김치볶음밥 (Kimchi Fried Rice)

Serves 1–2

prepSlice green onions into thin rounds
prepChop aged kimchi finely with scissors
2 tbsp / 30 ml oil, divided	Bloom green onion in oil			Fry eggs semi-cooked, covered, low heat, 3–4 min
2 oz / 50 g green onion, sliced		Bloom fish sauce & sugar, remove fishiness
1 tbsp / 15 ml fish sauce
1 tbsp / 15 g sugar	Fry kimchi & gochugaru until deepened		Stir-fry rice until fluffy
4.2 oz / 120 g aged kimchi, chopped
0.7 tbsp / 5 g gochugaru (Korean red chili flakes)
1.75 cups / 250 g cooked rice, cold
2 eggs

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.