Ultimate Bulgogi Kimchi Fried Rice *VEGAN* 최고의 불고기 김치 볶음밥 *비건*

Oh my kimchi stars! Enjoy the mouthwatering softness of the rice, the crunch of the soybean sprouts, and the blissful kimchi and savory vegan bulgogi partaayy. Pure home cooked goodness!

Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
(Rice in this recipe is premade. If rice will be made at the same time, add time depending on which type of grain.)

INGREDIENTS
1 ½ patties Beyond Meat burger
½ cup diced green onion to cook
2 tbs diced green onion for garnish
2 cups vegan kimchi
½ cup frozen corn (or fresh corn)
15 perilla leaves
2 cups cooked rice (I used a mix of brown and white rice)
2 cups soybean sprouts
½ cup sliced Persian cucumber (1 cucumber)
1 tbs soy sauce
1 tbs sesame oil
½ tsp cracked black pepper
¼ tsp salt (I prefer Himalayan)
1 tbs rice syrup
1 tbs avocado oil
1 tbs vegan oyster sauce

PREPARATION
Rinse vegetables.
Cut 1 persian cucumber into slices.
Dice green onion into ½ -¼ inch pieces (including 2 tbs for garnish)
Scoop 2 cups of rice from rice cooker.

COOKING INSTRUCTIONS
PART 1: Bulgogi

• Set stove to medium high heat and add Beyond Meat patties to hot pan.
• After 1 minute, add soy sauce and stir for 30 seconds. Then add sesame oil and stir for 15 seconds.
• Add 1 tbs of the diced green onion prepared for cooking (not the garnish) and stir for 1 minute.
• Add rice syrup and stir for 20 seconds. Add half of the salt and pepper and stir for 45 seconds. Let cook for 30 seconds without stirring. Then stir.
• Lastly, let cook and stir occasionally for 1 min. Transfer bulgogi into a bowl and set aside.

PART 2: Kimchi Fried Rice

• Add avocado oil to the same hot pan. Add the rest of the green onion (except the garnish) and stir for 1 minute.
• Add kimchi and stir occasionally for 1 minute and 45 seconds.
• Add corn and black pepper and stir for 30 seconds.
• Add vegan oyster sauce and rice. Mix well for 1 minute.
• Add soybean sprouts and the rest of the salt. Stir for 45 seconds. Turn off the stove.
• Add bulgogi and mix for 20 seconds.

Plate time! Garnish with diced green onion.
*Serve with sliced cucumbers to give a extra boost of crisp freshness.

TIPS: The total prep and cook time for this recipe is 15 minutes if rice is premade. I rely on my Cuckoo rice cooker so I can scoop out rice from the rice cooker that’s already been made a day or 2 before. I let the rice cool as I’m preparing and cooking this recipe until it’s time to stir in the rice.

If you don’t have a similar rice cooker, you can make the rice the day before and store it in the refrigerator. Cold rice works great!