fried rice mixture.

Notes

For an added touch of luxury, serve the dish with a side of kimchi or pickled vegetables.