I've been cooking this meal at least once a week for about a month. It never gets old. Start to finish it takes under a half hour, probably closer to twenty minutes if you're a master multitasker. The eggplant recipe comes from the fantastic Momofukufor2 blog. I made the kimchi a little while back and, after about a month sitting in the fridge, it has become markedly more delicious than after the first week or two. Put the two together over some fried rice, throw some scallions on top, pour the remaining glaze over everything, and eat it up.