Korean Kimchi Bokkeumbap: Savory Stir-Fried Rice with Fermented Vegetables

Kimchi Bokkeumbap is a popular Korean dish that combines the aromatic flavors of fermented kimchi with stir-fried rice. It's a wonderful way to use leftover rice and is incredibly versatile, accommodating a range of proteins from beef and chicken to tofu or simply eggs. The result is a comforting, umami-rich bowl of goodness that’s quick and easy to make.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1 cup fermented kimchi, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 egg (optional)
• 1 green onion, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. **Heat** the vegetable oil in a large pan or wok over medium heat. Add the chopped onion and minced garlic, sautéing until they're fragrant and the onion becomes translucent.
2. **Add** the chopped kimchi to the pan and stir-fry for about 2-3 minutes, allowing the flavors to meld together.
3. **Incorporate** the gochujang and soy sauce, stirring until they're evenly mixed with the kimchi and onions.
4. **Add** the cooked rice to the pan, breaking up any clumps with a spatula. Stir well to ensure the rice is evenly coated with the sauce and mixed well with the kimchi.
5. **Drizzle** the sesame oil over the rice and continue to stir-fry for another 2-3 minutes until everything is heated through.
6. **In a separate pan,** fry an egg to your desired level of doneness (optional, but recommended).
7. **Serve** the Kimchi Bokkeumbap in bowls, topped with the fried egg if using. Garnish with chopped green onions and a sprinkle of sesame seeds.
8. **Enjoy** your delicious and aromatic bowl of Korean Kimchi Bokkeumbap!