This recipe is a great way to use leftover rice. Feel free to use other grains, such as quinoa or millet. The spiciness of gochujang varies across different brands. I recommend adding a 1/2 tablespoon to the rice first and tasting it. If you want more spice, add another 1/2 to 1 tablespoon of gochujang. You can also add 1 or 2 tablespoons of kimchi juice to flavor the rice.
NUTRITION INFORMATION: Makes 4 Servings, Amount Per Serving: Calories: 453, Total Fat 17g, Saturated Fat: 3g, Cholesterol: 186mg, Sodium: 713mg, Total Carbohydrate: 62g, Dietary Fiber: 7g, Sugar: 5g, Protein 15g
In general, the white and light green parts of a scallion take a little longer to cook. That’s why I add them to the wok before the dark green sliced scallions.