Serves 4
50 min
Crispy Cheese- and Kimchi-Topped Skillet Rice
Recipe GLPRaafd0b7aaa3bcd
A vibrant Korean-inspired one-pan dish featuring fluffy short-grain rice tossed with a savory gochujang-soy sauce, layered with tangy kimchi and a blend of melted mozzarella and Gruyère cheese, then finished with a crispy cheese crust and topped with fresh scallions. The combination of umami-rich fermented flavors and melted cheese creates an irresistible comfort food with textural contrast.
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Ingredients
1 tablespoon Unsalted butter, softened
4 cups Cooked short-grain rice
Gochujang (Korean red chili paste)
3 tablespoons Soy sauce
1 tablespoon Rice vinegar
4 thinly sliced Scallions, white and green parts separated
3 ounces Low-moisture mozzarella cheese, grated
2 ounces Gruyère cheese, grated
5 ounces Chopped drained kimchi
1 ounce Cotija cheese, grated
Directions
Preheat your oven to 400°F (200°C). Use the softened butter to lightly coat a 10-inch cast-iron skillet or similar oven-safe pan, covering the bottom and sides evenly.
In a small bowl, whisk together the gochujang, soy sauce, and rice vinegar until well combined and smooth.
Transfer the cooked rice to a large mixing bowl. Pour the gochujang-soy sauce mixture over the rice and gently fold together until the rice is evenly coated with the sauce. The rice should have a light reddish hue throughout.
Spread the seasoned rice evenly into the prepared skillet, pressing gently to create an even layer.
Scatter the chopped drained kimchi evenly across the top of the rice, then sprinkle the grated mozzarella and Gruyère cheeses over the kimchi, reserving about a tablespoon of each cheese for finishing.
Place the skillet in the preheated oven and bake for 30–35 minutes, until the cheese is melted and the edges of the rice begin to brown slightly.
Remove the skillet from the oven and sprinkle the remaining mozzarella and Gruyère cheeses evenly across the top, followed by the grated Cotija cheese. Return to the oven and bake for 5 additional minutes, until the cheese is golden and crispy at the edges.
Remove from the oven and let rest for 2 minutes. Garnish generously with the sliced scallion greens and serve hot directly from the skillet.
