Korean Kimchi Fried Rice (Kimchi Bokkeumbap)

Finely chop 150 g aged kimchi and reserve 2 tablespoons of kimchi juice.

Loosen 2 bowls of cooked rice with a spoon first, breaking up clumps so the grains stir-fry evenly instead of steaming together.

Heat the pan fully, then add 1 tablespoon cooking oil and keep it at medium-high heat.

Add 100 g ground pork and stir-fry until no pink remains and the rendered fat starts coating the pan.

Add the chopped kimchi and stir-fry for 2-3 minutes to drive off excess moisture.

It is ready for seasoning when the edges look slightly translucent and the sharp sour smell becomes rounder.

Add the rice, kimchi juice, 0.5 tablespoon gochujang, and 0.5 teaspoon sugar, then raise the heat to high.

Fold and cut through the rice with a spatula instead of pressing it flat, coating each grain.

Continue stir-frying quickly on high heat for another 2-3 minutes, until almost no liquid is visible on the pan bottom.

When the grains look separate and evenly stained, drizzle 1 tablespoon sesame oil and turn off the heat.

In a separate pan, fry 2 eggs sunny-side up with soft yolks.

Spoon the fried rice into bowls, place the eggs on top, scatter sliced green onion over them, and serve while the rice is still hot.