Kimchi Bokkeumbap with Luncheon Meat and a Fried Egg

What you need

• 200 g (1 cup) well-fermented napa cabbage kimchi, chopped
• 3 tbsp kimchi juice, from the jar
• 100 g (3 1/2 oz) canned luncheon meat, cut into 1 cm cubes
• 1/2 small onion, diced
• 1 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp sugar
• 400 g (3 cups) cooked short-grain white rice, preferably a day old and cold
• 2 tbsp neutral oil, divided
• 2 tsp toasted sesame oil
• 2 eggs
• 1 scallion, thinly sliced
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Break up any clumps in the rice with your fingers so the grains are loose.

2. 2

   Heat 1 tbsp of the neutral oil in a large frying pan or wok over medium-high heat.

3. 3

   Add the luncheon meat and fry, stirring now and then, until browned on several sides, 3-4 min.

4. 4

   Add the onion and cook until it softens, about 2 min.

5. 5

   Add the kimchi and stir-fry until it darkens slightly and smells toasty, 3-4 min.

6. 6

   Stir in the gochujang, soy sauce, sugar and kimchi juice and let them bubble for 30 seconds.

7. 7

   Add the rice and toss, pressing it against the pan, until every grain is evenly red and piping hot, 3-4 min.

8. 8

   Turn off the heat, drizzle over the sesame oil and toss once more. Taste and add a splash more kimchi juice if it needs more tang.

9. 9

   In a small pan, heat the remaining oil over medium heat and fry the eggs until the whites turn opaque and the edges go crisp and lacy, 2-3 min. Leave them longer for a firmer centre.

10. 10

    Divide the rice between two bowls and top each with an egg, the scallion and the sesame seeds.

Imported from yummykitchentv.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.