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Export 9 ingredients for grocery delivery
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.
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