3 cups cabbage, shredded or chopped
1 tablespoon oil
2 cups cooked long grain rice, refrigerated 24 hours
1.5 cups chopped green onion
1 teaspoon dark sesame oil
1 tablespoon gochujang (Spicy Korean miso available in most Asian groceries)
1/4 cup soy sauce or to taste
Prepare all ingredients, including rice, and set them to the side of the stove so they are ready to go. Turn heat as high as it will go. Put oil in a large pan (not non-stick as the Teflon stuff becomes unstable and poisonous at high temps) until the oil smokes. Add cabbage to the pan — BE CAREFUL! The oil can spatter because it’s very hot. Stir for 30 seconds until it wilts and add refrigerated rice. You really have to use chilled rice because otherwise the rice turns gummy, sticky, and nasty. Stir the rice which will brown quickly, about 1 minute. Add green onion, soy sauce, sesame seed oil, and gochujang at once. Stir for one minute more to incorporate the gochujang and coat all the rice. Done!