Korean Bunsik Kimchi Bokkeumbap (Kimchi Fried Rice)

Shake excess seasoning from 180 g ripe kimchi, chop it finely, and keep only about 1 tbsp of its juice.

Slice 40 g green onion thinly, then loosen 400 g cold cooked rice so it fries evenly.

Add 1.5 tbsp cooking oil to a pan and cook the green onion over medium-low heat for about 1 minute.

When the edges turn lightly golden and smell aromatic, raise the heat to medium.

Add the chopped kimchi and stir-fry over medium heat for about 2 minutes to drive off moisture.

Keep stirring so it does not scorch, and cook until no liquid pools in the pan and the kimchi darkens.

Stir in 1 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar, then cook for about 30 seconds.

The seasoning should bubble lightly and coat the kimchi; add another 0.5 tsp sugar if it tastes too sour.

Add the cold rice and stir-fry over medium heat for about 3 minutes.

Press and break up clumps with a spatula so the seasoning coats every grain; if it looks wet, spread it out and fry 1 minute longer.

Fry 2 eggs sunny-side up until the whites are set and the yolks stay runny.

Plate the fried rice while hot, scatter 2 tbsp shredded seaweed over it, and place the eggs on top before serving.