2 tablespoons vegetable oil
2 strips (45 grams or 1 3/4 ounces) bacon, diced
2 carrots, julienned and then coarsely chopped
1 clove garlic, grated
9 shiitake mushrooms, stems removed and sliced lengthwise into quarters
1/2 zucchini, julienned and coarsely chopped
3 spring onions or scallions, finely sliced
1 cup (300 grams) kimchi, chopped into small pieces
4 cups (740 grams) cooked short-grain rice
1 teaspoon sea salt or kosher salt
8 grinds black pepper
4 soft sunny-side up fried eggs
Sprinkle Korean chile flakes (gochugaru)
Sprinkle freshly ground black pepper
Place the kimchi in a bowl and use kitchen sheers to cut it into small pieces. Kimchi can stain your cutting board and make it smell. Use the julienne blade on a mandolin or a julienne peeler to cut the carrots and the zucchini. After making long thin pieces, use knife to cut down to small pieces.
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