1In a medium bowl, whisk together miso paste, grated ginger, minced garlic, soy sauce, mirin, sesame oil, brown sugar, rice vinegar, and red pepper flakes. Add chicken cubes, toss to coat thoroughly, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

2If using wooden skewers, soak 12-15 skewers in water for at least 30 minutes prior to use to prevent burning. Thread the marinated chicken onto the soaked skewers, about 4-5 pieces per skewer.

3Preheat your grill to medium-high heat or a cast-iron pan over medium-high heat. If baking, preheat oven to 200°C (400°F). Lightly oil the grill grates or pan. Cook skewers for 4-6 minutes per side, or until chicken is cooked through and lightly charred. If baking, roast for 15-20 minutes, flipping halfway.

4While chicken cooks, heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add half the sliced scallions and chopped kimchi, stirring frequently for 2-3 minutes until fragrant.

5Add the day-old rice to the skillet with the kimchi and scallions, breaking up any clumps. Pour in the reserved kimchi juice and stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy. Push the rice to one side of the pan, add the beaten egg to the empty side, scramble until just set, then mix into the rice.

6Remove cooked chicken skewers from heat. Divide the kimchi-fried rice among serving plates.

7Serve the Ginger Miso Chicken Skewers immediately atop or alongside the kimchi-fried rice. Garnish with remaining sliced scallions, sesame seeds, and a squeeze of fresh lime.