Chef Baek’s Magic! Kkakdugi Fried Rice
Chef Baek’s Magic! Kkakdugi Fried Rice
Super Easy Kkakdugi Fried Rice Recipe (Baek Jong-won Style)
Ever wondered how to salvage over-fermented kkakdugi (cubed radish kimchi)? Worry no more! With this kkakdugi fried rice recipe inspired by Chef Baek Jong-won, even very ripe kkakdugi transforms into a delicious dish in no time. Make a generous batch once, store it in the fridge, and whip up a quick meal whenever you need it. It’s especially handy for kids’ meal times, particularly during school breaks!
Main Ingredients- Finely chopped Kkakdugi (cubed radish kimchi) – 2 rice bowls
- Finely chopped ham – 1 rice bowl
- Finely chopped green onion (white parts mainly) – 1 rice bowl (more than 1 stalk)
Seasoning- Gochujang (Korean chili paste) – 1 Tbsp
- Sugar – 2 Tbsp
- Soy sauce – 2 Tbsp
- Fish sauce (anchovy) – 1 Tbsp
- Gochugaru (Korean chili flakes) – 2 Tbsp
- Cooking oil – 3 Tbsp
- Gochujang (Korean chili paste) – 1 Tbsp
- Sugar – 2 Tbsp
- Soy sauce – 2 Tbsp
- Fish sauce (anchovy) – 1 Tbsp
- Gochugaru (Korean chili flakes) – 2 Tbsp
- Cooking oil – 3 Tbsp
Cooking Instructions
Step 1
First, lightly squeeze the excess liquid from the kkakdugi and finely chop about 2 rice bowls’ worth. Finely chop the ham as well. Chop the green onions, focusing on the white parts, until you have about 1 rice bowl’s worth (this is more than one stalk). (TIP: Kkakdugi that is just ripe, not overly sour, will yield a richer flavor for the fried rice.)
Step 2
Heat 3 tablespoons of cooking oil in a frying pan over medium heat. Add the chopped ham and stir-fry until golden brown, rendering out its fat. Next, add the chopped green onions and sauté until fragrant, releasing their aroma. Finally, add the chopped kkakdugi and stir-fry everything together. Don’t discard the kkakdugi juice; add about one ladleful back into the pan. This will significantly enhance the savory depth of your fried rice.
Step 3
Continue to stir-fry the kkakdugi, ham, and green onions until well combined. Then, add enough water to just cover the ingredients (about one ladleful). Cooking with a little water helps the kkakdugi seasoning penetrate the other ingredients evenly and prevents the mixture from burning. Let it simmer briefly.
Step 4
Now it’s time for the main seasoning. Add 1 tablespoon of gochujang, 2 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of gochugaru. Stir well to combine and cook until the seasonings are evenly distributed. (IMPORTANT TIP: The key here is to make the seasoning slightly stronger than you might think! This is because it will be mixed with rice, so the final flavor will be perfectly balanced. If it tastes a little salty right now, you’re doing it right!)
Step 5
Once the kkakdugi stir-fry base is ready, let it cool completely. Transfer it to an airtight container and store it in the refrigerator. Do not leave it at room temperature. Properly refrigerated, this mixture will stay delicious for about a week! When you need a quick meal, just take out the desired amount and fry it with rice – it’s incredibly convenient.
Step 6
Take out the amount of kkakdugi stir-fry base you want for your meal. Add it to a frying pan with one bowl of warm cooked rice. Stir and fry gently with a spatula, ensuring the rice grains don’t clump and the seasoning is evenly distributed. The goal is to coat each grain of rice with the flavorful mixture.
Step 7
Serve the perfectly fried kkakdugi fried rice in a bowl. For an extra touch, top it with a sunny-side-up fried egg and a sprinkle of black sesame seeds for added flavor and visual appeal! (Optional: For an even richer taste, you can add a drizzle of sesame oil, perilla oil, or some shredded seaweed flakes according to your preference.)
