Kimchi Fried Rice

Step 1: Place the kimchi in a sieve set over a bowl. Press firmly to extract as much juice as possible. The juice is used for the sauce, and removing excess liquid helps keep the rice from becoming soggy.

Step 2: Measure out 3 tablespoons of kimchi juice and set it aside. If you are short, see the kimchi note.

Step 3: Heat 1 teaspoon of sesame oil in a large non-stick pan over medium-high heat. Add the enoki mushrooms, about 1/2 teaspoon of the garlic, and a pinch of salt and pepper. Cook for 1 1/2 minutes, until just wilted, then transfer to a plate.

Step 4: Return the pan to the stove and add the oil. Add the garlic and cook for 20 seconds, until lightly golden. Add the gochujang and cook for 30 seconds, moving it around in a lump and breaking it up as you can, until it dries out a bit.

Step 5: Add the kimchi and cook for 1 minute to heat it through and drive off excess moisture. The kimchi does not need to be cooked through.

Step 6: Add the rice and kimchi juice. Toss well for 1 1/2 minutes, until the rice is fully stained red and the gochujang and kimchi are dispersed throughout.

Step 7: Add the enoki mushrooms and the remaining 1 teaspoon of sesame oil. Toss through the rice.

Step 8: Serve topped with your choice of garnishes.