Kimchi Cheese Rice: A Nostalgic & Super Simple Recipe
Kimchi Cheese Rice: Effortlessly Delicious and Guaranteed to Satisfy!
Today, I’m sharing a beloved childhood comfort food: Kimchi Cheese Rice. My husband is trying it for the first time – I wonder what he’ll think! It’s incredibly easy to whip up, so why not give it a try?
Main Ingredients
- 2 servings of warm cooked rice
- Generous amount of shredded pizza cheese
- Generous amount of sweet corn kernels
- Generous amount of well-fermented kimchi
- 1 medium onion
- 1 small can of Spam (approx. 100g)
Seasoning
- 1 Tbsp gochugaru (Korean red pepper flakes)
- 2 Tbsp sugar
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp ketchup
- 1 Tbsp gochugaru (Korean red pepper flakes)
- 2 Tbsp sugar
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp ketchup
Cooking Instructions
Step 1
First, finely dice the onion. Removing the skin and chopping it into small, bite-sized pieces will enhance its sweetness in the dish.
Step 2
Next, dice the Spam into small cubes, similar in size to the chopped onion. The salty flavor of the Spam will complement the kimchi beautifully.
Step 3
Heat a lightly oiled pan over medium heat. Add the diced onion and Spam, and sauté until the onion becomes translucent and the Spam is lightly browned. Cooking the onion until tender helps release its natural sweetness.
Step 4
Chop the kimchi into manageable pieces and add it to the pan with the onion and Spam. Stir-fry everything together until the kimchi softens and blends well with the other ingredients.
Step 5
Once the kimchi, Spam, and onion are well-stirred, add 1 tablespoon of gochugaru (Korean red pepper flakes) and mix thoroughly. The mild spiciness from the gochugaru adds another layer of flavor.
Step 6
Next, add 2 tablespoons of sugar to balance the flavors and mix well. The sugar helps to cut through the tanginess of the kimchi and rounds out the overall taste.
Step 7
Add the 2 servings of warm cooked rice to the pan. Using a spatula, gently mix the rice with the sautéed ingredients until everything is evenly combined and the rice is slightly separated.
Step 8
Finally, stir in 1 tablespoon of gochujang (Korean chili paste) and 1 tablespoon of ketchup for that signature spicy and savory kick. Mix everything thoroughly to ensure the flavors are distributed throughout the rice.
Step 9
Now, add a generous amount of sweet corn kernels! The more corn you add, the more delightful pops of sweetness and texture you’ll enjoy.
Step 10
Top the kimchi rice generously with shredded pizza cheese. Reduce the heat to low, cover the pan, and let it cook for about 2-3 minutes, or until the cheese is melted.
Step 11
Before the cheese fully melts, gently mix it into the rice. Stirring it in while it’s still gooey ensures the cheese coats every grain of rice, creating a wonderfully rich and chewy texture. Enjoy your delicious Kimchi Cheese Rice!
