Crunchy Kkakdugi Fried Rice
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Discover a special fried rice recipe using aged kimchi and crunchy kkakdugi (radish kimchi). This dish is elevated with leftover seasoned chicken and meat pasta, offering a richer flavor. The kkakdugi fried rice, seasoned with galtisokjeot (fermented beltfish sauce), provides a deep umami and a sweet and spicy taste, making it a great way to use up aged kimchi. Some might initially call it ‘dog food,’ but one taste will reveal its surprisingly luxurious flavor that’s hard to forget. The key is to stir-fry thoroughly to prevent the rice from clumping. Enjoy a fantastic meal with simple ingredients!
Main Ingredients- 1 cup Aged Kimchi (finely chopped)
- 1 cup Kkakdugi (finely chopped)
- 3 bowls Cooked Rice
- 1 Egg (optional)
Cooking Instructions
Step 1
Heat gochugaru (Korean chili flakes) in a pan over medium-low heat, then add the chopped green onion and stir-fry until fragrant to create scallion oil. It’s best to cook the scallions until they turn translucent and release a sweet aroma.
Step 2
If you have leftover seasoned chicken or meat pasta, chop them into bite-sized pieces. These ingredients will add flavor and texture to your fried rice. It’s a great way to use up ingredients you might otherwise discard.
Step 3
Add the finely chopped aged kimchi and kkakdugi to the pan and stir-fry them together. Be careful not to overcook them, as you want to maintain the crispiness of the kkakdugi. If using, add the leftover chicken or meat pasta at this stage and stir-fry until the vegetables are cooked.
Step 4
Add the 3 bowls of cooked rice to the stir-fried ingredients. Using a spatula or ladle, press down and break up the rice to ensure the grains are separated and coated evenly with the sauce. Stir-fry thoroughly until every grain is well combined with the seasonings.
Step 5
Now it’s time to add the seasonings to enhance the flavor of the fried rice. Add 2 tablespoons of seaweed flakes for nuttiness, 1 tablespoon of sesame oil for aroma, 1 teaspoon of galtisokjeot for a deep umami and salty taste, and 1 teaspoon of plum extract to balance the sourness of the aged kimchi with a touch of sweetness. Stir-fry everything together until well incorporated.
Step 6
Transfer the well-stirred aged kimchi kkakdugi fried rice to a serving plate. You’ll enjoy a variety of textures and flavors with each bite, especially from the leftover chicken or pasta pieces.
Step 7
Finally, top with a fried egg if desired. Sprinkle with the remaining 1 tablespoon of seaweed flakes and 1 tablespoon of toasted sesame seeds for a visually appealing and delicious finish. The galtisokjeot seasoning makes this kkakdugi fried rice even more spicy and richly flavored. Enjoy your homemade masterpiece!
