Tri-Color Namul Cheese Rice
Spicy Cheese Rice Using Leftover Tri-Color Namul from Holiday Meals
Do you have leftover tri-color namul from your holiday feast? Don’t let it go to waste! Get creative and transform it into a delicious spicy cheese rice. This dish combines the savory flavors of sautéed kimchi and fragrant tri-color namul, topped with plenty of melted cheese, breathing new life into your leftovers. The delightful blend of nutty sesame oil and stretchy cheese is a treat the whole family will love.
Tri-Color Namul Cheese Rice Ingredients- 1 handful blanched gosari namul (fernbrake)
- 1 handful blanched doraji namul (balloon flower root)
- 1 handful blanched sigeumchi namul (spinach) (or any leftover tri-color namul)
- 2 bowls warm cooked rice
- 1 bowl well-fermented napa cabbage kimchi (finely chopped)
- A little mu-saengchae (spicy radish salad)
- Plenty of mozzarella cheese
- A little gim-garu (seaweed flakes) for garnish
- 1/2 Tbsp sesame oil
- A little cooking oil
Spicy Cheongyang Pepper Stir-fry Ingredients- 1 Cheongyang pepper (minced or finely chopped)
- 1/2 tsp sugar (optional, for added sweetness)
Kimchi Stir-fry Seasoning- 1 Tbsp gochujang (red chili paste)
- 1/4 Tbsp oyster sauce
- 1 Cheongyang pepper (minced or finely chopped)
- 1/2 tsp sugar (optional, for added sweetness)
Kimchi Stir-fry Seasoning- 1 Tbsp gochujang (red chili paste)
- 1/4 Tbsp oyster sauce
Cooking Instructions
Step 1
First, chop the tri-color namul into bite-sized pieces. If the namul strands are long, cutting them into about 3-4 cm lengths will be easier to eat. Finely chop the well-fermented napa cabbage kimchi. Preparing the ingredients like this makes the stir-frying process much smoother.
Step 2
Heat a pan over medium heat and add a little cooking oil. Add the chopped kimchi and stir-fry until it becomes translucent. Then, add 1/4 Tbsp of oyster sauce and continue to stir-fry until the kimchi softens. Finally, add the minced Cheongyang pepper and stir-fry to release its aroma. (If you like it spicier, you can increase the amount of Cheongyang pepper or mix in some regular green peppers.)
Step 3
Once the kimchi is sufficiently stir-fried and tender, add 1 Tbsp of gochujang to one side of the pan and stir-fry it briefly to cook out its raw flavor. Then, mix the kimchi and gochujang together thoroughly, ensuring the seasoning is well incorporated.
Step 4
After the kimchi and seasoning are fully combined, turn off the heat. Drizzle in 1/2 Tbsp of sesame oil for a nutty aroma and mix quickly. This completes your delicious stir-fried kimchi, full of savory flavor.
Step 5
Now, prepare a ttukbaegi (earthenware pot) for the rice. Brush the inside walls of the ttukbaegi evenly with sesame oil. This prevents the rice from sticking to the bottom and allows you to enjoy a delicious crispy rice crust (nurungji). Place 2 bowls of warm cooked rice into the ttukbaegi and flatten the surface evenly with a rice paddle or spoon.
Step 6
Arrange the prepared tri-color namul (gosari, doraji, sigeumchi, etc.) evenly over the rice. Then, layer the spicy stir-fried kimchi and some crunchy mu-saengchae on top for a generous filling.
Step 7
Generously sprinkle mozzarella cheese over the toppings, as much as you like. Cover the ttukbaegi with its lid and cook over low heat (or the lowest setting on your stove) until the cheese is completely melted and bubbling. The cheese will melt and beautifully coat all the ingredients.
Step 8
Once the cheese has melted and a delicious nurungji has formed at the bottom of the ttukbaegi, turn off the heat. The spicy namul, savory kimchi, creamy cheese, and the crispy nurungji at the bottom – this Tri-Color Namul Cheese Rice offers a fantastic combination of textures and flavors! Enjoy this hearty and delicious meal made from your holiday leftovers!
