Add crispy nori for a savory topper to this lunch-or-dinner dish.
In a large skillet, heat the vegetable oil. Add the kimchi and stir-fry until it begins to sizzle, about 1 minute. Add the brine, rice, gochujang, and 1/4 cup water. Fry until the rice is hot and beginning to crisp at the edges, about 7 minutes. Stir in the sesame oil. Transfer to a medium bowl and top with the scallion, sesame seeds, and nori.
Got some nori left over? Crumble it up and blend with salt, pepper, and sesame seeds to make a toasty rub for grilled meat or a savory topping for popcorn.