Kimchi Bokkeumbap

Ingredients

• 2 cups day-old cooked short-grain rice, cold
• 1 1/2 cups chopped fermented kimchi, juice reserved
• 1 tbsp gochujang
• 1 small onion, diced
• 2 tbsp neutral oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs
• 1 sheet gim (dried seaweed), shredded
• 1 scallion, sliced
• Toasted sesame seeds

Before you cook

• Squeeze the chopped kimchi over a bowl to remove excess liquid, reserving the liquid separately.
• Dice the onion and slice the scallion.
• Break up any clumps in the cold day-old rice with your fingers.
• Shred the gim into thin strips.

Steps

1. Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook for 2 minutes until softened.
3. Add the squeezed kimchi and cook for 3 to 4 minutes, until slightly caramelized at the edges.
4. Stir in the reserved kimchi juice, gochujang and soy sauce.
5. Add the cold rice and break it up further as you stir it into the kimchi mixture.
6. Stir-fry over high heat for 4 to 5 minutes, pressing the rice against the pan occasionally, until heated through with some crisp grains.
7. Drizzle the sesame oil over the rice and toss once more.
8. Divide the fried rice between two plates.
9. Heat the remaining 1 tablespoon oil in a separate small pan over medium heat.
10. Fry the eggs until the whites are set and the yolks are still runny.
11. Top each plate of rice with a fried egg.
12. Scatter the shredded gim, scallion and sesame seeds over the top before serving.