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Thanks so much for the recipe! I didn't know anything about Korean cooking, but was able to make a delicious dinner following your video. Since I don't have a lot of experience, I was wondering if you could help me out with something. I tried to fry the rice so that it was a little crispy on the outside, but my rice kept sticking to the bottom of the pan, and when I tried to scrape it up, the soft part of the rice pulled free, leaving the layer of crisp on the pan. I was unable to achieve any level of crispiness in the final product. Does this have to do with pan heat? Oil? Type of pan? Something else?
Thanks in advance for any advice!"
in Kimchi fried rice (Kimchi-bokkeumbap) — Aug/16