Kimchi Fried Rice

Cook the rice ahead of time and let it cool — day-old rice from the fridge works best. Break up 600 g cold rice with a fork to get rid of any clumps.

Cut 300 g kimchi into cubes about 2 cm on a side. Drain it in a sieve and press lightly with a spoon to collect 6 tbsp of the kimchi brine — set aside.

Heat 2 tbsp vegetable oil in a large skillet or wok over medium heat. Add 200 g diced bacon and fry for 3-4 minutes until crispy.

Add 1 chopped onion, 3 minced garlic cloves and half the scallions (2 stalks, chopped), and sauté for 1-2 minutes until fragrant.

Add the chopped kimchi, 2 tbsp gochujang and 1 tsp sugar. Turn the heat up to high and cook for 3-4 minutes, until the kimchi softens and darkens.

Add the rice, the reserved kimchi brine (6 tbsp) and 2 tbsp soy sauce. Lower the heat to medium-low and stir for 3-4 minutes, breaking up any clumps, until the rice is evenly colored.

Turn the heat back up to high and let the rice sit undisturbed for 1-2 minutes so the bottom crisps up slightly. Stir, season with salt and black pepper to taste, drizzle in 1 tbsp sesame oil and remove from the heat.

In a separate pan, heat 1 tbsp vegetable oil and fry 4 eggs sunny-side up until the edges are crispy and the yolks are still runny, 2-3 minutes.

Divide the rice among plates, top each with an egg, and sprinkle with 1 tbsp sesame seeds, the remaining scallions (2 stalks) and strips of nori (1 sheet). Serve immediately while hot.