Kimchi Triple-Cheese Crisped Rice

1. Preheat Oven

Preheat your oven to 400°F (200°C).

2. Prepare Skillet

Grease a 10-inch cast iron pan thoroughly with 1 tablespoon of softened butter, ensuring you cover both the bottom and the sides.

3. Mix Rice and Seasonings

In a medium mixing bowl, combine 4 cups of cooked short-grain rice with 3 tablespoons of gochujang, 3 tablespoons of soy sauce, and 1 tablespoon of rice vinegar. Add the white parts of the sliced scallions and mix everything together using a flexible spatula until well combined.

4. Create Rice Layer

Take half of this rice mixture and scrape it into the buttered cast iron skillet, pressing it down firmly with the bottom of a drinking glass or measuring cup to create a single, even layer.

5. Add First Cheese Layer

Sprinkle half of the grated mozzarella and Gruyère cheeses over the rice.

6. Add Second Rice Layer

Take the remaining rice mixture and layer it on top of the cheese. Use a drinking glass or a measuring cup to press the rice down firmly, creating an even top layer.

7. Bake

Place the skillet in the preheated oven and bake for 35 minutes. When the time is up, carefully remove the pan from the oven and turn the oven off.

8. Broil with Kimchi and Cheese

Preheat your broiler on high. Top the baked rice with 5 ounces of chopped, drained kimchi and distribute the remaining mozzarella, Gruyère, and Cotija cheeses evenly over the top. Place the pan under the broiler for about 2 minutes, or until the cheese melts, bubbles, and the Cotija begins to char slightly.

9. Garnish and Serve

Remove the skillet from the broiler and top with the green parts of the sliced scallions. Serve immediately and enjoy.