Kimchi Bokkeumbap & Researching the community

[madisyncookswithsunflowers]

Hello!
Lover of Korean food here! In fact, I love it enough to do a research paper on it and the community we have here that surrounds it. I am a student at the University of Central Florida, and I’m doing research into how this community within Maangchi uses written communication like these forums to facilitate ideas. Anyone who wishes to discuss it with me and answer questions is welcome. Just know any information shared with me, unless you tell me directly you don’t want it shared, may be put into my paper and become published.
I’m also a lover of everything Korean, so feel free to hit me up with cool stuff.

If you want to skip to this, I’m gonna talk a bit about Kimchi Fried Rice, and my favorite way to make it so far because it is cheap and easy. And healthy.
I make mine with 2 cups of brown rice, 1 cup of chopped kimchi, a liberal spoon of gochujang, a couple green onions (sliced semi-thin), as much spinach as I can fit in the wok (the recipe says 2 cups chopped), a teaspoon of soy sauce, a couple spoons of kimchi juice, then two eggs scrambled in the wok.
How does every one else do it? My recipe is simple. What are some additions I can make?

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