1In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, 1 tbsp sesame oil, half the minced garlic, and half the grated ginger. Set aside.

2Heat neutral oil in a large wok or non-stick pan over medium-high heat. Add cubed tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from pan and set aside.

3Add a splash of sesame oil to the hot pan if needed. Add the remaining minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 1 minute until fragrant.

4Add sliced mushrooms and cook until softened and browned, about 3-5 minutes.

5Add the chopped kimchi and its juice to the pan, stir-frying for 2-3 minutes to heat through and deepen flavors.

6Add the day-old rice to the pan. Break up any clumps and stir-fry vigorously for 3-4 minutes until heated through and lightly crisped.

7Pour the prepared gochujang glaze over the rice and kimchi. Stir well to ensure everything is evenly coated.

8Return the crispy tofu to the pan. Add fresh spinach and cook, stirring until the spinach wilts, about 1-2 minutes.

9Serve immediately, garnished with the green parts of the spring onions, toasted sesame seeds, and chili flakes if desired.