Kimchi Bokkeumbap (Kimchi Fried Rice)

Prepare your ingredients. Use cold, day-old rice, as it is drier and will not get mushy. Chop the kimchi into small pieces. If using, dice your protein (like Spam or bacon) into small cubes.

Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil or butter. If you're using bacon or pork, you can render some fat from it first.

Add your chosen protein to the pan and stir-fry until it's cooked and slightly browned.

Add the chopped kimchi to the pan. Stir-fry for about 3-5 minutes. Cooking the kimchi brings out its flavor and gives it a nice texture.

Add the cold rice to the pan. Use your spatula to break up any large clumps of rice.

Add the gochujang and the kimchi juice. The kimchi juice is a key ingredient for flavor, so don't skip it!

Stir-fry everything together for about 5-7 minutes, ensuring the rice is evenly coated with the kimchi and sauce. Press the rice against the pan occasionally to get some crispy bits.

In the last minute of cooking, turn off the heat and stir in a drizzle of sesame oil. This adds a wonderful nutty aroma.

While the rice is cooking, you can fry an egg (sunny-side up is classic) in a separate pan.

To serve, scoop the kimchi fried rice onto a plate. Top it with the fried egg.

Garnish with shredded roasted seaweed (gim) and a sprinkle of toasted sesame seeds. Mix the runny yolk into the rice before eating for a creamy, delicious experience.