Step aside kimchi fried rice
There’s a new fried rice in town: Radish Kimchi Fried Rice! I’ve been seeing this dish everywhere; in restaurants, grocery stores, online and had to try it out for myself. I love a good kimchi fried rice but using radish kimchi instead of cabbage kimchi brings a whole new textural element to this quick and easy weeknight dish.
I’m a huge texture eater and this fried rice adds a nice crunch with the radish kimchi. Radish kimchi is slightly sweeter than cabbage kimchi which balances the strong flavors in this dish (I normally add a bit of sugar to my regular ol’ fried rice). If you have leftover radish kimchi in your fridge and 20 minutes to spare, you have to try this fried rice!
Some tips from the kitchen
- I have a kkakdugi (radish kimchi) recipe here on the blog, but they have some pretty good ones at the Asian grocery store. The funkier, the better!
- I used bacon as my source of protein but you can use any protein of your choice. Spam, thinly sliced beef, or pork belly are all great options! Feel free to leave it out if you want to keep this vegetarian.
- Mozzarella cheese, fried egg, and seaweed are all optional ingredients but will take this dish to the next level!
Ingredients
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3-4 Bacon Slices, chopped
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2 Scallions, chopped
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3 Garlic Cloves, minced
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1 cup Radish Kimchi, chopped
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1/4 cup Kimchi Juice
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1 tbsp. Gochujang (Fermented chili paste)
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3 cups Cooked White Rice, day-old
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1/2 tbsp. Soy Sauce
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1 tsp. Sesame Oil
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Mozzarella cheese, for topping, optional
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Fried Egg, per serving, optional
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Roasted Seaweed, optional
Instructions
1. Strain radish kimchi to separate radishes from kimchi juice. Reserve kimchi juice.
2. Gently rinse radish kimchi and squeeze out any remaining liquid. Chop into small bite-size pieces.
3. To a pan, crisp up chopped bacon. Add chopped scallions and minced garlic. Sauté until fragrant (~2-3 minutes).
4. Add in chopped radish kimchi, kimchi juice, and gochujang. Simmer and sauté until the liquid is reduced to half.
5. Add in day-old rice and mix until well combined.
6. Season with soy sauce and sesame oil. Sauté for another 2-3 minutes.
7. Top with mozzarella cheese, a fried egg, and crushed roasted seaweed to serve.
Ingredients
- 3-4 Bacon Slices chopped
- 2 Scallions chopped
- 3 Garlic Cloves minced
- 1 cup Radish Kimchi chopped
- 1/4 cup Kimchi Juice
- 1 tbsp. Gochujang Fermented chili paste
- 3 cups Cooked White Rice day-old
- 1/2 tbsp. Soy Sauce
- 1 tsp. Sesame Oil
- Mozzarella cheese for topping optional
- Fried Egg per serving optional
- Roasted Seaweed optional
Instructions
- Strain radish kimchi to separate radishes from kimchi juice. Reserve kimchi juice.
- Gently rinse radish kimchi and squeeze out any remaining liquid. Chop into small bite-size pieces.
- To a pan, crisp up chopped bacon. Add chopped scallions and minced garlic. Sauté until fragrant (~2-3 minutes).
- Add in chopped radish kimchi, kimchi juice, and gochujang. Simmer and sauté until the liquid is reduced to half.
- Add in day-old rice and mix until well combined.
- Season with soy sauce and sesame oil. Sauté for another 2-3 minutes.
- Top with mozzarella cheese, a fried egg, and crushed roasted seaweed to serve.