Kkakdugi Kimchi Fried Rice
Have you only used napa cabbage for kimchi fried rice?If you use kkakdugi for kimchi fried rice, it’s on another level! Let's make kkakdugi kimchi fried rice!
Equipment
- 1 kitchen scissors (to cut the kkakdugi, you can use a knife)
- 1 Cutting board & knife
- 1 Pan
- 1 Spatula
- 1 Spoon
Ingredients
- 3 tbsp kkakdugi (cubed radish kimchi)
- 1/3 can luncheon meat (any ham, spam is fine)
- 2 tbsp kkakdugi juice
- 1/2 cup water (90ml)
- 1/2 tbsp gochugaru (Korean red pepper flakes)
- 1/2 tbsp sugar
- 1/3 tbsp gochujang (Korean red pepper paste)
- 1 bowl rice
- 2 tbsp cooking oil
- 1 tbsp sesame oil
- 1 pinch sesame seeds
Instructions
Prep the Ingredients
- Cut the kkakdugi (radish kimchi) into small pieces using kitchen scissors.
- Cube the ham into small pieces.
Cooking in the Pan
- Heat cooking oil in a pan and add the ham. Cook until browned.
- Add the kkakdugi and its juice to the pan and stir-fry.
- Add sugar, gochugaru (Korean red pepper flakes), and gochujang (Korean red pepper paste) and continue to stir-fry.
- Pour in water and simmer on low heat until the flavors meld together.
Frying the Rice
- Add the rice and stir-fry.
- Increase the heat to high and cook until the moisture evaporates.
- Once everything is well mixed, add 1 tbsp sesame oil and stir briefly to finish.
Final Touch
- Fry one egg to your desired doneness (sunny side up).
- Place the fried egg on top of the rice.
- Garnish with sesame seeds.
Kkakdugi Kimchi Fried Rice (kkakdugi bokkeumbap)
- Jal meokgetseumnida! 잘 먹겠습니다!
- A sunny-side-up egg will make your fried rice even richer and more flavorful.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.