Blackstone Mushroom and Kimchi Fried Rice

Ingredients

• 1/2 cup kimchi juice, plus 3 cups roughly chopped ripe kimchi (from about 24 ounces; see Cook’s Note)
• 4 tablespoons unsalted butter, melted
• 1/4 cup gochujang
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 6 cloves garlic, minced
• Kosher salt
• 3 tablespoons vegetable oil
• 3 carrots, diced (about 3 cups)
• 1 white onion, diced
• 1 pound assorted mushrooms, such as oyster, king trumpet and shiitake, cut in to bite-size pieces
• 1 large zucchini (about 12 ounces), diced (about 3 cups)
• 9 to 10 cups day-old cooked short- or medium-grain white rice (from 3 cups raw rice)
• Toasted sesame seeds, for topping (optional)
• 8 large eggs
• 4 scallions, thinly sliced Gim (roasted seaweed snack), crushed or torn into small pieces, for topping
• Toasted sesame seeds, for sprinkling

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