Smoked Brisket Kimchi Fried Rice

Steps

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1. 1
   Heat sesame oil in a wok and add the smoked brisket, cooking until it begins to render and crisp up at the edges.
   ≈0:00
2. 2
   Dice the kimchi into small half-inch pieces, then squeeze out the juice by hand to keep the solids as dry as possible.
   ≈0:12
3. 3
   Add the drained kimchi and rendered brisket fat to the pan.
   ≈0:32
4. 4
   Mix the kimchi juice with gochujang and a dash of soy sauce until homogeneous and thick.
   ≈0:44
5. 5
   Remove the contents from the wok and give it a quick scrub.
   ≈1:01
6. 6
   Coat the day-old jasmine rice (about half) with sesame oil and use your fingers to break up any clumps.
   ≈1:07
7. 7
   Chop the scallions and set aside.
   ≈1:19
8. 8
   Heat a small amount of oil in the wok until smoking, then add about a tablespoon more oil and immediately add the rice.
   ≈1:25
9. 9
   Add the brisket and kimchi back into the fried rice.
   ≈1:39
10. 10
    Add the scallions and sauce, continuing to stir-fry.
    ≈1:47
11. 11
    Continue cooking until the bottom develops a textured, crispy layer.
    ≈1:53
12. 12
    Season with salt, MSG, and black pepper, then garnish with scallion greens.
    ≈2:01