15-Minute Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 3 tbsp cooking oil
• 3 cloves garlic (minced)
• 1 green onion (chopped, divided)
• 1 can tuna (drained, or your choice of protein (see notes below))
• 1 cup aged kimchi (chopped)
• 2 tbsp kimchi juice (from the kimchi container)
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1/2 tsp sugar
• 2 cups cooked rice (cooled or day-old)
• 1/2 tbsp sesame oil
• sunny-side-up egg, green onion, toasted sesame seeds, and/or seaweed flakes (optional, for garnish)

Instructions

1. 1

   Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic. Add tuna and kimchi and mix to combine.

2. 2

   Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

3. 3

   Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish and enjoy!