Step 1

Before chopping the kimchi, squeeze out the excess juice into a small bowl. If it is less than 1/4 cup, add some juice from the kimchi jar.

Step 2

Combine the rest of the sauce ingredients in the bowl with the kimchi juice. Mix until the gochujang is incorporated, mashing it against the bowl to break it up.

Step 3

Heat a large skillet over medium-high heat and add 2 teaspoons of vegetable oil. Add the kimchi, onions, and whites of the green onions. Stir fry for 30 seconds to release the fragrance.

Step 4

Break apart the rice and add it to the pan. Drizzle in the remaining 1 teaspoon of vegetable oil. Stir, chopping the rice into separated grains as you cook. Cook and stir occasionally, until the rice begins to crackle, 1 to 2 minutes.

Step 5

Add the vegetables and the sauce. Stir to incorporate the sauce so all the grains are evenly coated. Let the rice cook for another minute or so to crisp up the bottom.

Step 6

Turn off the heat, then add the sesame oil and green onion tops. Toss to mix well. Serve hot topped with a fried egg and shredded seaweed, if using.