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From @Serious Eats

Crispy Kimchi Cheese Rice

25 min · Serves 2

25 mintotal
10 minhands on
10steps
2servings

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Ingredients

For the rice mix

  • 2 cups cooked white rice
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

For the skillet

  • 1 tbsp butter
  • 1/2 cup low-moisture mozzarella, shredded
  • 1/2 cup kimchi, chopped
  • 1/4 cup queso fresco or goat cheese, crumbled
  • 2 scallions, finely chopped

Method

For the rice mix

  1. Add the cooked rice, gochujang, soy sauce, and sesame oil to a large bowl.

  2. Mix thoroughly until the rice is evenly coated with the seasonings.

For the skillet

  1. Melt the butter to grease the bottom and sides of a heavy cast-iron skillet.

  2. Transfer the rice mixture into the skillet and press it down into an even layer using a spatula.

  3. Cook over medium-high heat until the bottom turns crispy, about 5–7 minutes.

    Then 5 min of waiting

  4. Scatter the shredded mozzarella evenly over the crispy rice layer.

  5. Top with the chopped kimchi.

  6. Sprinkle the crumbled cheese and remaining mozzarella over the top layer.

  7. Cover with a lid and cook until the cheese is melted and bubbling, about 3–5 minutes.

    Then 3 min of waiting

  8. Remove from heat and garnish with chopped scallions before serving.

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