Eomuk Bokkeumbap

Dice the yellow onion and carrot into small, uniform pieces. Slice the flat sheet eomuk into thin strips. Mince the garlic. Chop the green onion, separating the white and green parts.

In a small bowl, combine the soy sauce, gochujang, gochugaru, and granulated sugar. Mix well until the sugar is dissolved and the sauce is smooth.

Heat 5 grams of vegetable oil in a large non-stick pan or wok over medium-high heat. Crack the large egg into the pan and scramble it until just cooked through. Remove the scrambled egg from the pan and set aside.