Heat 1 tbsp cooking oil in a frying pan over a medium-high heat and fry the vegan kimchi.
2
When kimchi is little softer looking, add Gochugaru. Fry.
3
Kimchi will now look darker in colour, add 'Yondu' essence. Fry.
4
Add the cooked rice and 1 tbsp vegan butter and fry. Add the garlic powder.
5
Mix well and season with 1 tsp soy sauce (and the mirin, if using). Add the Korean leek (daepa) and fry a little more. Add the sesame seeds and keep frying!
6
Garnish with crumbled seasoned seaweed and ½ avocado, sliced. Season with salt and pepper to taste.
