Kkakdugi Fried Rice is perfect after grilling beef brisket or thin pork belly. There must be enough oil left in the pan to double the taste of the fried rice. Cut diced radish kimchi into small pieces, stir-fry it, add rice, and mix it well, and the savory oil of the meat and the sour diced radish kimchi soup combine to create an exquisite taste. If you sprinkle even a drop of sesame oil that adds savory seaweed flakes and smell, the refreshing kkakdugi fried rice is completed.
National / Four seasons / Kkakdugi, rice
Rice, kkakdugi, seaweed powder, sesame oil, sesame salt
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