Crispy and Delicious Kkakdugi Fried Rice
Making the Best Kkakdugi Fried Rice That Even Kids Will Love
Making Kkakdugi fried rice for the kids during their vacation! They say it’s tastier than kimchi fried rice because of its satisfying crunchy texture. Easily make this delicious dish using leftover fermented radish kimchi from your fridge. Enjoy!
Main Ingredients- 250g well-fermented Kkakdugi (cubed radish kimchi)
- 1 ladleful of Kkakdugi brine
- 2 bowls of warm rice
- 80g ground pork
- 1/2 stalk green onion
- 1 tsp oyster sauce
Ground Pork Marinade- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- Pinch of black pepper
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, finely mince the garlic and green onion. These aromatics will add depth to your fried rice. Sautéing minced green onion in oil creates ‘green onion oil,’ which imparts a richer flavor.
Step 2
In a bowl, combine the ground pork with all the ingredients listed under ‘Ground Pork Marinade.’ Mix well with your hands. Marinating the pork not only removes any gamey odor but also enhances its savory taste. Set aside to marinate.
Step 3
Drain most of the brine from the Kkakdugi and place it on a cutting board. Use kitchen scissors to cut the Kkakdugi into bite-sized pieces, about 1 to 1.5 cm. Cutting it with scissors is convenient and keeps the kimchi’s texture intact. Cooking it with some of its brine will infuse more flavor into the fried rice.
Step 4
Heat a wide pan over medium heat and add a little oil. Add the minced green onion and sauté until fragrant. This step is crucial for developing the fragrant green onion oil.
Step 5
Once the green onion is fragrant, add the marinated ground pork. Use chopsticks or a spatula to break up any clumps and stir-fry until the pork is cooked through and crumbly. Ensure the pork is evenly cooked and doesn’t clump together.
Step 6
When the pork is fully cooked, add the chopped Kkakdugi to the pan and stir-fry. After a minute or two, add the ladleful of Kkakdugi brine. Continue to cook until the liquid has reduced and the Kkakdugi is well-integrated into the mixture. The brine adds a wonderful tanginess and moisture.
Step 7
Finally, add 1 teaspoon of oyster sauce for an extra layer of flavor. Then, add the two bowls of warm rice. Gently break up any clumps of rice with a spatula and stir-fry everything together until well combined and heated through. Your delicious Kkakdugi fried rice is ready! Adjust the amount of Kkakdugi brine to control the spiciness, making it perfect for kids.
