Step 1

Before you measure out the kimchi, squeeze the juice out of it into a liquid measuring cup, this liquid is the "kimchi juice."

Step 2

Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved.

Step 3

Drizzle the sesame oil over the rice and use your hands to mix it, so each grain of rice is coated with oil, and there are big clumps.

Step 4

Put the vegetable oil in a frying pan and heat over medium-high heat until hot. Add the chopped kimchi and stir-fry until the kimchi is starting to brown and is very fragrant.

Step 5

Add the rice and stir-fry with a silicon spatula, pressing down on any clumps until the rice is uniform in color.

Step 6

Pour the kimchi juice mixture over the rice, and turn up the heat to high. Stir-fry, tossing the rice occasionally until the rice starts to brown and doesn't stick together quite as much.

Step 7

Since kimchi varies in saltiness, taste the kimchi bokkeumbap and season with more soy sauce if needed.

Step 8

When the fried rice is done, add the scallions and then plate. Top each serving with a sunny-side-up egg.