Pyo’s Kimchi Rice (Inspired by Kang’s Kitchen)
Pyo’s Kimchi Rice (Inspired by Kang’s Kitchen)
TV-Worthy Flavor! Make and Enjoy Pyo’s Kimchi Rice from ‘Kang’s Kitchen 2’ at Home 🍚🌶️
Do you find yourself hungrier watching TV on Fridays? I certainly do! That’s why I decided to recreate Pyo’s Kimchi Rice from the show. Here’s a recipe that’s easy to follow, even for beginners. Its mouth-watering appearance is just the beginning; the taste is absolutely incredible! Let’s get cooking this delicious Kimchi Rice!
Main Ingredients- 3 bunches of green onions (prepare generously!)
- 1/4 head of well-fermented kimchi
- 1 bowl of white rice (approx. 200g)
- 1.5 Tbsp soy sauce (or adjust to your taste)
- 1.5 Tbsp sugar (adjust sweetness as preferred)
- 200g mozzarella cheese (feel free to adjust the amount)
Cooking Instructions
Step 1
First, let’s prepare the green onions for making green onion oil. Wash the green onions thoroughly and finely chop both the white and green parts. The aromatic flavor of the green onion oil will deepen the taste of your Kimchi Rice.
Step 2
Remove the excess filling from the kimchi and chop it finely so it’s easy to eat mixed with rice. If the kimchi is too spicy or has too much seasoning, you can gently rinse it.
Step 3
Heat a pan over medium heat and add a generous amount of cooking oil. Add the chopped green onions and cook slowly over low heat until they turn golden brown and fragrant, almost like they’re being fried in oil. This process extracts the deep aroma of the green onions. Be careful not to burn them by adjusting the heat.
Step 4
Once the green onions start turning golden brown, add the finely chopped kimchi and stir-fry together. Continue to sauté until the kimchi’s tanginess and the green onions’ sweetness meld together.
Step 5
When the kimchi and green onions are sufficiently stir-fried, pour 1.5 tablespoons of soy sauce around the edges of the pan. The soy sauce will caramelize slightly, adding more flavor. (Adjust the amount of soy sauce based on the saltiness of your kimchi.)
Step 6
In the same way, add about 1.5 tablespoons of sugar around the edges of the pan. The sugar will caramelize, adding a subtle sweetness. (Feel free to adjust the sweetness to your liking.)
Step 7
Finally, add about 1 tablespoon of gochugaru (Korean chili flakes). Gochugaru not only adds a spicy kick but also helps absorb moisture, contributing to a better texture for the fried rice.
Step 8
Your delicious Kimchi seasoning is now complete! Mix all the ingredients in the pan well and stir-fry. This seasoning base can be used for various dishes like fried rice or bibimbap.
Step 9
Prepare a bowl of warm white rice. Scoop about two ladles of the prepared Kimchi seasoning onto the rice. Mix thoroughly with a spatula or spoon, ensuring the seasoning is evenly distributed and the rice grains are well-coated. This even mixing is key to the final flavor.
Step 10
Heat a clean non-stick frying pan over low heat and lightly grease it with oil. Using a good non-stick pan will prevent the rice from sticking when you create the crispy bottom layer.
Step 11
Add the seasoned rice to the pan. Using a spatula, press the rice down firmly onto the pan, spreading it out evenly. Spreading it thinly like you would for a socarrat (crispy rice) will result in a delightful crunch. Cook over medium-low heat until the edges are golden brown.
Step 12
Once the rice starts to turn golden brown and crisp up, sprinkle the mozzarella cheese evenly over the top. You can adjust the amount of cheese to your preference. More cheese means a richer, more savory experience.
Step 13
Cover the pan with a lid and let it cook for about 30 seconds to 1 minute, or until the cheese is completely melted. Covering the pan helps the heat distribute evenly, melting the cheese quickly and smoothly.
Step 14
Now for the fun part! Tilt the pan slightly and carefully fold the rice in half, like making an omelet or a taco. Be gentle to prevent the rice from breaking apart. It’s easier than it looks, so give it a confident try!
Step 15
With focus, I managed to fold it perfectly in half! Hooray! Once it’s shaped nicely, carefully slide it from the pan onto a plate. Enjoy the contrast of the crispy exterior and the moist interior of your Kimchi Rice.
Step 16
For the final touch, plate your creation! Sprinkle with dried seaweed flakes (gim) and serve with a side of corn salad. (To make the corn salad: Mix drained canned corn with plenty of mayonnaise, 0.5 tsp vinegar, 0.5 tsp sugar, and a little finely chopped onion). Arranging everything attractively will make your Kimchi Rice look even more appetizing. Enjoy your meal!
