Korean Pilaf Recipe

3 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Korean Kitchen
Servings 2 servings
Calories 260 kcal


  • 1 cup long-grain white rice
  • 1 shallot, diced
  • 2 cloves of garlic, minced
  • 2 tsp ginger, grated
  • 1 cup vegetable broth
  • 1/3 cup kimchi juice
  • 1 tbsp sesame oil
  • 1 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 1/2 tbsp toasted sesame seeds
  • 1 sunny side up egg


  • Cook your shallot in the sesame oil over medium heat until translucent and soft. Then, stir in the garlic and ginger to sauté for another minute.
  •  Add your rice into the pan and toast it in the oil for about 3-5 mins.
  • Pour in both the vegetable broth and kimchi juice over the rice and bring to a boil.
  • Cover the rice and let it cook on low heat for 15 minutes without opening the lid.
  • In a separate pan, combine your gochujang paste, soy sauce, and 1/2 tbsp of water and stir well.
  • Once your rice is cooked through and soft, let it sit and steam for 7-10 minutes before stirring into the gochujang and soy sauce mixture.
  • Serve with a sunny side up egg and toasted sesame seeds.

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