Kimchi Bokkeumbap Fried Rice

Kimchi Bokkeumbap, or kimchi fried rice conforms to the costs and is an awesome instance of the the kinda high-flavor, low-effort meals. Easy, simple, and low-cost to make, kimchi bokumbap is easy Korean homecooking at its most recommended.

This style is effortless; however, you can dress it up with a little bit of beef or chicken.

Ingredients:
• 2 teaspoons toasted sesame oil
• 560 grams rice – cooked short grain about 3 cups
• 1 tablespoon vegetable oil
• 1 scallion finely chopped
• 170 grams kimchi (3/4 cup packed), chopped
• 1/3 cup kimchi juice
• 1 tablespoon gochujang
• 1/2 tablespoon soy sauce
• 2 eggs - sunnyside up

Directions:
1. Well before you admeasure the kimchi, squeeze out as much liquid from the kimchi as you can, towards a fluid measuring glass, this fluid is the "kimchi juice".
2. Blend the kimchi juice, soy and gochujang sauce together till the gochujang is totally liquefied.
3. Sprinkle the sesame oil on the rice and mix to separate any huge clumps.
4. Put the veggie oil in a fry pan and heat over medium high heat up until hot.
5. Include the sliced kimchi and stir fry till the kimchi is beginning to snuff-colored and is really great smelling.
6. Include the rice and and pan-fry with a silicon spatula, weighing down on any clumps up until the rice is consistent in color.
7. Put the kimchi juice mix over the rice, and turn up the heat to high.
8. Stir-fry, shaking the rice sometimes till the rice begins to brown, and does not stick quite as much.
9. Because kimchi differs in flavor, taste the kimchi bokkeumbap and include more soy sauce if required.
10. Include the scallions and then plate when the fried rice is done.
11. Top each serving with a light egg.