In our house, kimchi bokkumbap was always Mom’s go to for a quick meal as the three main ingredients were always readily available in our kitchen; Rice, kimchi, sesame oil. As this is a repurposing of leftovers, other ingredients can be modified or substituted (so long as you keep your ratios of the three main ingredients—rice, kimchi, sesame oil—true). The best recipe is the one that is suited to your taste. –Song Kim (Uncle)
Add a small amount of vegetable oil to pan and scramble eggs to set but soft consistency.
Remove eggs from pan and set aside. Add more vegetable oil if needed and cook protein thoroughly.
Add chopped kimchi and bring heat to medium/high. Lightly coat with sesame oil. Let kimchi become cooked through, stirring frequently.
Add cooked rice to pan, stirring frequently to prevent sticking. If desired, coat again with sesame oil and add kimchi juice (add too much oil and you will end up with a greasy mess—not necessarily a bad thing).
Cook all ingredients to desired doneness (cooking out any added liquid).
Fold in scrambled egg and let work another minute or so.
Plate and garnish with green onion and crumbled seaweed.
Substitute scrambled egg with over-easy or sunny-side up egg, prepared in a separate pan and placed over bed of rice.
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