Ingredients
Method
- Combine gochujang, soy sauce, sesame oil, and 2 teaspoons of sesame seeds in a bowl.
- Mix 3 tablespoons of the gochujang mixture with the beef and set the remaining sauce aside.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the egg, swirl to form an omelette, and cook for 1 minute until set. Flip and cook for 30 seconds more, then transfer to a cutting board and roughly chop.
- Heat the remaining 2 tablespoons of oil in the wok over high heat. Stir-fry garlic and onion for 30 seconds, then add beef and stir-fry until cooked through. Add cabbage and stir-fry for 1 minute, then add carrots and bean shoots for 30 seconds. Mix in the rice and remaining gochujang sauce, stir-frying until coated. Toss with the omelette and spring onions, then serve topped with extra spring onions and sesame seeds.
Notes
Rice Texture: I always use day-old rice that has been chilled in the fridge because the drier grains separate perfectly and soak up the gochujang sauce without getting mushy.
Protein Variations: While I love the convenience of ground beef, I have also made this with ground pork or even finely chopped firm tofu for a lighter version that still carries those bold flavors beautifully.
Cooking Heat: Make sure your wok or skillet is screaming hot before you add the beef and vegetables so you get that authentic charred flavor instead of steaming the ingredients in their own juices.
Prep Strategy: I find it much easier to chop all my vegetables and whisk the sauce together before I even turn on the stove since the stir-frying process happens so quickly once you start.
Storage and Reheating: If you have leftovers, they keep well in the fridge for up to three days, and I recommend reheating them in a hot pan with a tiny splash of water to bring that moisture back into the rice.
Flavor Balance: If you find the gochujang a bit too spicy for your palate, you can easily mellow it out by adding a small teaspoon of brown sugar to the sauce mixture.