Korean Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 2 cups cooked day-old rice
• 1 cup kimchi, chopped
• 2 tbsp kimchi juice
• 1 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 2 eggs
• 2 green onions, sliced
• 100 g tofu, diced (optional protein)(optional)
• 1 tsp toasted sesame seeds(optional)
• 1 sheet roasted seaweed, shredded(optional)

Instructions

1. 1

   Squeeze excess juice from the kimchi (reserve the juice) and chop it into bite-sized pieces. Slice the green onions.

2. 2

   Heat the neutral oil in a large pan or wok over medium-high heat. Add the kimchi and stir-fry for 3-4 minutes until slightly caramelized.

3. 3

   Stir in the gochujang, kimchi juice, and tofu (if using), cooking for 1 minute.

4. 4

   Add the rice and break up any clumps, stir-frying for 3-4 minutes until everything is well combined and heated through. Drizzle with sesame oil and toss.

5. 5

   In a separate small pan, fry the eggs sunny-side up.

6. 6

   Divide the fried rice between two bowls, top each with a fried egg, and garnish with green onions, sesame seeds, and shredded seaweed. Serve immediately.