Spring Herb & Bulgogi Fried Rice: A Quick & Flavorful Meal
Transform Leftover Bulgogi into a Springtime Delight: Easy Bulgogi Fried Rice with Wild Korean Parsley
A simple and delicious fried rice recipe that creatively uses leftover bulgogi and fragrant spring herbs (naengi) to create a satisfying, one-bowl meal. Perfect for a quick lunch or dinner.
Main Ingredients- Cooked Bulgogi 1.2 cups (approx. 200g)
- A generous handful of seasoned Naengi (Wild Korean Parsley) 1 handful (approx. 50g)
- Warm cooked rice 1.5 bowls (approx. 300g)
Cooking Instructions
Step 1
Heat a frying pan over medium heat and add the pre-cooked bulgogi. Stir-fry briefly until warmed through. Add the seasoned naengi (make sure it’s well-drained) and stir-fry together for about 1-2 minutes, just until the naengi wilts slightly. If the bulgogi pieces are large, use kitchen scissors to cut them into bite-sized pieces for easier mixing with the rice.
Step 2
Add the warm cooked rice to the pan with the bulgogi and naengi. Gently break up any clumps of rice with a spatula and stir-fry until everything is well combined. It’s important to keep the heat at medium-low to prevent the rice from sticking to the bottom of the pan. Continue stir-frying for about 2-3 minutes.
Step 3
Season the fried rice. Start by adding a pinch of salt and tasting. If needed, add about 1/2 tablespoon of soy sauce for an extra layer of umami. Adjust seasoning according to your preference. Just before you finish cooking, drizzle in 1 tablespoon of sesame oil (or perilla oil) and sprinkle with toasted sesame seeds for a nutty aroma. Your delicious bulgogi and naengi fried rice is ready!
Step 4
For an even more satisfying meal, serve the fried rice topped with a sunny-side-up fried egg. A sprinkle of parsley flakes can add a touch of color and extra freshness if desired.
