Step 1

Separate the rice grains in a bowl.

Step 2

Heat a large pan or wok over high heat. Add in the sesame oil. Once hot, sauté the minced garlic, onion, and scallions until aromatic, around 2 minutes. Add in the chopped kimchi and sauté for 2-3 minutes.

Step 3

Add the king oyster mushrooms and vegan sausage/ham or other protein of choice then sauté for 3 to 4 minutes until tender.

Step 4

Add in the enoki mushrooms or other mushrooms, if using.

Step 5

Add in the rice.

Step 6

Pour in kimchi liquid, gochujang, and soy sauce to taste.

Step 7

Mix well and cook for a few more minutes. Season with pepper and salt or more soy sauce, to taste.

Step 8

Top with some chopped scallion and sesame seeds, if desired.

Step 9

You can also enjoy this with some pan-fried tofu and ssamjang sauce for a really hearty meal! See the recipe below.

Step 10

Enjoy while hot!

Step 11

Quickly process or blend all the ingredients until smooth. Feel free to add more water depending on your desired consistency. Place in an air-tight container until ready to use. Can be refrigerated for up to 2 weeks.

Step 12

Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plates) on top. Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels.Slice tofu into small thin squares (around 1/2 inch thick each).

Step 13

Slice the tofu.

Step 14

Sprinkle salt on to the tofu. The seasoning for the tofu is very minimal because the ssamjang sauce is already very tasty. Feel free to season with more salt if you intend to enjoy the tofu as is.

Step 15

Heat a non-stick pan. Add some oil. Add in the tofu.

Step 16

Cook each side on medium heat until tofu is lightly golden brown and crisp.