Food editor Leslie Brenner discovered this fabulous, easy-to-do take on a Korean rice dish at Yu Restaurant & Lounge in Santa Monica. Korean-born, French-trained chef Andrew deGroot loves the spicy, complex flavors of kimchi rice and spent years sampling home-cooked dishes and restaurant versions before coming up with his own.
Add the butter, vegetable and sesame oils to a 10-inch nonstick saute pan, and cook on medium-high heat until the butter is melted. Add the kimchi and the chile paste and cook, stirring, until blended and hot, about 2 minutes.
Add the rice and cook, turning the rice with a spatula until it has lost its moisture and gets crispy, about 3 to 5 minutes.
Drizzle and stir the soy sauce into the finished rice. Spoon into a serving dish and garnish with the green onions.