Ttukdak Hyung's Chadolbagi Kkakdugi Fried Rice

Cooking tips 💡

• If the kkakdugi is under-fermented, let it ferment fully until sour and sweet flavors develop before using, so the fried rice tastes vibrant.
• You can substitute 300g of thinly sliced beef short plate (woosamgyeop) for the thinly sliced beef brisket.
• Fry the thinly sliced beef brisket until crispy with no remaining moisture so the savory texture holds up even after adding the kkakdugi seasoning.
• Reduce the liquid in the seasoning almost completely before adding the rice to prevent the fried rice from becoming soggy.
• Feel free to add fried eggs and perilla oil generously to taste, just like the original.

Recommended for 🙋

• ⭐Those who want to use up plenty of well-fermented kkakdugi.
• ⭐Those looking for a spicy one-bowl meal that highlights the savory richness of thinly sliced beef brisket.
• ⭐Those who want to prepare fried rice for a crowd in a single pan.