김치볶음밥Kimchi-bokkeumbap

• 400 gcooked rice, preferably a day old 찬밥
• 200 gsour kimchi, chopped 신김치
• 2 tbspkimchi juice 김치 국물
• 100 gpork belly, bacon or Spam, diced 돼지고기·베이컨·스팸
• 1 tspgochugaru 고춧가루
• 1 tbspsoy sauce 간장
• 1 tspsugar 설탕
• 1 tbspneutral oil and 1 tsp sesame oil 식용유·참기름
• 2eggs 달걀
• 1spring onion, sliced, and roasted seaweed to serve 파·김

Method

1. Fry the pork or bacon in the oil until the fat runs.
2. Add the kimchi and sugar and stir-fry 3 to 4 minutes.
3. Add the gochugaru, soy sauce and kimchi juice, then the rice. Press and toss until every grain is red and hot.
4. Turn off the heat and stir in the sesame oil.
5. Top each plate with a fried egg, spring onion and crumbled seaweed.

Cook's note

Let the rice sit without stirring for the last minute so the bottom crisps.