bulgogi beef fried rice served in ceramic bowls, each topped with a runny fried egg, scallions, and sesame seeds.

Korean Bulgogi Beef Fried Rice

July 22, 2025

By Millie Pham

All the bold, savory flavors of bulgogi… in fried rice form

This Korean Bulgogi Fried Rice is exactly what you want when you’re craving something sweet, savory, garlicky, and deeply satisfying. It’s packed with marinated beef, stir-fried with garlic, scallions, and cold rice, all coated in a soy-sesame sauce that hits every note. Top it with a fried egg? Game over.

I started making this on weeknights when I had a little leftover bulgogi and a tub of rice in the fridge. One pan, a few pantry staples, and boom—takeout vibes at home, minus the wait. It’s also amazing as meal prep or for a weekend brunch.

Why I Love This Recipe

Classic bulgogi flavor in a super quick stir-fry
Perfect use for day-old rice and leftover beef
Packed with protein, flavor, and texture
Fast, one-pan dish that feels like comfort food
Customize it with veggies or a spicy kick

What You’ll Need

For the bulgogi beef:

½ lb thinly sliced beef ribeye or sirloin
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp sesame oil
1 tsp grated ginger
2 cloves garlic, minced
1 tbsp grated pear or apple (optional but traditional)

For the fried rice:

2 tbsp neutral oil
1 clove garlic, minced
3 cups cold cooked jasmine or short-grain rice
2 scallions, chopped
1 tbsp soy sauce
1 tsp sesame oil
1 fried egg per bowl (optional but highly recommended)
Sesame seeds (for garnish)

Pro Tips

Use paper-thin beef—it cooks super fast and stays tender
Grated pear makes the beef extra tender and flavorful
Cold rice gives you that perfect fried rice texture
Don’t skip the scallions—they bring brightness and crunch
A runny egg on top? Just do it

Tools You’ll Need

Large skillet or wok
Mixing bowl
Spatula or wooden spoon
Knife and cutting board

Substitutions and Variations

Use ground beef or leftover steak
Add sautéed kimchi or gochujang for a spicy version
Use brown rice or cauliflower rice for lighter versions
Top with furikake or crispy seaweed
Swap the beef for chicken or tofu for a twist

Make-Ahead Tips

Marinate the beef overnight for max flavor
Pre-cook and chill rice a day ahead
Chop scallions and prep garlic in advance
Make extra and store for meal prep lunches

Instructions

STEP 1: Marinate the Beef

In a bowl, combine ½ lb sliced beef, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, 1 tsp grated ginger, 2 cloves minced garlic, and 1 tbsp grated pear. Mix well and let it sit for at least 10 minutes.

thin beef slices marinating in a glossy brown soy-sesame mixture with visible bits of garlic, ginger, and grated pear.

STEP 2: Cook the Bulgogi

Heat 1 tbsp oil in a large skillet over medium-high heat. Add the marinated beef and cook for 3–4 minutes, stirring often, until browned and caramelized. Remove and set aside.

bulgogi beef slices sizzling in a hot pan, caramelizing around the edges, sauce thickening and clinging to the meat.

STEP 3: Sauté Garlic and Scallions

In the same pan, add another 1 tbsp oil and 1 clove minced garlic. Sauté for 30 seconds, then toss in 2 chopped scallions and cook for 1 minute.

garlic and scallions sautéing in oil, garlic just starting to brown, scallions bright green and sizzling.

STEP 4: Add the Rice

Add 3 cups cold cooked rice to the skillet. Break it up and stir it into the garlic and scallions. Let it sit undisturbed for 1–2 minutes so some of the rice gets a little crispy.

cold rice being mixed into the garlic and scallions, grains separating and starting to crisp slightly at the edges.

STEP 5: Season and Add Beef Back In

Drizzle in 1 tbsp soy sauce and 1 tsp sesame oil. Add the cooked bulgogi beef back in and stir everything together. Cook for another 2 minutes to let the flavors mix.

golden rice being stirred with bulgogi beef, soy sauce soaking into the grains, steam rising, beef glistening with sauce

STEP 6: Fry an Egg (Optional but Perfect)

In a small pan, fry an egg with a runny yolk. Place on top of each rice bowl before serving.

a sunny-side up egg frying in oil, yolk vibrant and runny, whites just set and slightly crispy at the edges.

STEP 7: Plate and Garnish

Spoon rice into bowls. Top with the fried egg and a sprinkle of sesame seeds or extra scallions. Serve hot.

Leftovers + Storage

Store in the fridge for up to 4 days
Reheat in a skillet or microwave (add a splash of water if dry)
Great in lunchboxes or meal prep containers
You can also freeze it for up to 1 month

Why This Recipe Works (Quick Science)

Marinating beef with sugar + pear tenderizes and flavors it deeply
Cold rice fries instead of steaming, creating better texture
Soy + sesame + garlic = ultimate umami
Letting rice toast gives crispy, flavorful bites

Meal Plan Ideas

Serve with kimchi and cucumber salad
Add miso soup or a small side of pickled radish
Turn leftovers into a rice bowl with fresh greens
Add stir-fried mushrooms or spinach for a veggie boost
Wrap it up in lettuce cups for a low-carb meal

Common Mistakes

Using warm rice—it turns mushy and clumps
Cooking beef too long—it gets tough fast
Not letting rice sit in the pan—you miss the crispy bits
Too much soy sauce—can make it overly salty and wet

What to Serve With

Kimchi
Pickled daikon or radish
Miso soup or seaweed soup
Korean cucumber salad (oi muchim)
Grilled or sautéed mushrooms

FAQ

Q: Can I use ground beef instead of sliced beef?
A: Absolutely. It’s faster and still really flavorful.

Q: Is this dish spicy?
A: Not as written, but you can add gochujang or red pepper flakes if you like heat.

Q: Can I make this vegetarian?
A: Yes! Use tofu or mushrooms instead of beef, and skip the egg if needed.

Q: What kind of rice is best?
A: Short- or medium-grain rice like jasmine or sushi rice holds up well here.

You’re gonna want seconds

This Korean Bulgogi Beef Fried Rice has all the good stuff—tender meat, bold flavor, crispy rice, and that irresistible fried egg on top. Once you make it, it’ll be part of your regular rotation. Try it, and let me know how you made it your own!