Kimchi Fried Rice

Before you measure out the 115 grams kimchi, squeeze the juice out of it into a liquid measuring cup. This liquid is the "kimchi juice."

Whisk the 1/4 cup kimchi juice, 2 teaspoons gochujang, and 1 teaspoon soy sauce together until the gochujang is completely dissolved.

Drizzle the 2 teaspoons toasted sesame oil over the 370 grams cooked short-grain rice and use your hands to mix it so each grain of rice is coated with oil and there are no big clumps.

Put 1 tablespoon vegetable oil in a frying pan and heat over medium-high heat until hot. Add the chopped kimchi and stir-fry until the kimchi is starting to brown and is very fragrant.

Add the rice and 1 scallion, then stir-fry with a spatula, pressing down on any clumps until the rice is uniform in color.

Pour the kimchi juice mixture over the rice and turn up the heat to high. Stir-fry, tossing the rice occasionally until the rice starts to brown and doesn't stick together quite as much.

Since kimchi varies in saltiness, taste the kimchi bokkeumbap and season with more soy sauce or salt if needed.

When the fried rice is done, add the scallions and then plate. Top the servings with 2 sunny side up eggs.