Crispy Kimchi Radish Fried Rice Recipe
Best Way to Use Aged Kimchi Radish! Making Kimchi Radish Fried Rice Even Better Than Regular Kimchi Fried Rice
Have leftover aged kimchi radish from your kimchi-making season? Don’t throw it away! You can make a wonderful kimchi radish fried rice with its sweet, sour, and crunchy texture. This fried rice is truly a meal that will have you asking for seconds! What secrets lie in this special recipe? Discover the unique charm of kimchi radish fried rice, which is different from regular kimchi fried rice, right now!
Main Ingredients- 250g well-fermented kimchi radish (radish part only)
- 150g sliced ham or canned ham
- 2 bowls of warm rice (approx. 400g)
- 1 fresh green onion
- 1.5 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp sugar (to balance sourness)
- 1 Tbsp mayonnaise (for added creaminess)
- 1/2 Tbsp commercial oyster sauce
- 1 Tbsp sesame seeds (ground)
- 3 Tbsp sesame oil
- Plenty of cooking oil (for stir-frying)
Cooking Instructions
Step 1
The key to delicious kimchi radish fried rice is to preserve its crunchy texture. Separate the radish part from the kimchi radish and chop it into pieces about 1 to 1.5 cm in size. If you chop it too finely, you’ll lose the characteristic crispness, so it’s important to keep it in bite-sized pieces that you can feel when you chew.
Step 2
To make the ham softer and better integrated with the rice when stir-fried, press down with the side of your knife as you chop it. If you’re using canned ham, dicing it is also fine.
Step 3
Finely chop the green onion. Heat a generous amount of cooking oil in a pan over medium-low heat and slowly stir-fry the chopped green onion until fragrant and you have plenty of green onion oil. This green onion oil is crucial for enhancing the overall flavor of the fried rice.
Step 4
Once the green onion oil is fragrant, add the prepared kimchi radish to the pan. Along with the radish, add 1 tablespoon of sugar to mellow out its sourness and stir-fry together. It’s best to stir-fry until the kimchi radish becomes slightly translucent.
Step 5
After stir-frying the kimchi radish and sugar for a bit, add the mashed ham and continue to stir-fry, mixing the radish and ham well. The fat from the ham will add a savory depth to the fried rice.
Step 6
Add 1.5 tablespoons of gochugaru to give the fried rice its appetizing red color. Stir-fry quickly, mixing constantly to prevent burning. Using fine gochugaru will result in a more vibrant color.
Step 7
Now, add the two bowls of warm rice. Use a spatula to break up any clumps and stir-fry thoroughly until the rice is evenly mixed with the kimchi radish, ham, and seasonings. It’s important to stir-fry enough so that each grain of rice is coated with the seasoning.
Step 8
Here’s a pro tip for an even more flavorful fried rice! Add 1/2 tablespoon of oyster sauce and 1 tablespoon of mayonnaise. Oyster sauce adds umami, and mayonnaise contributes a creamy flavor and moisture, elevating the fried rice to another level. Mix well.
Step 9
Finally, for added nutrition and nuttiness, add 1 tablespoon of ground sesame seeds and drizzle in 3 tablespoons of sesame oil. Gently mix everything together to finish. It’s most delicious served hot!
