Crispy Nurungji Cheese Fried Rice: Repurposing Holiday Leftovers
Crispy Nurungji Cheese Fried Rice: Repurposing Holiday Leftovers
Holiday Leftover Magic: Crispy Nurungji Cheese Fried Rice!
Inspired by a cooking show, this recipe transforms leftover holiday dishes into a spectacular fried rice. By incorporating namul (seasoned vegetables) and jeon (pancakes), you’ll create a dish that’s crispy on the outside, tender on the inside, and packed with gooey cheese. It’s the perfect way to enjoy your holiday leftovers without waste!
Ingredients (using standard paper cup for measurement)- 1 cup assorted namul (minced)
- 1 cup assorted jeon & fried items (minced)
- 2/3 cup kimchi (minced)
- 2 bowls of cooked rice
- 100g pizza cheese
- 1 tablespoon sugar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce (optional)
- A little sesame oil
- 1 egg yolk
Cooking Instructions
Step 1
First, take your assorted namul (seasoned vegetables). Rinse them if necessary, drain well, and then finely mince them into small pieces. Aim for about 1 cup of minced namul.
Step 2
Next, gather your leftover jeon (Korean pancakes) or fried items from the holiday. I used a mix of meat skewers (sanjeok), mini meat patties (donggeurangttaeng), and even the shrimp from tempura! Mince these finely as well, just like the namul. You’ll need about 1 cup of this minced mixture.
Step 3
Now, mince your kimchi. You’ll need about 2/3 cup of finely chopped kimchi. If you prefer a milder flavor, you can use less spicy kimchi.
Step 4
In a large bowl, combine the minced namul, minced jeon/fried items, and minced kimchi. Add 2 bowls of warm cooked rice. Then, add 1 egg yolk, a splash of sesame oil, 1 tablespoon of gochujang, and 1 tablespoon of sugar. Mix everything together thoroughly until well combined. The egg yolk acts as a binder, helping the rice mixture hold its shape, so don’t skip it!
Step 5
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Once the pan is warm, scoop about one serving of the rice mixture into the pan. Use the back of a ladle or spatula to spread it into a round, flat shape, pressing down firmly to compact it. Cook slowly over medium-low heat, allowing it to crisp up and turn golden brown like a pancake. Be patient and let it cook without burning.
Step 6
When the bottom of the fried rice pancake is golden and slightly crispy, sprinkle about half of the pizza cheese over one half of the pancake. Cover the pan with a lid and let the cheese melt. Once the cheese is melted and gooey, carefully fold the other half of the pancake over the cheese.
Step 7
To help maintain the shape, you can gently press down again after folding. If the edges start to come apart, carefully tuck them in. It’s easier than it looks to get a nice, compact shape.
Step 8
To serve, place a plate on top of the pan like a lid. Then, carefully and swiftly invert the pan so the fried rice pancake lands on the plate. (Be cautious, as the pan will be hot!) Lift the pan away to reveal your beautiful crispy nurungji cheese fried rice. For an extra crispy, almost burnt-on-the-bottom texture (nurungji style), cook the pancake for a longer duration before flipping.
Step 9
Look how perfectly golden brown the first pancake is! The contrast between the crispy exterior and the warm, cheesy interior is irresistible.
Step 10
Cook the second pancake in the same way. Now, it’s time to taste! Can you see the stretchy, melted cheese inside? It was absolutely delicious!
Step 11
I even shared some with my sister! Don’t throw away your leftover holiday food; transform it into this amazing and delicious crispy nurungji cheese fried rice. You won’t regret it!
