Kimchi Fried Rice (Kang Sik Dang Style)
Kimchi Fried Rice (Kang Sik Dang Style)
A Delicious Kimchi Rice Recipe Inspired by the Popular Korean Variety Show ‘Kang Sik Dang’
As a big fan of Na Young-seok PD’s variety shows, including ‘Kang Sik Dang’ and ‘Shin Seo Yu Gi’, I’ve always loved their unique and heartwarming culinary concepts. This kimchi fried rice, inspired by an episode of ‘Kang Sik Dang’, was a dish I’d been meaning to make for a while. With ingredients readily available at home, it turned out to be a surprisingly simple yet incredibly satisfying meal. Let’s recreate this flavorful kimchi rice that’s sure to impress!
Essential Ingredients- 1 bowl of cooked rice
- Gim-jaban or roasted seaweed, crumbled, for garnish
- 2-3 Tbsp corn kernels
- 1 bowl of finely chopped kimchi (including juice)
- 1/2 stalk of green onion
Cooking Instructions
Step 1
First, finely chop the green onion. About half a stalk is sufficient, but feel free to add more if you enjoy a stronger green onion flavor.
Step 2
Place the chopped kimchi in a bowl and cut it into bite-sized pieces (about 1 cm) using scissors. Don’t forget to include the kimchi juice – it adds moisture and enhances the flavor.
Step 3
Let’s start cooking! Heat a generous amount of cooking oil in a frying pan over medium-low heat. Add the chopped green onions and sauté slowly until they become fragrant and lightly golden, releasing their sweet aroma.
Step 4
Once the green onions are fragrant, add the chopped kimchi to the pan and stir-fry over medium-high heat. Keep stirring to prevent the kimchi from sticking to the bottom.
Step 5
Pour the soy sauce (1 Tbsp) along the edge of the pan and let it bubble for a moment before mixing it in. Then, add the sugar (1/2 Tbsp) and continue stir-frying. If your kimchi is very sour (like aged kimchi), you might want to add a little more sugar to balance the acidity. I used 1/2 Tbsp as my kimchi was fresh.
Step 6
Add the red pepper flakes (1/2 Tbsp) and mix well with the kimchi and seasonings. Now, add the cooked rice (1 bowl) and stir gently with a spatula, ensuring the rice grains don’t break apart. Continue to stir-fry until the rice is well combined with the kimchi mixture and slightly toasted. Spread the fried rice thinly across the pan.
Step 7
Evenly sprinkle the mozzarella cheese and corn kernels over the fried kimchi rice. Cover the pan with a lid and cook over low heat for about 2-3 minutes, or until the cheese is completely melted and gooey. The sight of the melted cheese is truly appetizing!
Step 8
Once the cheese is melted, carefully transfer the kimchi fried rice to a serving plate, folding it in half like a quesadilla. (If this step feels tricky, you can simply scoop the rice directly from the pan.) Garnish the finished kimchi rice with crumbled seaweed and an additional tablespoon of corn kernels. Your ‘Kang Sik Dang Style Kimchi Rice’ is now complete! Enjoy this delicious creation.
