Kimchi and Cheese Sundae Fried Rice recipe - ingredients, nutrition and when to eat it
A Korean snack-bar favorite made by stir-frying sundae, kimchi, and rice in one pan, then topping it with melted cheese.
A Korean snack-bar favorite made by stir-frying sundae, kimchi, and rice in one pan, then topping it with melted cheese. The tangy, spicy kimchi pairs well with chewy sundae and savory cheese. It makes a satisfying lunch or dinner.
Street food · 15 minutes to cook
Tips: If the kimchi has a lot of liquid, squeeze it gently before stir-frying so the rice doesn’t get soggy.
Tips: Check whether the sundae is already cooked, and heat it through before eating.
Tips: For more golden, browned cheese, uncover the pan at the end and cook for a little longer over low heat.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Sundae (Korean blood sausage) — 100 g
- Napa cabbage kimchi — 0.5 cup
- Mozzarella cheese — 40 g
- Cooking oil — 1 tsp
- Gochujang (Korean red chili paste) — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Roasted seaweed flakes — 1 Tbsp