1 1/2 tablespoon grapeseed or other flavorless oil
2 cloves garlic (minced)
4 fresh shitake mushrooms (chopped)
1 cup kimchi (drained and chopped (reserve kimchi juice))
4 cups forbidden rice (cooked according to package directions, grains separated using your fingers)
1 tablespoon gluten-free Korean red pepper paste (gochujang)
2 teaspoons sesame oil
4 fermented garlic cloves (sliced)
2 scallions (minced)
4 eggs
toasted sesame seeds (for garnish)
Steps
Heat oil in a large skillet. Add garlic and mushrooms, and stir until fragrant, about 15 seconds. Add kimchi and saute a minute; add rice, red pepper paste and reserved kimchi juice (~ 2 tablespoons). Toss well, cooking until rice is warmed through. Add sesame oil, fermented garlic, scallions and toss again. Divide rice among four bowls.
Fry eggs and place one egg on top of each rice bowl. Sprinkle with sesame seeds.
