Kimchi Radish Fried Rice with a Pop of Flying Fish Roe
#KimchiRadishRecipe #EasyFriedRice #FlyingFishRoeFriedRice #SimpleRecipe #OneBowlMeal
Transform your leftover kimchi radish into a delicious and exciting fried rice! This recipe combines the sweet, sour, and spicy notes of seasoned kimchi radish with the delightful pop of flying fish roe and the nutty aroma of seaweed flakes. It’s a simple, satisfying one-bowl meal that minimizes cleanup. Perfect for a quick lunch or dinner, even beginners can master this flavorful dish!
Ingredients- Kimchi Radish 1.5 cups (paper cup measurement)
- Gochugaru Oil (Chili Oil) 1 Tbsp
- Chopped Green Onion 2 Tbsp
- Salted Pollack Roe (Galchi Sokjeot) 1 Tbsp
- Plum Extract Syrup 2 Tbsp
- Flying Fish Roe 2 Tbsp
- Sesame Oil 1 tsp
- Toasted Sesame Seeds 1 tsp
- Fried Egg 2
- Cooked Rice 1.5 bowls
Cooking Instructions
Step 1
Heat the gochugaru oil in a pan over medium heat. Add the chopped green onions and sauté until fragrant, releasing their aromatic essence. (Tip: Using the same pan used for previous kimchi dishes can save on washing up!)
Step 2
Add the finely chopped kimchi radish to the pan, including its juice. Stir-fry until the radish softens and becomes tender, allowing the flavors to meld.
Step 3
Incorporate the plum extract syrup for a touch of sweetness and the salted pollack roe for an umami boost. Continue to stir-fry, ensuring everything is well combined.
Step 4
Add the cooked rice and seaweed flakes (or crumbled gim), followed by the flying fish roe. Stir-fry vigorously to mix all ingredients thoroughly, ensuring the roe is evenly distributed.
Step 5
Finish the fried rice by drizzling in the sesame oil for a nutty aroma. Give it a final toss to incorporate the sesame oil.
Step 6
Transfer the delicious kimchi radish fried rice to a serving plate.
Step 7
Top with the perfectly fried eggs. Drizzle a little more sesame oil over the dish and sprinkle with toasted sesame seeds for the final touch. Your flavorful Kimchi Radish Fried Rice is ready to enjoy!
