What to do with leftover rice? Radish kimchi fried rice : Kkakdugi bokkumbap 깍두기 볶음밥

We eat a lot of kimchi at home.

You can just keep it in your fridge and enjoy whenever you want.

The longer you leave kimchi in the fridge, the more it will be fermented.

You won't throw your kimchi away because you can eat it in so many different way.

I enjoy it before fermentation (right after making it - up to a week),

I love it perfectly fermented (between second week and 3-5 months)

I crave for aged, well fermented kimchi. It has the very sour and deep taste.

At that point, you might say, it has gone bad and you are tempted to throw it away 

because if you're not use to that taste, it is hard to eat it as is.

But please don't!

I use it a lot in my cooking! and it is so versatile!

Today, I wanted to cook with the radish kimchi "kkakdugi".

If you have some kkakdugi at home, and you are not eating it that much, 

this is the easiest way to use it.

And you'll be glad!

kkakdugi bokkumbap

Here is the extremely simple recipe for 2 persons.

You need: 

a skillet (I used a 9 inch mini cast iron wok) 

a handful of diced kkakdugi, 

a handful of diced onions

a handful of diced ham

some oil or butter

a Tbs of sugar

a big bowl of rice

an egg for more flavor

sesame seeds for decoration

some green onions for decoration

Radish kimchi fried rice

Heat the skillet with some oil. 

If you think your kimchi is too much fermented, rince it.

Add the ingredients (kkakdugi, onions, ham) at once and stir-fry until cooked.

Add a tablespoon of sugar to balance the sour taste, if your radish kimchi is aged.

Add rice and continue to stir-fry until all the ingredients are well mixed.

Taste it and you can season with some salt.

I didn't add anything else because the kkakdugi and the ham are already strongly seasoned.

If you want to make it very spicy, add a teaspoon of hot pepper powder or gochujang (hot pepper paste). 

Make a hole in the middle.

Add an egg.

Sprinkle with some green onions and sesame seeds.

Leave it for a minutes until the bottom of rice gets crispy.

DONE!

Radish kimchi fried rice - kkakdugi bokkumbap 깍두기 볶음밥

  

Check out the video to follow the cooking directions