Gochujang butter corn fried rice
Sweetcorn and Korean chilli paste folded into rice with a little butter. An easy Korean fusion meal made with ready-cooked rice.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Canned sweetcorn, drained is unavailable
- Use instead
- Frozen sweetcorn
- Substitute quantity
- 100 g, half a 200 g bagReference quantity: 100 g
Cook according to the package first, drain and pat dry. Replace the canned corn with this amount at step 2; do not add it frozen.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Regular soy sauce is unavailable
- Use instead
- Tamari
- Substitute quantity
- 1 small teaspoon (5 ml)Reference quantity: 5 ml
Use instead of regular soy sauce, not in addition. Check the label for wheat if needed.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
-
Substitute available
If Unsalted butter is unavailable
- Use instead
- Neutral cooking oil
- Substitute quantity
- 1 tablespoon (15 ml)Reference quantity: 15 ml
Use instead of the butter at the final step, not as extra frying oil. The buttery flavour will be absent.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Heat two 200 g ready-cooked rice packs as their labels direct and loosen the grains. Drain 100 g canned corn well and finely slice 1 spring onion. Mix 1 level tablespoon gochujang (18 g), 1 teaspoon soy sauce and 1 tablespoon water in a small bowl.
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Step 2
Heat 1 teaspoon neutral oil in a wide non-stick pan over medium heat. Stir the spring onion for 30 seconds, then add the drained corn and stir-fry for 2 minutes. Keep the heat moderate so the onion does not burn.
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Step 3
Add all the rice and sauce. Break up clumps with a spatula and stir-fry for 3–4 minutes until the grains are evenly coated and the rice is steaming hot throughout. Lower the heat if the sauce sticks or darkens quickly.
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Step 4
Turn the heat to low, add 1 level tablespoon butter (14 g) and fold for 30 seconds until melted. Turn off the heat, divide between 2 bowls and add optional thin seaweed strips. Serve immediately.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. Contains milk and soy; check gochujang and soy sauce for wheat. Cool leftover rice quickly, refrigerate within 1 hour at 4°C or colder, use within 24 hours and reheat only once until steaming hot.
Related recipes
Enjoy every bite
How to enjoy it
Pair with cucumber salad or clear tofu-and-egg soup. This version uses corn and gochujang; no kimchi or egg is needed in the fried rice.
Serve it with
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.
Clear soft tofu and egg soup (sundubu gyeran guk)
A mild Korean soup with delicate egg ribbons and soft tofu in a clear onion broth. It is a separate, non-spicy dish from kimchi sundubu stew.