Seitan and Kimchi Bokkeum-Bap with Scallion Aromatics

Heat a heavy-bottomed pan or well-seasoned wok over medium-high heat. Add half of the sesame oil. Once shimmering, add the chopped scallions and sauté for 30 seconds until they release their bright, oniony fragrance. Add the seitan chunks and sear until they develop a light, golden-brown crust, about 2-3 minutes.

Push the seitan to the side and add the chopped kimchi. Stir-fry the kimchi for 3-4 minutes until it begins to soften and caramelize slightly, deepening in color. Fold in the cooked rice, breaking up any clumps with your spatula, and toss vigorously with the seitan and kimchi until the grains are thoroughly coated in the spicy, pungent juices.

Continue to stir-fry for another 2 minutes, allowing the rice to toast slightly against the pan. Remove from heat, drizzle with the remaining sesame oil, and serve immediately in a warm bowl, garnished with any remaining fresh scallion greens.