This is the perfect introduction to Korean cuisine and you'll enjoy its simplicity. The spiciness can be controlled by the amount of gochujang. It's often served with chicken or pork mixed in or with a fried egg on the top.
Ingredients
- vegetable oil: 2 Tbsp
- garlic: 2 tsp (minced)
- fresh ginger: 2 tsp (minced)
- thinly-sliced mixed color bell peppers: 1 cup
- carrots: 0.5 cup (diced)
- onion: 0.25 cup (diced)
- and refrigerated white rice: 4 cups (cooked)
- gochujang (Korean hot and sweet pepper paste): 2 Tbsp (to taste)
- low-sodium soy sauce: 2 Tbsp
- sesame oil: 2 tsp
- green onions: 2 Tbsp (sliced)
- sesame seeds: 1 tsp (toasted)
Metric Conversion
Stages of cooking
-
Heat a wok or large skillet over medium-high heat, and add vegetable oil. Add garlic and ginger, and cook until fragrant, about 30 seconds.
-
Add bell peppers, carrots, and onion, and cook until tender, 4 to 5 minutes. Add a splash of water if the pan gets too dry.
-
Add rice, gochujang, soy sauce, and sesame oil, mixing everything well, and stir fry until the rice is hot.
-
Garnish with green onions and sesame seeds, and serve.
