Yield: 2 to 3 servings
Ingredients
4 inch sheet of nori (½ full sheet)
1 Tbsp canola oil - divided
60g ham – small dice
½ large onion – small dice
3 green onions – green & white separated bias cut
150 mL kimchi – reserve juice
2 Tbsp water
2 tsp soy sauce
2 tsp gochujang paste
¼ tsp pepper
1 ½ cups cooked short-grain white rice (must be day old rice or you will end up with mush)
2 tsp sesame oil
1 ½ tsp toasted sesame seeds
1 egg per serving
Directions:
- Toast nori on rimmed baking sheet in 275-degree oven until nori is aromatic and shrinks slightly, 20 to 25 minutes, flipping nori halfway through toasting.) Using kitchen shears, cut nori into four 2-inch-wide strips. Stack strips and cut crosswise into thin strips.
- Cut kimchi into ¼ inch strips
- Heat ½ canola oil in 12-inch non-stick skillet over medium-high heat until shimmering. Add ham, onion, and scallion whites and cook, stirring frequently, until onion is softened and ham is beginning to brown at edges, 6 to 8 minutes. Stir in kimchi and reserved juice, water, soy sauce, gochujang, and pepper. Cook, stirring occasionally, until kimchi turns soft and translucent, 4 to 6 minutes.
- Add rice; reduce heat to medium-low; and cook, stirring and folding constantly until mixture is evenly coated, about 3 minutes. Stir in sesame oil and remaining canola oil. Increase heat to medium-high and cook, stirring occasionally, until mixture begins to stick to skillet, about 4 minutes.
- Transfer to serving bowl. Sprinkle with sesame seeds, scallion greens, and nori and serve with a fried sunny-side up egg.
