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※ The phone conversation in the video is released with permission from the producer Na Young Seok.
#PaikJongWon #Kang’sKitchen #KimchiFriedRice
We’re revealing a special recipe, the kimchi friend rice from Kang’s Kitchen 2 that many people have asked for. Kimchibap, an upgraded version of kimchi fried rice with easily-available ingredients! The menu from Kang’s Kitchen 2, how about making it?
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Kimchibap
[Ingredients]
Cooking oil 12ml (1 tbsp)
Kimchi 80g (1/3 cup)
Green onion 15g (1/2 cup)
Fine chili powder 5g (1 tbsp)
Dark soy sauce 10ml (1 tbsp)
Brown sugar 3g (1 tsp)
Rice 200g (1 serving)
Seaweed flakes 3g (1/2 cup)
Mozzarella cheese 50g (1/2 cup)
Sweet corn 30g (1/2 cup)
Sesame seed 1g (1 pinch)
[Directions]
Step 1: Making stir-fried kimchi
- With heat off, add 1 tbsp of cooking oil to a frying pan.
- Add 1/2 cup of green onion.
- Turn on heat and stir-fry green onion like it’s being deep fried.
- Add 1/3 cup of chopped kimchi and stir-fry.
- Add 1 tbsp of dark soy sauce.
(Add dark soy sauce in the hot pan and cook like it’s being deep fried in oil.)
- Add 1 tsp of brown sugar to the oil.
- Mix all ingredients well.
- Add 1 tbsp of fine chili powder and mix.
(If the temperature is high, fine chili powder might burn so be careful.)
Step 2: Make Kimchibap
- In a mixing bowl, add kimchi base and 200g of rice and mix.
- With heat off, add Kimchibap to a pan and spread out with paddle.
- Turn on low heat and add 1/2 cup of mozzarella cheese.
(Add more texture with sweet corn.)
- Cover lid and let cheese melt for approximately 3 minutes.
- Fold Kimchibap in half on a plate.
- Pair with 1/2 cup of sweet corn, 1/2 cup of seaweed flakes, and a pinch of sesame seeds.""
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