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Kimchi Bokkeumbap (Kimchi Fried Rice) for Two
Ingredients
  • ½ (8-inch square) sheet gim
  • 1 tablespoon vegetable oil, divided
  • 1 (1⁄4-inch-thick) slice deli ham, cut into 1⁄4-inch pieces (about 2 ounces)
  • 1 small onion, chopped
  • 3 scallions, white and green parts separated and sliced thin on bias
  • ⅔ cup cabbage kimchi, drained with 2 tablespoons juice reserved, cut into 1⁄4-inch strips
  • 2 tablespoons water
  • 2 teaspoons soy sauce
  • 2 teaspoons gochujang paste
  • ¼ teaspoon pepper
  • 1 ½ cups cooked short-grain white rice
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sesame seeds, toasted
Steps
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