Smoked brisket and kimchi fried rice with crispy fried eggs

Cook the smoked brisket in a little sesame oil in the wok until it starts to render and get a little crispy.

Dice the kimchi into roughly half-inch pieces so it mixes well with the rice.

Pour the kimchi into a strainer and squeeze out as much juice as possible by hand, keeping the solids as dry as possible; keep both.

Add the kimchi solids to the pan with the brisket.

For the sauce, mix the kimchi juice, some extra rendered brisket fat, about a tablespoon of gochujang and a couple teaspoons of soy sauce until relatively smooth, so the gochujang does not clump on the rice.

Remove the brisket and kimchi and clean the wok.

Toss a couple cups of day-old jasmine rice with a couple teaspoons of sesame oil and break it up with the fingers to keep the grains separate.

Slice a few scallions; set some greens aside for garnish.

Heat the wok with a little oil rubbed in until smoking hot, add about a tablespoon more oil and the rice; toss to separate the grains.

Return the brisket and kimchi, add the cooking scallions, then the sauce, and toss.

Taste for seasoning; let the rice sit on one side to crisp on the bottom, then flip the crispy rice back on top. Plate.

Fry a couple eggs in a little neutral oil in a small pan; season with a tiny bit of salt, MSG and pepper, and spoon hot fat over the unset whites until crispy and bubbly.

Top the rice with the fried eggs and the reserved scallion greens.