Korean RIce

This Korean Rice combines tender vegetables with fluffy rice and a bold homemade chilli sauce. The sauce adds a perfect balance of heat, sweetness, and depth. It is a quick and satisfying dish that works beautifully as either a side or a main meal.

Prep Time 15

Cook Time 10

Total Time 25

Servings People

Ingredients

Korean chilli sauce:

1 tbsp gochujang Korean chilli paste
1 tsp soy sauce
1 tsp honey or sugar
1 tsp rice vinegar
1 tsp sesame oil
1 tsp water to loosen, if needed

Main ingredients:

2 cups white rice cooked and cooled (preferably day-old)
1 small white onion finely sliced
1 medium courgette sliced into thin half-moons
1 medium carrot julienned or finely sliced
3 medium scallions sliced separate white and green parts
1 tbsp soy sauce
1 tbsp vegetable oil for frying

To finish:

2 tsp sesame seeds
2 large eggs fried one per person

Larder ingredients:

Salt to taste
Black pepper to taste

Instructions

Start by making the chilli sauce. In a small bowl, mix the gochujang, soy sauce, honey, rice vinegar and sesame oil. Stir until smooth. Add a little water if the sauce feels too thick. Set aside.
1 tbsp gochujang, 1 tsp soy sauce, 1 tsp honey, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp water
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Allow it to get hot but not smoking.
1 tbsp vegetable oil
Add the sliced white onion and the white parts of the scallions. Stir-fry for 2–3 minutes until softened and lightly golden.
1 small white onion, 3 medium scallions
Add the carrot and cook for another 2 minutes. Stir regularly so nothing sticks.
1 medium carrot
Add the courgette and cook for 2–3 minutes. The vegetables should be tender but still slightly crisp.
1 medium courgette
Add the cooked rice. Break up any clumps and mix well with the vegetables.
2 cups white rice
Pour in the soy sauce and the homemade chilli sauce. Stir thoroughly so the rice is evenly coated. Cook for 2–3 minutes until everything is hot.
1 tbsp soy sauce
Add the green parts of the scallions. Stir briefly to keep their fresh flavour.
3 medium scallions
Taste and adjust seasoning with salt and black pepper if needed.
Salt, Black pepper
Serve immediately, topped with sesame seeds.
2 tsp sesame seeds
Add a fried egg if you want a more filling dish.
2 large eggs

Equipment

large frying pan or wok
Small Mixing Bowl

Notes

Tips and Notes:

Day-old rice gives the best texture and prevents clumping.

Adjust the honey and vinegar to balance sweetness and tang.

Add extra gochujang if you prefer more heat.

Keep the pan hot to achieve a light fried texture rather than steaming the rice.

Nutrition