Kkakdugi Fried Rice – Korean Cubed Radish Kimchi Fried Rice

Kkakdugi fried rice is a Korean comfort food, as it is a quick-fix meal using radish kimchi and rice, which are typically found in Korean homes. This is a favorite Korean go-to meal that can use any protein such as bacon, ham, spam, canned tuna, chicken, or beef. If you want a vegan option for this Korean fried rice, you can substitute the meat with tofu or omit it.

Day old rice is the best for fried rice, as it has less moisture. Just heat it in the microwave to make it soft and be sure to break up the rice while frying in the pan.

Total Time: 20 minutes ( 2 serving)

1 medium leek
1/2 white onion
2 cloves garlic
1/4 cup, corn
1/2 cup kkakdugi (cubed radish kimchi)
4 slices of bacon (can substitute with other protein or tofu)
egg (optional)
seaweed (optional)
1 tablespoon of gochujang (Korean red pepper paste)
1 tablespoon sugar
1 tablespoon soy sauce
4 tablespoons kkakdugi kimchi juice

1) Prepare vegetables by slicing the onion and mincing the garlic.
2) Cut the kkakdugi into smaller pieces with a knife or scissors.
3) Chop the leek into 1/4 inch pieces
4) Cut bacon into 1/2 pieces.
5) Prepare the sauce by combining sugar, soy sauce, red pepper paste, and kkakdugi kimchi sauce in a small bowl. Stir to combine.
6) Heat a medium skillet with oil. Fry the bacon and then add in garlic and onion. When the onion is soft and translucent, add in the leek.
7) Add in cooked rice, kkakdugi and sauce. Stir fry until the sauce dries. Add in the corn.
8) Serve with fried egg and sprinkle of roasted seaweed.

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