Fried rice with mushrooms and kimchi

Ingredients:

• 0.5 cup kimchi brine + 3 cups coarsely chopped mature kimchi (about 700 g)
• 4 tbsp unsalted butter, melted
• 1/4 cup gochujang paste
• 2 tablespoons dark sesame oil
• 2 tablespoons soy sauce
• 6 cloves garlic, crushed
• 3 tablespoons of vegetable oil
• 3 carrots, diced (about 3 cups)
• 1 white onion, diced
• 450 g of various mushrooms (oyster mushrooms, eryngii mushrooms and/or shiitake mushrooms), cut into small pieces
• 1 large zucchini (about 350 g), diced (about 3 cups)
• 9-10 cups of cooked white rice (round or medium grain) (3 cups of uncooked rice)
• Toasted sesame seeds
• 8 large eggs
• 4 green onions, thinly sliced
• Gim (fried seaweed snack), shredded or torn into small pieces, for sprinkling
• Special equipment: Blackstone 90cm Griddle Station, Large Metal Spatula

Preparation:

1. Set 3 burners to high heat and 1 burner on the right or left to low heat on the Blackstone Griddle and preheat for 10 minutes.
2. In a medium bowl, whisk together the kimchi brine, butter, gochujang, sesame oil, soy sauce, garlic, and 1 tablespoon salt until smooth; set aside.
3. Heat 2 tablespoons of vegetable oil on the high side of the griddle. Add the carrots and onions and spread them into a single layer. Cook, stirring frequently with a large metal spatula, until the carrots begin to soften slightly and the onions are translucent, about 3 minutes. Add the kimchi, mushrooms, and zucchini and continue cooking, stirring frequently, then spread them into a single layer until the vegetables and kimchi have released most of their liquid and are beginning to brown lightly, about 5 minutes.
4. Place the rice on the griddle, flatten it with the back of a spatula, and toss to combine with the vegetables. Drizzle with the gochujang-butter sauce and toss well until the rice is completely coated. Spread the rice in a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3–4 minutes. Stir the rice occasionally and continue cooking until it begins to lightly toast, about 5 minutes.
5. Meanwhile, pour the remaining 1 tablespoon of vegetable oil onto the cool part of the griddle. Crack in the eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
6. Divide the fried rice among 8 bowls, top each with an egg and some green onions, ghim and sesame seeds.