Kimchi Bokkeumbap (Kimchi Fried Rice)

Ingredients

• Gochujang

  Unknown

  ⅔ oz or 19g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cabbage, kimchi

  2 cup or 300g

• Onions

  Raw

  1 large or 150g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  4 tsp or 18g

• Pepper

  Spices, black

  ½ tsp or 1g

• White rice

  Short-grain, cooked

  3 cup or 558g

• Nori Sea Vegetable

  Eden

  1 sheet or 3g

• Soy sauce

  Made from soy (tamari)

  4 tsp or 24g

• Water

  Plain, clean water

  ¼ cup or 59g

• Egg

  Whole, fresh eggs

  4 large or 200g

Directions

1. Gochujang replacements: mix of miso, cayenne, and sweet paprika or thai chili paste.
2. Using kitchen shears, cut nori into four 2-inch-wide strips. Stack strips and cut crosswise into thin strips.
3. Onion- chopped. Scallion- white and green parts separated and sliced thin on bias. Cabbage kimchi- 1 ¼ cups drained with 1⁄4 cup juice reserved, cut into 1⁄4-inch strips.
4. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and scallion whites and cook, stirring frequently, until onion is softened, 6 to 8 minutes. Stir in kimchi and reserved juice, water, soy sauce, gochujang, and pepper. Cook, stirring occasionally, until kimchi turns soft and translucent, 4 to 6 minutes.
5. Add rice; reduce heat to medium-low; and cook, stirring and folding constantly until mixture is evenly coated, about 3 minutes. Stir in sesame oil and remaining 1 tablespoon vegetable oil. Increase heat to medium-high and cook, stirring occasionally, until mixture begins to stick to skillet, about 4 minutes.
6. Top with a fried egg. Sprinkle with sesame seeds, scallion greens, and nori.

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