Cookingdom Level 37 - Kimchi rice

The ultimate guide for Cookingdom Level 37 Kimchi rice, helping players master the cooking adventure of Cookingdom.

Cookingdom Level 37 Walkthrough Video

Cookingdom Level 37 Walkthroughs & Guide

Welcome to Cookingdom Level 37, where your mission is to craft the perfect Kimchi rice using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.

This walkthrough gives you the exact steps to succeed in Cookingdom Level 37, detailing every ingredient, action, and placement needed.

Ingredients Needed

Ingredient	Quantity	Notes
Napa Cabbage	1 Head	Washed and trimmed.
Garlic	2 Cloves	Peeled and chopped.
Pear	1/2	Sliced.
Carrots	2	Sliced.
Scallions (Green Onions)	1 Bunch	Chopped.
Ginger & Chilies	1 Plate	Ginger root, red and green chilies, chopped together.
Onions	2	Peeled and chopped.
Glutinous Rice Flour Paste / Cooked Sweet Rice (?)	1 Small Bowl	White paste/rice added to blender for kimchi paste.
Salt (?)	1 Small Bowl	White powder added to blender for kimchi paste.
Soy Sauce	1 Bowl	Added to blender for kimchi paste and used for cooking pork.
Chili Paste (Gochujang?)	1 Bottle	Red paste added to blender for kimchi paste.
Rice	1 Bag + 1 Small Bowl	Cooked in rice cooker and a small portion used for final plating.
Water	As needed	For washing vegetables and cooking rice.
Pork Belly	1 Block	Raw, red-streaked meat, diced.
Cooking Oil	1 Bottle	Used for cooking pork belly.
Sugar (?)	1 Bowl	White granules added to pan when cooking pork.
Fried Egg	1	Sunny-side up, used as topping.

Step 1. Prepare Kimchi Vegetables

Wash Napa cabbage in the sink. On the cutting board, chop garlic, slice pear, chop ginger/chili mix, chop onions, chop scallions, and slice carrots, placing each into separate plates/bowls. Trim the base and any bad outer leaves from the washed cabbage.

💡 Tip: Consistent chopping sizes help ensure even mixing and fermentation.

Step 2. Make Kimchi Paste

Add the following to the blender: salt(?), chopped ginger/chili mix, sliced carrots, chopped garlic, chopped scallions, glutinous rice flour paste/sweet rice(?), sliced pear, soy sauce, and chili paste (Gochujang?). Close the lid and blend until a smooth red paste is formed.

💡 Tip: Ensure all ingredients are added before blending for a complete paste.

Step 3. Ferment Kimchi & Cook Rice

Pour the blended kimchi paste over the trimmed Napa cabbage in a container. A timer appears, indicating fermentation. Concurrently, add rice from the bag and water to the rice cooker pot, close the lid, and start cooking.

💡 Tip: Start both processes around the same time as they take a while.

Step 4. Cook Pork Belly

Place a pan on the induction cooktop and turn it on. Add cooking oil. Add sugar(?) and soy sauce. Add chopped garlic and onions. Dice the block of pork belly on the cutting board. Add the diced pork belly to the pan. Stir-fry with a spatula until cooked.

💡 Tip: Ensure the pan is hot before adding ingredients. Cook pork belly thoroughly.

Step 5. Prepare Final Kimchi

Once the fermentation timer finishes, place the finished kimchi on the cutting board. Chop the kimchi into bite-sized pieces. Place the chopped kimchi onto a plate.

💡 Tip: Chopping the kimchi makes it easier to mix and eat with the rice.

Step 6. Assemble Kimchi Rice Bowl

Once the rice cooker finishes, scoop a generous portion of cooked rice into a serving bowl. Add the cooked pork belly mixture and the chopped kimchi on top of the rice. Place a fried egg in the center. Add the small bowl of extra rice(?). Garnish generously with chopped scallions.

💡 Tip: Layer the ingredients attractively in the bowl. The final scallion garnish adds color and freshness.