Cook your shallot in the sesame oil over medium heat until translucent and soft. Then, stir in the garlic and ginger to sauté for another minute.
Add your rice into the pan and toast it in the oil for about 3-5 mins.
Pour in both the vegetable broth and kimchi juice over the rice and bring to a boil.
Cover the rice and let it cook on low heat for 15 minutes without opening the lid.
In a separate pan, combine your gochujang paste, soy sauce, and 1/2 tbsp of water and stir well.
Once your rice is cooked through and soft, let it sit and steam for 7-10 minutes before stirring into the gochujang and soy sauce mixture.
Serve with a sunny side up egg and toasted sesame seeds.
I tried this recipe and was surprised by how easy and quick it was to make.