Korean-style Beef Fried Rice | Marion's Kitchen

In a bowl, combine the gochujang, soy sauce, sesame oil and 2 teaspoons of the sesame seeds.

Combine 3 tbsp of the gochujang mixture with the beef. Set the remaining gochujang sauce aside for later.

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the egg and swirl to form a large omelette. Cook for a minute or until set. Then flip the omelette over and cook for another half a minute. Transfer to a chopping board and roughly chop.

Heat the remaining 2 tablespoons of oil in a wok or large frying pan over high heat. Add the garlic and onion. Stir-fry for half a minute. Then add the beef. Stir-fry until just cooked through. Add the cabbage and stir-fry for a minute. Then add the carrot and bean shoots and stir-fry for half a minute. Add the rice and the remaining gochujang sauce. Stir-fry until the rice grains are evenly coated in the sauce. Toss through the omelette and the spring onion. Remove from heat and serve topped with extra spring onion and a sprinkle of sesame seeds.