Step 1

1. First, heat a deep pan or wok over high heat and add 1 tablespoon of olive oil. Add a generous 2 ladles of the chopped green onions and stir-fry quickly over high heat until fragrant.

Step 2

2. Slice the Vienna sausages into bite-sized pieces. Before the green onions burn, add the sliced sausages to the pan and stir-fry together over high heat until they are lightly browned. The sausages will become slightly cooked, releasing a delicious aroma.

Step 3

3. Now, reduce the heat to medium. Rinse the 7 well-fermented kimchi leaves, pat them dry, and then chop them as finely as possible before adding them to the pan. (Using aged kimchi will result in a deeper flavor!) Stir-fry the green onions, sausages, and kimchi together until well combined.

Step 4

4. When the kimchi is cooked enough that its surface starts to look slightly translucent, it’s time to add the seasonings. Add 1 tablespoon of oligosaccharide and 1.5 tablespoons of gochujang, and stir-fry for about 2 minutes until the kimchi is well coated with the sauce. Then, pour in 1 cup of water (using a paper cup as a measure) and stir while bringing it to a boil, allowing the seasonings to dissolve.

Step 5

5. Once the sauce begins to boil, reduce the heat to low. Add 2.5 tablespoons of sugar and 1 tablespoon of sesame oil. Stir for about 20 seconds until the flavors meld, and your delicious Kimchi Rice Bowl sauce is complete!

Spoon the finished Kimchi Rice Bowl sauce generously over warm rice. Top with savory seaweed flakes and a perfectly fried egg for a visually appealing and incredibly easy ‘Yongnyomi’s Kimchi Rice Bowl. Enjoy this simple yet hearty meal!