Press 1 packed cup of cabbage kimchi in a sieve over a bowl to extract the juice. Chop the drained kimchi. Measure ¼ cup of kimchi juice, adding more from the jar if needed.
Measure 2 teaspoons of toasted sesame oil and mince 2 garlic cloves. Heat half the sesame oil in a large nonstick pan over medium-high heat.
Trim 200g of enoki mushrooms and separate into small clusters. Cook with a little of the garlic, salt and black pepper for 90 seconds, until wilted. Remove.
Heat 1 tablespoon of vegetable oil in the pan. Stir in the remaining garlic for 20 seconds, then 1 tablespoon of gochujang for 30 seconds.
Add the kimchi and stir for 1 minute. Add 3 cups of cooked refrigerated day-old white rice and the measured kimchi juice. Break up clumps and toss until evenly red and steaming hot throughout.
Fold in the mushrooms and remaining sesame oil. Serve immediately.
