3 tbsp unsalted butter
½ small onion, diced
1 cup roughly chopped kimchi (6 oz.)
2 tbsp kimchi juice, or to taste
½ cup small-dice ham, or other cooked meat
2 cups cooked, cooled short grain rice (best if made the day before)
2 tsp tamari
1 tsp sesame oil
2 tsp vegetable oil
Salt to taste
Roasted seaweed for garnish
Sesame seeds for garnish
In a sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, stir until it comes to a boil, about 3 minutes. Add meat, if using, and cook until sauce is nearly dried out, about 5 minutes.
Break up the rice in the pan with a spatula, and stir to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in tamari and sesame oil. Taste, and adjust with more tamari, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown.
Fry eggs as desired.
Place a small sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness.
Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.