Crispy Cheese and Kimchi Topped Skillet Rice Recipe
Ingredients
- 1 tablespoon (15g) unsalted butter, softened
- 4 cups cooked short-grain rice (see note)
- 3 tablespoons (45ml) gochujang
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 4 thinly sliced scallions (80g), white and green parts divided
- 3 ounces (85g) grated low-moisture mozzarella cheese (see note), divided
- 2 ounces (57g) grated Gruyère cheese (see note), divided
- 5 ounces (141g) chopped drained kimchi (see note)
- 1 ounce (28g) grated Cotija cheese (see note)
Instructions
Crispy Cheese- and Kimchi-Topped Skillet Rice Recipe serves 4 original recipe by Serious Eats.
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