How to Make Kkakdugi Fried Rice (Radish Kimchi)
Heard of kimchi fried rice? If you love Korean radish kimchi, try kkadugi fried rice. It’s simple to make and tastes delicious.
Jump to Recipe
While kimchi fried rice tastes amazing, kkadugi gives more bite. Since it’s chunky, it gives more flavor bursts in the mouth. The basis of kkadugi fried rice recipe is practically the same as the kimchi version.
Although one differing component is evaporating the water from the radish. Since kkadugi has more water than regular kimchi, it requires extra 5 minutes to evaporate the liquid.
Recipe
Ingredients
- 1 1/2 cup cooked rice
- 3/4 cup kkadugi or radish kimchi, chopped into small pieces
- Half of spam or 1/2 cup of choice of meat
- 1 green onion, chopped
- 3 tbsp kkadugi juice
- 1 1/2 tsp red pepper paste
- 1/2 cup water
- 3/4 tsp sugar
- 3/4 tsp soy sauce
- 1/2 tsp sesame seed oil
- salt to taste
Steps
- Chop radish kimchi into small pieces
- Cut Spam or choice of meat into bite-sized pieces
- In a pan, stir-fry the meat and chopped green onions for 3 minutes
- Add radish kimchi and saute for a minute
- Add the juice, soy sauce, water, sugar, and red pepper paste
- Mix all together and evaporate the liquid on medium-high heat for 4 minutes
- When there’s a little bit of liquid left, add the rice and mix
- Add sesame seed oil, salt (if needed), and cheese (optional)
How to Eat It
Topping
You can use whatever you think will taste good with the fried rice. Some favorites are
- Crushed dried seaweed
- Roasted sesame seeds
- Fried egg
- Mozzarella cheese
Store Leftovers
It’s best to eat the fried rice after it’s been cooked. Leftovers may not taste as good…
Try the kkaduki fried rice recipe
Korean Spicy Fish Soup
Korean spicy fish soup or Maeuntang is hearty from the fish and packed with flavor from the seasoning paste. It's simple to make as long as your fish is already prepared.
Ingredients
- 1-2 lbs white fish (pollock, bass, cod, halibat, etc) Remove any scales, fins, and guts
- 4 cups Anchovy broth 4 cups water and 10 dried anchovies, head and guts removed
Seasoning paste
- 1/4 cup gochugaru or Korean red pepper flakes
- 5 minced garlic
- 1 tbsp dwenjang or Korean fermented bean paste
- 1 1/2 tsp gochujang or Korean red pepper paste
- 1 1/2 tsp soy sauce
- 1 tbsp fish sauce can use salt instead. Add as needed.
- 1 1/2 tbsp Korean rice wine (mirin) or soju
- pinch of black pepper
Vegetables
- 1 Korean green onion leek (daepa) can use 5 green onions
- 1 bunch of Korean ssuk (daisy crown or watercress)
- 1 firm tofu, sliced into chunks
- 1 bag Enoki mushroom
- 1/2 Korean or Japanese radish, cut into thick chunks
- 1 red and green chili peppers
Instructions
- In a large pot, add water and prepared dried anchovies4 cups Anchovy broth
- Heat on the stove until it boils. Then turn the heat to low for 15 minutes.
- Strain out the anchovies and discard them.
- Chop radish into chunks and add to the broth1/2 Korean or Japanese radish, cut into thick chunks
- Cook for ~20 minutes or until the radish is slightly soft
- Cut the fish into 4 pieces, including the head. Remove any scales, fins, and guts.1-2 lbs white fish (pollock, bass, cod, halibat, etc)
- For the seasoning paste, mix gochugaru, garlic, dwenjang, gochujang, soy sauce, fish sauce, mirin, and black pepper1/4 cup gochugaru or Korean red pepper flakes, 5 minced garlic, 1 tbsp dwenjang or Korean fermented bean paste, 1 1/2 tsp gochujang or Korean red pepper paste, 1 1/2 tsp soy sauce, 1 tbsp fish sauce, pinch of black pepper, 1 1/2 tbsp Korean rice wine (mirin) or soju
- When the radish is slightly soft, spoon the paste into the soup and stir to mix
- Add pieces of fish and slices of firm tofu1-2 lbs white fish (pollock, bass, cod, halibat, etc), 1 firm tofu, sliced into chunks
- Cook for another 20 minutes or until the fish is fully cooked
- Add mushrooms, chili peppers, and green onions1 Korean green onion leek (daepa), 1 bag Enoki mushroom, 1 red and green chili peppers
- Cook for 2 minutes
- Add ssuk, turn off the heat, and serve1 bunch of Korean ssuk (daisy crown or watercress)
