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Ingredients
  • 1 ½ cups jasmine rice
  • 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 teaspoons freshly grated ginger
  • 1 (3.5-ounce) package shiitake mushrooms, sliced
  • 1 cup matchstick carrots
  • ½ bunch kale, stems removed and leaves chopped
  • 4 fried eggs
  • ¼ cup nori strips
  • 2 green onions, thinly sliced
  • 1 tablespoon black sesame seeds
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