Hello, I'm Paik Jong Won. (Paik Jong Won does a cooking vlog)

(Paik's Cooking Log) (Kkakdugi bokkeumbap) (Diced Radish Kimchi Fried Rice)

Please try this at home! [Paik's Cuisine] Today, I'm going to do what we promised last time.

I always keep our promises. We made kkakdugi (diced radish kimchi). I was going to show you how to make kkakdugi bokkeumbap,

but I couldn't do that without making kkakdugi first. Cut it however you like. (Pour the seasoning into a bowl)

It looks like you won't need red pepper powder, but it'll water down. (Kkakdugi is done)

Do you know why I made kkakdugi? I didn't make it just to eat with rice,

but to make kkakdugi bokkeumbap. It's like the tail wagging the dog,

because I made kkakdugi just to make kkakdugi bokkeumbap.

But we have a problem. It's not ripe enough yet. We made it a week ago. Looks good though.

It's amazing, but only to go with rice and not for making bokkeumbap (fried rice).

It should be more sour. So, to help accelerate the ripening process, I took half of that because I knew it wouldn't ripen enough.

I left it at room temperature for 3 days. It was at room temperature for 3 days and then back in the fridge.

This has to be sour. It's so good. You should make kkakdugi. I made it a week ago,

kept it at room temperature for 3 days to ripen and then put it in the fridge.

This way, you'll get delicious kkakdugi a week later. I want to eat this with some bean sprout soup and rice.

Whoa, it's so good! Too good for bokkeumbap, but I made a promise to make kkakdugi bokkeumbap.

Especially if you are an overseas subscriber watching this, you can get some from Korean markets. Radish is really...

cheap these days. Radish farms are suffering. The spread of COVID-19 has impacted the catering businesses.

Schools are starting late, and many people work from home. So the radish consumption, especially in catering businesses,

has dropped so much. Radish has no value; it's not worth anything. They can't harvest because nobody buys.

Farmers are not watering the radish to slow down the growth. But the radish they harvested already is not selling.

So you should all try making kkakdugi at home. (The exact measurements are posted) The way you make kkakdugi bokkeumbap

is different from regular bokkeumbap. Don't assume that you know and close this video.

You should watch it to the end. What I suggest is using beef in kkakdugi bokkeumbap,

although pork is great, too. Rump or chuck, any cut will do. You need some kkakdugi,

and some green onions. This egg is for the fried egg that goes on top, but it's optional.

Put some rice aside. Bokkeumbap needs a little bit of sweetness, so we need sugar, soy sauce, and water.

Kkakdugi juice is optional, but we have it already. You need some red pepper paste, cooking oil—we'll see

depending on the beef you use. Sesame seeds are optional but recommended. And for salt, you need some flavoring salt.

Sesame oil. Let's get started. You can use lots of kkakdugi. [Paik's Cuisine]

First, we need to finely chop the kkakdugi. If you don't mind washing your cutting board,

and you have a separate cutting board just for kimchi, it's easiest to chop it on a cutting board.

Another option is to put it in a bowl and use scissors. For kkakdugi bokkeumbap,

chop the kkakdugi as finely as you can. (Finely chop the kkakdugi)

Good enough. Ready to cook. You can chop even finer. Next is green onion. If you go to some beef BBQ places,

Maybe they offer different things these days. Back in the days, they had a sliced green onion salad that they gave you at a BBQ place.

Green onions in that salad are cut like this. Instead of chopping, this is how it's cut.

This is how they shred green onions for the salad. But we don't have to do that for our bokkeumbap.

Just chop it up. (Cut green onions evenly) How do you usually eat it? The sliced green onion salad

is made with sesame oil, red pepper powder, and a little bit of seasoning salt. And you eat it with beef.

Then, when you ask the server for bokkeumbap, there's no meat left. So they put in the leftover green onion salad to the pan,

and maybe some lettuce to wipe the pan clean. It's not for cooking. But whenever I go to my favorite place,

I never let them do that. I make my own bokkeumbap. I leave some meat and I fry the green onion salad with the meat.

Please try what I'm going to show you today. Imagine you're at a beef BBQ place. Use any cuts, maybe bulgogi meat.

(1/2 cups (50g) beef chuck) Just pretend you're at a BBQ place.

I didn't add cooking oil. (Thoroughly cook the meat) Here, sprinkle some flavoring salt.

(Flavoring salt) Keep cooking. But it doesn't look like much oil will come out. This isn't enough meat

to get enough oil from it. That's why we need some oil (3 tbsp (20g) cooking oil).

If you look, it's sizzling. Cook until you can eat it right from the pan or with green onion salad.

(Add cooking oil and continue cooking) You cook over high heat when stir-frying, but this is more like roasting it well-done.

