If you want this Korean Bokkeumbap to have a crust and crispy texture, the most important thing to do is not to constantly stir the rice while frying. Let it sit in the Wok for 1-2 minutes to form a crust at the bottom similar to a Paella. Then stir it up, and then let it sit again for another 1-2 minutes. This way you’ll get some crispy bits throughout the finished rice. Another key thing is, be generous with cooking oil. The more the oil, the crispier the rice will be.