Chonggak Kimchi Fried Rice: Enhanced with Sweet Pear Juice
Chonggak Kimchi Fried Rice: Enhanced with Sweet Pear Juice
Chonggak Kimchi Fried Rice for Two – Using Pear Juice Instead of Sugar
When your late autumn Chonggak Kimchi becomes too sour by winter, it’s a perfect time to make fried rice! Instead of adding sugar to balance the sourness, try using pear juice. It imparts a naturally sweet and sophisticated flavor, elevating the dish beyond typical seasoned kimchi. The gentle sweetness from the pear juice harmonizes beautifully with the spicy kick of the kimchi, creating a uniquely delicious fried rice experience.
Ingredients- 200g Chonggak Kimchi (young radish kimchi)
- 100ml Pear juice
- 420g Cooked rice (cooled)
- 30g Minced green onion
- 0.5 Tbsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- Sesame seeds, to taste
Cooking Instructions
Step 1
Measure out the Chonggak Kimchi. (Refer to the quantity shown in the image.)
Step 2
Prepare the Chonggak Kimchi for stir-frying. First, cut the kimchi stems vertically into four pieces. Then, finely chop them into approximately 1cm pieces. This makes it easier to incorporate into the fried rice.
Step 3
Pour the pear juice over the chopped Chonggak Kimchi. This will add a natural sweetness and a refined flavor profile to the kimchi.
Step 4
Using pear juice instead of sugar provides a natural sweetness derived from the fruit, rather than an artificial one. It gently mellows the sourness of the kimchi and enhances the overall taste of the dish.
Step 5
Cover the bowl containing the kimchi and pear juice. Bring it to a boil over high heat, then immediately reduce to low heat and simmer for about 10 minutes until the pear juice reduces. This process allows the kimchi to absorb the subtle sweetness of the pear juice.
Step 6
Once the pear juice has reduced to a glaze, the kimchi is ready for stir-frying with rice. The concentrated flavor of the simmered kimchi will make the fried rice even more delicious.
Step 7
420g of cooled cooked rice is approximately two standard bowls. Having it ready beforehand will speed up the fried rice preparation.
Step 8
In a wide pan or wok, turn off the heat. Add the simmered Chonggak Kimchi, cooked rice, minced green onion, minced garlic, and perilla oil. Mixing everything together while the heat is off helps distribute the seasonings evenly.
Step 9
Before turning on the heat, gently break apart the clumps of cooled rice with a spatula or spoon, being careful not to mash the grains. This ensures each grain is separated for a fluffy fried rice.
Step 10
Once the rice is spread out, turn the heat to medium and stir-fry for about 3 minutes. Use your spatula to cut through the rice as you stir, ensuring the kimchi and rice are well combined and the rice becomes fluffy. You’ll start to smell the nutty aroma of the perilla oil.
Step 11
Your Chonggak Kimchi Fried Rice is ready! Take a bite and enjoy. The crisp texture of the Chonggak Kimchi, the subtle sweetness from the pear juice, and the nutty flavor of the perilla oil create a truly satisfying dish.
Step 12
If you find the flavor a bit mild, consider serving it with crumbled seaweed or wrapping it in seasoned seaweed (gim). The saltiness of the seaweed complements the fried rice perfectly. Enjoy your meal!
