Name: Mt. Hallasan Fried Rice
Yield: 2-3 people
Ingredients: Cooked short-grain (sushi) rice - 2 cups; Aged Kimchi - 1 cup; Sausage or spam - 1 cup (or use your meat of choice); Onion - 1/2 a whole; Spring onion - 1 stalk (size of your forearm); Dried Seaweed Crisps - 5 sheets (optional); Soy Sauce - 1 Tablespoon; Gochugaru - 1/2 Tablespoon; Black pepper - few shakes; Sesame oil - 1 Tablespoon; Eggs - 4; Shredded mozzarella cheese - 2 Tablespoons

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Mt. Hallasan Fried Rice. We saw this recipe off a Korean recipe-sharing site called 10,000 Recipes (만개의 레시피) and had to give it a shot! It reminded me of vinegar & baking soda volcanos from elementary school. If you have kids, this will be an exciting dish to cook for them.

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The key flavor variable in this dish is kimchi. Aged Kimchi to be specific. Kimchi – as it ages – begins to taste more and more sour. And this slight tartness adds another layer of flavor to the overall spice profile. On the other hand, the fluffy eggs help to subdue the spice from the gochugaru and Kimchi liquid. So you end up with a well-balanced fried rice. Both spicy and savory.

Note: If you are not into spicy foods, substitute the kimchi fried rice with a different fried rice.

If you will be making this dish for your kids, allow some time for the frying pan to cool down. That way, they don’t burn their (precious) arms scooping out the rice. Also give them wooden spoons so they don’t ruin your frying pan.

Enjoy it and we wish you a fun family dinner! 😸

Mt. Hallasan Fried Rice

Yield 2-3 people

Kimchi fried rice mountain with a cheesy-egg river!

Ingredients

Kimchi Fried Rice

Cooked short-grain (sushi) rice - 2 cups
Aged Kimchi - 1 cup
Sausage or spam - 1 cup (or use your meat of choice)
Onion - 1/2 a whole
Spring onion - 1 stalk (size of your forearm)
Dried Seaweed Crisps - 5 sheets (optional)

Fried Rice Seasoning

Soy Sauce - 1 Tablespoon
Gochugaru - 1/2 Tablespoon
Black pepper - few shakes
Sesame oil - 1 Tablespoon

Egg River Lava

Eggs - 4
Shredded mozzarella cheese - 2 Tablespoons

Instructions

Ingredient Prep

Measure two cups of cooked rice. Lay the rice out in a bowl so it can cool off and lose some moisture. Then set aside for later.
Cut the Kimchi into bite-sized pieces. Cut ham (or other meats) into small pieces as well.
Dice onion into small pieces. Cut spring onion into thin slices. And crumble 5 small seaweed sheets with your fingers. Set aside each in small plates.
Crack 4 eggs into a mixing bowl. Mix it thoroughly with a whisk. Then add in 2T of mozzarella cheese. Give a final mix. Set aside.

Make Fried Rice

Put frying pan on a medium-high heat. Place oil in. Once oil is hot, place spring onion slices in.
Once the spring onion slices start to dance in the oil, place the meat pieces in. Stir-fry it around until the ham (or meat) develops a crispy edge.
Then add-in the diced onions and Kimchi. Stir-fry until the Kimchi wilts and most of the liquid in the frying pan is gone (Note: Reduce heat to low if your frying pan starts too smoke or gets too hot)
Now add in 1T of soy sauce and 1/2T of gochugaru. Mix it in evenly. Then add a few shakes of black pepper.
Add in your rice. Stir-fry everything together - until the rice is evenly mixed in.
Then add-in the crumbled seaweed. And finish the dish off by adding-in 1T of sesame oil.

Set-up volcano.

Scoop the fried rice into a noodle bowl (reference video). Then pat it down with a spatula to get it compact.
Carefully flip the noodle bowl into the middle of the frying-pan. Gently pull the bowl off and you will see a beautiful mountain!
Now place the frying pan on a low heat. Use your spoons to make a small crater at the top as well as a pathway for the egg lava to run down.
Slowly pour the egg mixture into the crater and let it drizzle down. Once the egg lava sets to your liking, bon appetit!
Snap a photo and share with us in Instagram!