Gochujang Fried Rice

The Korean dish, bibimbap, which literally translates as mixed rice, was the inspiration for this recipe, my Gochujang Fried Rice. With pieces of fried bacon, scrambled egg, spring onions, cucumber, sweetcorn and gochujang paste, which is Korean fermented chilli paste, this fried rice dish is ready in less than 30 minutes and is so simple to cook and prepare!

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I’m yet to fully master cooking rice on an electric hob and that’s something I definitely need to work on, however I am beginning to master the art of cooking quickly which is what I’ll need after a tiring day of lectures and workshops!

And if you’ve never tried gochujang, it’s a spicy almost garlicky chilli paste which lends lots of flavour to anything, whether that’s meat, vegetables or my fried rice. The flavour of gochujang is complex and I’ve never tasted anything like it however I do know that it tastes delicious! If you don’t have an Asian supermarket where you can buy it, you can find gochujang in most normal supermarkets these days.

If you’re worried about not using the whole tub, here are some of my other gochujang recipes you can try!

Korean Pork Belly with Japchae Noodles

Romaine Lettuce Kimchi


75g long grain rice

2 rashers of bacon

1 egg

1 spring onion, chopped into discs

¼ of a cucumber, cut into 2 inch matchsticks

2 tbsp gochujang paste

A handful of tinned sweetcorn


Wash the rice until the water runs clear and then place into a saucepan with enough water such that when your middle finger touches the surface of the rice, it comes up to the first ridge. Place the pan on a high heat and bring to the boil.

Once the water has boiled, turn the heat down as small as possible and leave on the heat with a lid on for a further 15 minutes or so. The rice is done when there are dimples in the surface and fluff it up with a fork only.

In a dry wok, fry the bacon rashers until they are cooked through. Any burnt pieces will add to the flavour so don’t wash the wok in between. Place it onto a chopping board and chop it into small pieces.

Add the egg into the wok and scramble it and pour it out onto the chopping board.

Into the wok, fry the spring onions with the cucumber until slightly softened. Add in the gochujang paste, the sweetcorn and the cooked bacon and egg and stir fry with a wooden spatula until everything is covered with gochujang.

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Add the warm rice in all at once and continue to toss around until the rice has turned a golden colour. Transfer to a bowl, finish with a few more slivers of spring onion and eat immediately.

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