In the Sous Chef office, we’ve found that if anybody mentions kimchi around 11 o’clock in the morning, then we can’t get it out of our minds until we’ve satisfied our cravings. This recipe is so quick and easy – and makes the perfect lunch on the go…as well as keeping our kimchi addiction at bay!
160g short-grained rice, cooked to instructions
20g sesame oil
4 spring onions, sliced
6 shiitake mushrooms, rehydrated and sliced
20g dark soy sauce
60g homemade kimchi
2 fried eggs
1. Fry the spring onions and shiitake mushrooms in the sesame oil for 3 minutes.
2. Add the dark soy sauce, gochujang and kimchi to the pan, and cook on a low heat for 1 more minute.
3. Stir the spring onion and shiitake sauce through the rice.
4. Fry both eggs.
5. Serve the rice in two small bowls, each topped with a fried egg.