Ingredients

Ingredients: Serves 4 people

8 tbsp. vegetable oil

3 tbsp. minced garlic

2 tbsp. minced fresh ginger

1/2 tbsp coarse salt

2 cups sliced leeks (or green onions)

4 cups cooked rice (the older the better)

1 tbsp red chili flakes (gochugaru)

6 large eggs (2 eggs scrambled)

2 tsp. sesame oil

2 tsp. soy sauce

1 tsp sesame seeds

1/2 cup chopped kimchi

Preparation

  1. Heat 4 tbsp. vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.

  2. Add 3 more tbsp. vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.

  3. Heat 1 tbsp. vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.

  4. Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.