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In a frying pan, heat oil over medium-high heat. Add chopped scallions and cook until fragrant to get scallion-infused oil.
Add the chopped kimchi and stir until well combined. Add soy sauce and brown sugar on the side (on the open space on the frying pan). Let them caramelized first before mixing them with the kimchi.
Add fine gochugaru and mix until well incorporated. Turn off the heat. Make sure not to cook too long once you add gochugaru because it gets burned fast.
In a medium bowl, combine the cooked kimchi with steaming white rice until well combined.
Once combined, pour the mixed rice back into the frying pan. Gently press down with a spoon or spatula thinly. Spread mozzarella cheese on top.
Heat the frying pan over low-medium heat and cover it with a lid. Cook until the cheese melt and the rice forms a crispy crust on the bottom. To check if your rice is ready, try shaking the pan and the rice should slide easily.
When done, slide it onto a serving plate halfway then fold the other half over to cover.
Sprinkle with seaweed flakes and toasted sesame seeds. Serve immediately.