Jjimdak Cheese Skillet Fried Rice

Method

1. Soak the noodles in hot water for 20 min, then cut into 3 cm lengths. Cut the chicken into 1.5 cm pieces, finely dice the onion and carrot (about 0.5 cm) and slice the spring onion. In a small bowl, mix the soy sauce, brown sugar, syrup and cooking wine to make the jjimdak sauce.

   Add in this stepSoy sauce 2½ tbspBrown sugar 1 tbspRice syrup or corn syrup 1 tbspKorean cooking wine (or mirin) 1 tbsp

2. Heat the oil in a 26 cm pan, add the garlic and, when fragrant, add the chicken and stir-fry on medium-high heat for 5 min, until golden outside with no pink inside.

   Add in this stepVegetable oil 1½ tbspGarlic, minced 1 tbspBoneless chicken thighs 240 g

   medium-high heat

3. Add the onion, carrot, noodles and the sauce and stir-fry on medium heat for 3 min, until the sauce reduces and clings glossily to the chicken and noodles.

   Add in this stepOnion 80 gCarrot 40 gKorean glass noodles 30 g

   medium heat

4. Add the rice and stir-fry on medium-high heat for 4 min, pressing the clumps apart with the side of the spatula until every grain is evenly coloured by the sauce.

   Add in this stepCooked rice (day-old is best) 400 g

   medium-high heat

5. Spread the rice flat across the pan about 1.5 cm thick and drizzle the sesame oil around the edge. Scatter over the seaweed and spring onion, top with the mozzarella, cover and leave on medium-low heat for 4 min. When the cheese has melted and you hear a gentle crackle from the bottom, the crust has formed.

   Add in this stepToasted sesame oil 1½ tspCrumbled roasted seaweed 2 tbspSpring onion or Korean leek 30 gShredded mozzarella 80 g

   medium-low heat

6. Bring the pan to the table and scoop it up with spoons, scraping up the crispy crust with the cheese.