The Ultimate Kkakdugi Fried Rice Recipe: A Delicious Way to Use Aged Kimchi
A delightful Kkakdugi (cubed radish kimchi) fried rice dish, perfect for using up aged or fermented radish kimchi.
While regular kimchi fried rice is always a treat, fried rice made with aged Kkakdugi has a unique charm that makes you want to eat it again and again! The wonderfully crisp texture of Kkakdugi fried rice is truly special. Make this delicious dish and enjoy!
Ingredients- 200g aged Kkakdugi (cubed radish kimchi), well-fermented
- 120g Spam (or Luncheon Meat), finely chopped
- 2 servings of cooked rice (approx. 400g), preferably warm
- 1 stalk of green onion, finely chopped
- Generous amount of cooking oil (approx. 3-4 Tbsp)
- 1 Tbsp red pepper powder (gochugaru)
- 0.5 Tbsp sugar
- 1.5 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp mayonnaise
- 2 Tbsp finely ground sesame seeds
- 3 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 200g of aged Kkakdugi that has developed a wonderfully sour and deep flavor from fermentation. If the cubes are too large, it might be difficult to stir-fry, so cutting them into manageable pieces is recommended.
Step 2
Finely chop the prepared Kkakdugi into bite-sized pieces. Cutting them to about 1cm in length will create a pleasant texture that blends well with the rice grains in the fried rice.
Step 3
Finely chop the 120g of Spam into pieces similar in size to the Kkakdugi (about 1cm). Using Spam with less fat, focusing on the lean meat, can result in a lighter flavor. Finely chop 1 stalk of green onion, using both the white and green parts.
Step 4
Heat a pan over medium-low heat, add a generous amount of cooking oil, and sauté the chopped green onions until fragrant, creating a flavorful green onion oil. Stir-fry for about 3-4 minutes until the sweet aroma of the green onion fully infuses the oil.
Step 5
Once the green onion aroma becomes noticeable, add the chopped Kkakdugi and Spam to the pan. Stir-fry vigorously over high heat. The fat from the Spam will render out, adding a richer flavor as it cooks with the Kkakdugi.
Step 6
Add 1 Tbsp of red pepper powder and 0.5 Tbsp of sugar, and stir-fry thoroughly for about 2-3 minutes. Sugar helps to balance the sourness of the Kkakdugi and enhances its savory notes.
Step 7
It’s crucial to stir-fry until the red pepper powder is fully absorbed by the Kkakdugi and Spam, giving them a vibrant red color. This step helps to eliminate any raw kimchi taste and develop a deeper flavor.
Step 8
Push the stir-fried Kkakdugi and Spam to one side of the pan. Add two servings of warm cooked rice to the empty space. Break up any clumps of rice with your spatula and stir-fry until the rice is separated.
Step 9
Once the rice is somewhat mixed with the Kkakdugi and Spam, add 1.5 Tbsp of oyster sauce. Continue stir-frying to ensure the seasoning is evenly distributed throughout the rice. Oyster sauce significantly elevates the overall flavor profile of the fried rice.
Step 10
Again, push the rice mixture to one side. Pour 2 Tbsp of soy sauce into the empty part of the pan and let it bubble vigorously over high heat. Allowing the soy sauce to caramelize slightly creates a smoky depth of flavor. Once bubbling, mix it into the rice and stir-fry everything together.
Step 11
Finally, add 2 Tbsp of mayonnaise and stir well to combine. Mayonnaise is a secret ingredient that adds creaminess and richness to Kkakdugi fried rice, so don’t skip it! It coats the rice grains, making them more savory and moist.
Step 12
For added nutrition and nuttiness, add 2 Tbsp of finely ground sesame seeds. Finish by drizzling 3 Tbsp of sesame oil over the rice and giving it one last stir. Serve immediately while hot for the best taste experience.
