A bold, savory dish featuring tangy kimchi, gochujang, eggs, and fragrant sesame oil.
# What You'll Need:
→ Base Ingredients
01 - 2 cups cold cooked white rice, preferably day-old
02 - 1 cup napa cabbage kimchi, chopped plus 2 tablespoons kimchi juice
03 - 2 large eggs
→ Vegetables & Aromatics
04 - 1/2 small onion, finely diced
05 - 2 green onions, sliced with green and white parts separated
06 - 1 small carrot, finely diced
→ Seasonings & Sauces
07 - 2 tablespoons gochujang Korean chili paste
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 tablespoon vegetable oil
11 - 1 teaspoon sugar, optional to balance acidity
→ Optional Additions & Garnish
12 - 1/2 cup cooked pork belly, Spam, or firm tofu, diced
13 - Toasted sesame seeds for garnish
14 - Additional green onions for garnish
15 - Roasted seaweed strips gim for garnish
# Step-by-Step Guide:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion, white parts of green onions, and carrot. Sauté for 2-3 minutes until vegetables are softened and fragrant.
02 - Add chopped kimchi to the pan and stir-fry for 2-3 minutes until fragrant and slightly caramelized, allowing the flavors to concentrate.
03 - Stir in gochujang, soy sauce, and sugar if using. Mix thoroughly to coat all ingredients evenly with the spicy seasoning blend.
04 - Push the vegetable mixture to one side of the pan. Crack eggs into the empty space and scramble until just set, keeping them slightly creamy.
05 - Add cold rice to the pan, breaking up any clumps with your spatula. Combine everything thoroughly, then pour in kimchi juice. Stir-fry for 3-4 minutes until rice is heated through and evenly coated with the sauce mixture.
06 - Drizzle with sesame oil and fold in green parts of green onions along with any optional meat or tofu. Taste and adjust seasoning as needed. Serve hot, garnished with sesame seeds, extra green onion, and roasted seaweed strips.
