Ingredients

1 smoked duck breast (I use King Cole), sliced
1 cup kimchi (including juices), roughly chopped*
1 tsp sesame oil
1-2 tbsp gochujang (gluten free if needed)
~3 cups leftover cooked rice (cook 1 cup of uncooked rice and refrigerate overnight)
1-2 tbsp tamari (or to taste)**

toppings: sliced green onions/scallions, fried egg, roasted nori/laver snack sheets (crushed or left in sheets to wrap each bite for gim ssam), roasted sesame seeds

Method

1. Heat a wok or large pan over medium high heat (closer to medium for gas stovetops).
2. Add smoked duck slices to hot pan and cook to render out the fat and add a touch of colour. Since smoked duck is already cooked through, this only takes about a minute.
3. Move the duck slices to the outer perimeter of the pan, and add your kimchi and its juices to the centre of the hot pan into the rendered duck fat. Sauté for about 1 minute, then mix into the duck slices and cook until duck fat has been mostly absorbed into the kimchi.
4. Move the duck and kimchi to the outer perimeter of the pan. Add sesame oil to the centre of the hot pan and dollop the gochujang into the middle of it. Allow to cook for ~30 seconds, then mix into the duck and kimchi (this allows it to distribute more evenly into the rice once it is added, rather than creating hot spots).
5. Add rice into the pan. Stir all of the ingredients together, without smushing the rice grains, to evenly distribute the spicy red flavour over every grain of rice. This can be done by keeping the bottom of your cooking utensil in contact with the bottom of the pan, using folding and cutting motions to move the flavour into the rice, and (if you have the skill!) moving the pan to flip the rice over and onto itself.
6. Once rice has an even distribution of red colour on it, pour tamari around the edges of the pan, so that it comes into contact with the pan before touching the rice. Use the same techniques to stir the tamari into the rice.
7. Fry rice, stirring occasionally, to continue developing flavour, or creating crispy, scorched rice pieces if you prefer!
8. Serve with your favourite toppings and sides.

Notes:

1. *Both fresh or fermented kimchi work for this recipe.
   I measure out 1 cup of kimchi and then cut it up directly in the measuring cup using kitchen shears. This method keeps all of the juices in the measuring cup and prevents staining any cutting boards.
2. **I like to add tamari to add saltiness and more umami flavour, since smoked duck is a bit more mellow than smoked pork belly or bacon. This can always be left out if preferred..
   Tamari is inherently gluten free – it is soy sauce made with rice instead of wheat. However, many brands that sell tamari (or tamari flavoured products) are NOT gluten free and use the name as a buzzword.
   So… Always check your labels.
3. If you like spice but don’t have the highest spice tolerance, you can always substitute some or all of the gochujang for ssamjang. Ssamjang has some gochujang in it, but is a bit more mild due to all of the other ingredients mixed in to make this “wrap” sauce.
   Ssamjang is more difficult to find in a gluten free version, so be sure to check your labels for allergen friendly options.