Recipes

Ingredients:

• 2 tablespoons neutral oil
• 4 slices garlic, finely chopped
• 1 yellow onion, chopped
• ¼ cup gochujang
• ¼ cup kimchi liquid
• 1 tablespoon rice vinegar
• 2 teaspoons soy sauce
• ½ cup kimchi, roughly chopped
• ¼ cup enoki mushrooms, destemmed
• 3 cups day-old rice
• 1 can Ekone Original Smoked Oysters
• 1 large egg, cooked to sunnyside
• 2 teaspoons sesame seeds
• 2 scallions, sliced into thin rings

Heat oil over medium-high heat in a large wok or non-stick skillet, melt your yellow onion and garlic, and cook until translucent, about two minutes. In a small bowl whisk together gochujang, kimchi liquid, vinegar, and soy sauce until smooth. Return to your wok and add your kimchi and enoki mushrooms. Wilt the kimchi and mushrooms for three minutes before adding the cooked rice and breaking any chunks apart throughout the pan.

Drizzle your sauce evenly over the rice and stir until each grain has been dyed bright red. Continue to cook your rice, occasionally allowing bits to momentarily stick to the pan before scraping them free to create crunchy bits for another ten minutes.

Lower the heat under your pan to low and stir in your Ekone Original Smoked Oysters, remove from heat and top with your cooked egg. Garnish with your remaining ingredients and serve.