Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kkakdugi (Korean radish kimchi), chopped
- 1/2 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup green onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and carrot and sauté for 2-3 minutes until they start to soften.
3. Add the garlic and sauté for another 30 seconds until fragrant.
4. Add the kkakdugi and sauté for 2-3 minutes until heated through.
5. Add the cooked rice and soy sauce and stir well to combine.
6. Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
7. Add the green onion and sesame oil and stir well to combine.
8. Season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Fat: 8g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Kkakdugi can be substituted with regular kimchi or any other type of pickled vegetables.
- Vegetable oil can be substituted with any other type of cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with any other type of oil with a nutty flavor.
Variations:
- Add cooked chicken, beef, or shrimp for a protein boost.
- Add other vegetables such as bell peppers, zucchini, or mushrooms.
- Use brown rice or quinoa instead of white rice for a healthier option.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to chop the kkakdugi and vegetables into small pieces for even cooking.
- Don't overcrowd the skillet or wok to ensure the rice gets crispy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with a sprinkle of sesame seeds on top.
Garnishes:
- Sesame seeds
- Chopped cilantro
- Sliced green onion
Pairings:
- Korean-style fried chicken
- Spicy tofu soup
- Korean-style beef bulgogi
Suggested side dishes:
- Steamed vegetables
- Korean-style pickles
- Kimchi pancake
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess moisture.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kkakdugi is a type of kimchi made with Korean radish that has been pickled with spices and seasonings.
Flavor profiles:
- Savory, slightly spicy, tangy, nutty
Serving suggestions:
- Serve hot as a main dish or as a side dish with other Korean dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean