Meaty Tofu Kimchi Bokkeumbap with Flame-Toasted Nori

Method

1. Toast Nori: Using tongs, pass half nori sheet 2-3 inches above a gas flame for a few seconds until crisp and brittle. Slice into fine julienne strips and set aside. Fry the egg sunny-side up in a separate small pan with half tbsp of vegetable oil and set aside for plating.
2. Prepare Shiitake: Soak dried shiitake in warm water for 45 minutes until tender. Squeeze out excess water, remove stems, and slice the caps into thin strips.
3. Gochujang & Juice Infusion: Wear food-safe gloves. In a mixing bowl, combine the chilled Jasmine rice with 30g of Gochujang and 1 tbsp of Kimchi juice. Thoroughly massage the rice by hand until every grain is evenly coated in a vibrant red hue.
4. Prepare Meaty Tofu: Crumble the squeezed-dry tofu by hand into irregular, bite-sized bits. Heat 1.5 tbsp of vegetable oil in a pan over medium-high heat. Add crumbled tofu into the pan and sauté until golden-brown and chewy. Remove the tofu and set aside, retaining the remaining oil and savoury flavor in the pan.
5. Aromatic Base: In the same pan, add another 1 tbsp of vegetable oil. Sauté minced garlic and the white parts of the spring onions until fragrant. Add the sliced shiitake and stir-fry until the edges are slightly seared. Add the chopped kimchi and sauté for 1-2 minutes to caramelize the sugars.
6. The Stir-Fry: Add the pre-infused Gochujang rice and the Meaty Tofu back into the pan. Increase the heat to high.
7. Seasoning to Taste: Add an initial 1/2 tbsp of light soy sauce and 1/2 tsp of sugar. Toss rapidly for 2-3 minutes. Taste the rice; adjust with more soy sauce and sugar (up to 1 tbsp soy sauce and 1 tsp sugar total) to reach the desired balance.
8. In-Pan Seasoning: Sprinkle a portion of toasted sesame seeds into the rice during the final minute of frying to release their natural nutty aroma.
9. Plating: Turn off the heat and transfer the rice to a presentation plate. Top with a sunny-side-up fried egg. Garnish with the green parts of the spring onions, an extra sprinkle of toasted sesame seeds, and the prepared flame-toasted nori.