Gochujang Fried Rice

Gochujang is a popular Korean chilli paste used in many Korean dishes. It has a unique taste, combining sweet, spicy, and savoury flavours. The chilli paste is made from chilli peppers, glutinous rice, fermented soybeans, and salt and is aged for several months to develop its flavours.

Gochujang imparts a spicy heat to dishes and a deep, rich flavour, a hallmark of Korean cuisine. It is used as a condiment, marinade, and cooking sauce and can be found in many dishes, such as bibimbap, jjigae, and fried rice. Its use adds depth of flavour to dishes, making them more distinctive and delicious.

Ingredients:

  • 2 cups cooked white rice
  • 2 tablespoons gochujang (Korean chilli paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/2 onion, diced
  • 1 small carrot, diced
  • 1 small zucchini, diced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 2 green onions, chopped
  • Sesame seeds to garnish (optional)

Instructions:

  1. Whisk together gochujang, sesame oil, soy sauce, and sugar in a small bowl.
  2. Heat vegetable oil over medium-high heat in a large frying pan or wok. Add onion, carrot, zucchini, and garlic and cook until softened, about 5 minutes.
  3. Push the vegetables to one side of the pan, and add beaten eggs to the other side. Cook the eggs, occasionally stirring, until just set.
  4. Add the cooked rice and the gochujang mixture to the pan, stirring to combine everything together. Cook for 3-5 minutes until the rice is heated through and evenly coated with the sauce.
  5. Stir in the green onions and cook for 1 more minute.
  6. Serve the fried rice hot, sprinkled with sesame seeds if desired. Enjoy!