Gochujang Fried Rice!

4.50 from 14 votes

Pat-down beef in a few paper towels - remove any moisture from the meat pieces.
Cut into bite-sized pieces.
Place into a mixing bowl. Marinate it with: Olive Oil (1 Tablespoon), Salt (few big pinches), Black Pepper (few big pinches), Mirin (1 Tablespoon), Dried Parsley (few shakes - optional).
Cut 1 whole onion into half pieces. Then finely dice each half into small pieces.

Place frying pan on medium-low heat. Put in 1 Tablespoon of Olive Oil. Once its hot, place in the chopped onions.
Stir-fry around the onions around until they turn translucent and it starts to turn golden - you'll smell the sweet smell of onion in the air. (Note: If the frying pan gets dry while you sauté, feel free to add in a few dashes more of the olive oil)
Once the onions start to slightly brown, add in 3 cups of cooked rice to the onions. Then add-in 1.5 Tablespoons of Gochujang.
Then thoroughly stir the rice and mix the gochujang paste into it - this may take a few minutes. (Check that the heat is at medium-low so you don't burn.)
[Note: If you're rice needs a little bit more gochujang - like us in the video - add in a ½ Tablespoon more]
Once the rice gets an even color, turn off the heat and place the frying pan to the side.

Place a second frying pan on high heat. Once its hot, place-on the steak pieces.
Cook until you lose the red in the meat. Then turn off the heat - and set aside. Now back to the other frying pan.

Now, place the frying pan with the fried rice back on high heat.
Once its hot, add the steak pieces into the gochujang rice and get it well mixed in.
Now, give the rice a taste... and feel free to add-in a few pinches of salt (if slightly bland) and another ½ Tablespoon Gochujang (if you want more spice). It's up to you! We added in both.
Then finish the rice with ½ Tablespoon of Sesame Oil.