If your meat is fatty enough, you don't need cooking oil. Cook the meat thoroughly, to the point where you start thinking it's overcooked.

Get the green onions (1/2 cups (40g) green onion) and add all in.

When you go out to eat with your family at a BBQ place, save some meat aside and ask for bokkeumbap

with extra green onion salad that goes into your bokkeumbap. That's the key. Cook the green onions.

(Thoroughly cook green onions) If you don't have fresh green onions at home, you might have leftover shredded green onions

that you bought from a butcher's or supermarket. Put that in your bokkeumbap. If you have those already, you don't need to chop more.

You won't use it anywhere else unless you BBQ at home. This is the great time for that. If you stir-fry like this,

green onion starts to give out sweetness. Stir-fried green onion is really tasty. The ones I shredded earlier

should be cut with scissors. When the green onion is cooked and scorched in oil, it smells totally different from cooking meat only.

Much better. Keep cooking until the green onions are thoroughly fried. And then add the chopped kkakdugi.

(1 cup (100g) kkakdugi) If you add rice now, it'll be just like regular bokkeumbap.

If you want to do it the right way, wait until the radish juice from the kkakdugi comes out.

That's the difference from regular bokkeumbap. Next, add some kkakdugi juice.

(1/5 cups (50g) kkakdugi juice) if you have any. If it looks like bibimbap, not bokkeumbap,

you're on the right track. Add soy sauce around the pan before the water. (1 tbsp (10g) soy sauce)

When you add soy sauce and kkakdugi juice, you might think it will burn soon. But if you add rice,

this will absorb all that liquid, and the kkakdugi will still be crunchy. That's wrong.

Now, pour in water. (2/3 cups (120g) water) "What is he doing?"

Yes, I'm making kkakdugi bokkeumbap. If you boil it down, the kkakdugi will soften

and its flavor will come out. Generally, here's what they do at a restaurant. They cover the pan like this.

This way or that way, or with a steel plate; they cover the ingredients. And then the server leaves.

Until when? When it's boiled down. That way, the kkakdugi will soften. That's the key point.

Cover it on moderate heat and you can step out for a while. (Cover the pan and wait until the kkakdugi softens)

Red pepper paste or sugar are still waiting. You can add them now or later; it doesn't matter.

Let's get the rice ready. Rice can be cooked soft or hard because we're boiling it down anyway.

Your homemade bokkeumbap doesn't taste like the one at a restaurant because everyone uses different recipes.

for making kkakdugi, but most places use flavoring salt, not regular salt, when they make green onion salad.

So it has a little bit of MSG. It should be good without it because kkakdugi itself is good.

Look how much water there is! This much. It's still pretty watery. Now you add red pepper paste.

It's the secret ingredient (2/3 tbsp (10g) red pepper paste). If you have made kkakdugi with our recipe,

you don't need red pepper powder. But if you used a different recipe, or for store-bought kkakdugi,
you might need some

for color. It doesn't affect the taste. Next, add some sugar (1/3 tbsp (3g) sugar) to enhance the taste.

Now... (1 bowl (200g) rice). Make sure your mom's not around. (Use a ladle to break down the rice).

And most places don't let you eat it yet. It needs to be scorched. A lot of steps, right?

Reduce the heat and let it sit for a while. I haven't added sesame oil yet. (Cover again and wait for a while).

Sesame oil is not a must, but I recommend it (1/3 tbsp (2g) sesame oil). A little drizzle

would be enough, just for the flavor. At this point, you may scorch it further. Shall we scorch it?

Scorching is nothing but cooking it longer. (Spread out the bokkeumbap over the pan).

It sounds like raining. (Cover and wait for a while). If you stop hearing the sound, you get worried.

Then it's done. The popping sound is from water droplets bursting. Now it's all gone. It's not burnt.

It's scorched. If it looks a little burnt, hide them. No one will know. It looks perfect, right?

Awesome! Kkakdugi bokkeumbap is done! [Paik's Cuisine] You can eat it as is, but you want to do more.

Restaurants don't do this for you. After the BBQ, you ask for bokkeumbap, and if you ask for

some fried eggs,
you might get slapped. (Cooking oil) Good thing about cooking at home is you can make 2 fried eggs.

(1 egg) (Make a fried egg as if deep-frying) Eggs should be cooked over high heat

for me. I'm so picky about food. Do you hear the crispy sound? (Ground sesame seeds)

(Ground sesame seeds) Don't ask for fried eggs and sesame seeds at a restaurant. Don't do that.

They'd think you're rude. (Kkakdugi bokkeumbap is done) [Paik's Cuisine]

[ENG] '깍두기 볶음밥' 등심집에서 볶아주는 그 맛!

백종원 PAIK JONG WON

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