Kimchi Bokkeumbap (Fried Rice)

Ingredients

• 1/3 Cup kimchi (Use aged kimchi if possible. Squeeze out as much liquid as possible and add to the kimchi juice below)
• 1/3 Cup kimchi juice
• 1 Tablespoon gochujang paste
• 1 pat of Butter
• 1 small onion (minced. Substitute: shallot)
• 2 garlic cloves (peeled and minced)
• 1 small carrot (minced (optional))
• 1/3 Can Spam (cubed. Substitute: bacon or Chinese pork jerky.)
• 3-4 Cups day-old cooked white rice
• 1/2-1 teaspoon light soy sauce or fish sauce (or to taste. Substitute: salt)
• 1 teaspoon sugar (or to taste, will depend on the taste of your kimchi)

Instructions

1. 1

   Mix the ingredients for the sauce. Don't add the sugar or soy sauce here as we want to season to taste at the end of the stir frying process.

2. 2

   Over a medium fire, melt the butter then saute the onions. When soft and fragrant, add the garlic.Note: if you have more time, caramelising the onions for longer makes the dish sweeter without additional sugar.

3. 3

   Add the carrots and stir till soft. As with the onions, cooking for longer adds flavor and sweetness.

4. 4

   Add the Spam followed by the kimchi. Stir till well-mixed.

5. 5

   Add the rice. Mix till a pale orange then add the sauce and mix.Note: if you are confident with your stir-frying skills, I recommend increasing the fire to high here. You'll need to stir-fry quickly though.

6. 6

   Garnish, serve and enjoy!