Cheese Kimchi Fried Rice: Kang's Kitchen, Kimchi Rice is P.O
He's good at rapping, variety shows, and acting. He's going to the Marine Corps tomorrow... I think of Kang's restaurant, so I make P.O's "Kimchi Rice is P.O." as a weekend special :) Thanks to P.O., I enjoyed the meal Be healthy and come back safely
2 serving
Within 15 minutes
낭만처자
Ingredients
  • Kimchi
    3-4ea
  • instant rice
    2bowl
  • leek
    1ea
  • thick soy sauce
    2spoon
  • brown sugar
    0.5spoon
  • Red pepper powder
    1spoon
  • mozzarella cheese
    1/2cup
  • canned corn
    1/2cup
  • seaweed flakes
    1handful
  • Cooking oil
    little
  • Bacon
Cooking Steps
STEP 1/12
The basic ingredients are rice, kimchi, some kimchi soup, sweet corn, cheese, green onion, and soy sauce. It's good to add a little red pepper powder. You can add other ingredients that suit your taste. I like sour kimchi more
STEP 2/12
1. Making green onion oil
Cut the green onions into small pieces and make green onion oil over low heat until golden brown. I cut all the ingredients with scissors.
STEP 3/12
2. Stir-fry minced kimchi
If there's green onion oil, cut the kimchi into pieces to make it stir-fry. Sweep it with scissors. Well-cooked sour kimchi tastes better. You can also put radish in the kimchi.
STEP 4/12
3. the smell of fire
When sizzling, cover the edges with dark soy sauce to create a flame. If you caramelize it with brown sugar or brown sugar, it has a more savory smell of fire. If you add one or two spoons of kimchi soup, it has a strong taste.
STEP 5/12
4. Add red pepper powder
Leave it there for a while, and when the gravel kimchi boils, add red pepper powder and mix it evenly to complete the kimchi rice base. Since you eat up all the water, put the chili powder in at the end
STEP 6/12
5. Mixing rice
Mix the red kimchi rice base and rice evenly
STEP 7/12
6. making boiled rice
Pour a little oil on a pan that is preheated over medium-low heat and spread the rice by pressing it with a spatula.
STEP 8/12
7. Putting toppings
Put pizza cheese and sweet corn in the middle of the rice
(I left a green onion and a green stem behind) I said I cut it up and put it around, but it smells good)
STEP 9/12
8. Melt cheese with lid on top
Reduce the heat to low, cover, leave it for 30 seconds to 1 minute, and melt the cheese at the same time.
STEP 10/12
9. Put the seaweed flakes on top
When the cheese melts, fold it in half and put seaweed flakes on it, it's Kang's version. You can't miss out on the visual, so before you fold it, click!
STEP 11/12
I folded the completed kimchi rice in half, covered it with a lid, and let it steam for about 30 seconds, and ate it when the cheese started to flow. The cheese that came out in half is art
STEP 12/12
One big spoonful
The combination of sweet corn popping taste, green cheese, and spicy and sour kimchi rice is excellent. The point is to put the bottom on low heat until nurungji is formed
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