Kkakdugi Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying rice with kkakdugi and its juice, then topping it with roasted seaweed flakes.
This one-bowl dish is made by stir-frying rice with kkakdugi and its juice, then topping it with roasted seaweed flakes. The tangy crunch of the radish kimchi goes well with nutty sesame oil and seaweed. It’s a good way to make a quick lunch or use up leftover rice.
Rice bowls · 12 minutes to cook
Nutrition (per 334g serving): 442.8 kcal · protein 8.2g · carbohydrate 73g · fat 12g · sodium 543mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The saltiness of the kkakdugi juice varies, so start with a little, taste, and add more as needed.
Tips: Break up any clumps in the cold rice first so it fries evenly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Kkakdugi (diced radish kimchi) — 0.5 cup
- Kkakdugi Brine — 2 Tbsp
- Cooking Oil — 1 tsp
- Sesame Oil — 1 tsp
- Crushed Seaweed — 1 Tbsp
- Toasted Sesame Seeds — 0.5 tsp