How to Make Ryu Soo-young's Secret Kimchi Fried Rice

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   1. Ingredient Preparation Chop the green onions finely for scallion oil [00:45]. Chop the well-ripened kimchi into bite-sized pieces [01:00].

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   2. Making the Flavor Base Heat cooking oil in a pan and sauté the green onions to make fragrant scallion oil [01:17]. Add 2 tbsp of anchovy sauce to the scallion oil for deep umami flavor [01:25]. Incorporate 2 tbsp of sugar to balance the acidity of the kimchi [01:31].

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   3. Sautéing Kimchi and Rice Add the chopped kimchi to the pan and sauté over medium-low heat to prevent burning [01:40]. Add unheated instant rice and break it up with a ladle for a better texture [02:12]. Pour in the kimchi juice, which is the secret to a rich and spicy flavor [02:35]. Spread the rice thinly and let it sit without stirring to create a crispy bottom [02:43].

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   4. Finishing the Dish Push the fried rice to one side of the pan and crack 3 eggs into the empty space to fry [02:49]. Sprinkle seaweed flakes over the rice for added saltiness and aroma [02:58]. Serve immediately while hot, ideally straight from the pan [03:03].