Gang Restaurant Style Kimchi Rice
Gang Restaurant Style Kimchi Rice
I tried making the Gang Restaurant’s Kimchi Fried Rice, and it’s delicious!
This Kimchi Rice recipe was inspired by the ‘Gangbok-i’ dish from Season 2 of the popular Korean show, Gang Restaurant. Since I had all the ingredients at home, I decided to make it for a weekend brunch. I eyeballed the measurements, but the taste turned out incredibly well! It’s got a unique charm that sets it apart from regular kimchi fried rice. The deep flavor of scallion oil, the smoky stir-fried kimchi, and the rich, melted cheese create a distinctive and delightful kimchi fried rice experience. This Gang Restaurant-style Kimchi Rice is truly a must-try!
Basic Ingredients- 4 Tbsp cooking oil
- 2 large scallions (white parts only)
- 1 cup finely chopped well-fermented kimchi
- 1/2 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 Tbsp sugar
- 1/2 Tbsp fine gochugaru (Korean chili flakes)
- 1 bowl cooked rice
Cooking Instructions
Step 1
First, heat 4 tablespoons of cooking oil in a pan over medium heat. Finely chop the white parts of 2 large scallions and add them to the hot oil. Sauté the scallions until they become fragrant and slightly softened, releasing their delicious aroma into the oil. This step creates a flavorful scallion oil base.
Step 2
Once the scallion oil is ready, add 1 cup of finely chopped, well-fermented kimchi to the pan. Stir-fry the kimchi with the scallions, ensuring it’s evenly coated. Cook for about 2-3 minutes until the kimchi is slightly softened.
Step 3
Now, pour in 1/2 tablespoon of soy sauce for soup (guk-ganjang) around the edges of the pan. This adds a savory depth of flavor. Stir everything together to distribute the soy sauce evenly throughout the kimchi mixture.
Step 4
Next, add 1/2 tablespoon of sugar. Stir well to combine. The sugar will help to balance the acidity of the kimchi and add a hint of sweetness. Continue to stir-fry, making sure nothing sticks to the pan.
Step 5
Add 1/2 tablespoon of fine gochugaru (Korean chili flakes) for a vibrant color and a touch of spiciness. Stir it into the kimchi mixture and cook for another minute. This helps to dry out the excess moisture and deepen the flavor of the kimchi seasoning.
Step 6
Continue to stir-fry the kimchi mixture over medium heat, ensuring it doesn’t burn. Cook until the flavors meld together and the kimchi seasoning is fragrant and slightly thickened. This is your delicious kimchi base!
Step 7
In a separate bowl, combine the cooked rice with the prepared kimchi seasoning. Gently mix everything together using a spatula or spoon. Be careful not to mash the rice; you want each grain to be coated with the flavorful kimchi mixture.
Step 8
Now, prepare to cook the rice like a pancake. Heat 1 tablespoon of cooking oil in a clean non-stick pan over medium heat. Spread the kimchi and rice mixture evenly across the pan, forming a flat, pancake-like shape. Press it down gently.
Step 9
Sprinkle 100g of shredded mozzarella cheese (or pizza cheese) evenly over the top of the kimchi rice. The cheese will melt to create a delicious, gooey layer.
Step 10
Cover the pan with a lid and reduce the heat to low. Let it cook until the cheese is completely melted and bubbly, which should take about 3-5 minutes.
Step 11
To serve, carefully slide the kimchi rice onto a plate. Fold it in half like a taco or half-moon to beautifully showcase the melted cheese inside. Garnish with crumbled seasoned seaweed flakes (gim) on the side and a sprinkle of toasted sesame seeds for an extra touch of flavor and texture. Enjoy your homemade Gang Restaurant-style Kimchi Rice!
