Spicy & Sweet Kkakdugi Fried Rice: A Delicious One-Bowl Meal
The best for a dull appetite! Quick and easy Kkakdugi fried rice, sweet and spicy.
When you lose your appetite during the hot summer, fried rice is the best! If you have leftover Kkakdugi (cubed radish kimchi), turn it into a delicious fried rice. This recipe creates a wonderful one-bowl meal that’s both sweet and spicy, guaranteed to awaken your taste buds!
Kkakdugi Fried Rice Ingredients- 1 bowl Kkakdugi or Chonggak Kimchi (approx. 200g)
- 200g Spam or Luncheon Meat
- 1 stalk Green Onion
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar (adjust based on the sourness of the Kkakdugi)
- 2 Eggs
- 1 Tbsp Sesame Oil or Perilla Oil
- 2 servings (approx. 400g) Cooked Rice (preferably cold)
Cooking Instructions
Step 1
First, prepare your Kkakdugi or Chonggak Kimchi. You can also use regular Baechu Kimchi (napa cabbage kimchi) with the same recipe for a delicious result. Prepare about one bowl’s worth (approximately 200g) of kimchi.
Step 2
Slightly squeeze out the excess liquid from the prepared Kkakdugi, then finely chop it into pieces about 1cm in size. Avoid large chunks as they can make the fried rice clump together. Chop them into bite-sized pieces.
Step 3
Dice the Spam (or luncheon meat) into small pieces, similar in size to the chopped Kkakdugi. The fat rendered from the Spam will add richness to the fried rice.
Step 4
Heat a wok or large frying pan over medium heat and add a generous amount of cooking oil. Add the minced garlic and gochugaru, and stir-fry over low heat until fragrant, being careful not to burn them. It’s crucial to prevent the garlic and chili flakes from scorching.
Step 5
Slice the green onion finely and add it to the pan. Stir-fry until fragrant and lightly browned (making ‘scallion oil’). This process releases a sweet aroma and enhances the fried rice’s flavor. Adjust the amount of gochugaru based on its spiciness.
Step 6
Once the scallion oil is fragrant, add the chopped Kkakdugi and stir-fry together. If your Kkakdugi is quite sour, add 1-2 tablespoons of sugar to balance the flavor, creating a sweet and sour profile. For perfectly ripened kimchi, 1 tablespoon of sugar might be sufficient.
Step 7
When the Kkakdugi is slightly softened, add the diced Spam and continue to stir-fry. The rendered fat from the Spam will mingle with the kimchi, adding gloss and savory depth to the fried rice.
Step 8
Now it’s time to add the rice. Using cold, day-old rice is best for achieving fluffy, separate grains. If using freshly cooked rice, break it up gently with a spatula before stir-frying. A key tip is to use the spatula vertically to toss and separate the rice grains rather than mashing them. Finally, drizzle in a tablespoon of sesame oil or perilla oil for an extra nutty aroma.
Step 9
Pack the well-stir-fried Kkakdugi fried rice firmly into a rice bowl, then invert it onto a plate. This creates an appealing, molded presentation for your delicious fried rice.
Step 10
Prepare the eggs to accompany the fried rice. Instead of a simple fried egg, consider making a soft omelet or scrambled eggs to place on top for a richer and more satisfying dish.
Step 11
Don’t worry if your omelet-making skills aren’t perfect! The Kkakdugi fried rice itself is incredibly delicious. As they say, presentation enhances the meal. Enjoy your wonderfully prepared and tasty meal!
