This recipe requires hitting up an Asian supermarket or similar to get the Gochujang and Doenjang, but it is so very worth it. Stir the egg yolk through the rice right as you start eating. If you’re a spice-lover, keep some sambal or chilli-garlic sauce on the table.
Leave out the eggs to make it vegan, and omit the sesame if some of your diners are allergic to nuts/seeds.
Prep time 10 minutes
Cook time 25 minutes (15 if using pre-cooked rice)
- 120g long-grain or basmati rice
- 3 cloves garlic, crushed (or 1tbsp garlic paste)
- Half a white cabbage, sliced
- 2 scallions, finely sliced, whites and greens separated
- 150g (half a bag) beansprouts
- 125g (1 pack) shiitake mushrooms, sliced
- 1 tbsp Gochujang (Korean chilli paste)
- 1 tbsp Doenjang (Korean soybean paste)
- 2 eggs
- Sesame seeds
- Chopped fresh vegetables, 100g each, sliced/batoned (e.g. carrot, red peppers, onions)
- 200g kimchi, siced
- 200-250g cooked meat leftovers (e.g. chicken breast, roast pork), chopped
- Cook the rice according to the instructions. Or, use left-over cooked rice.
- Heat a glug of oil in a wok over a high heat. Add the garlic, cabbage, beansprouts, and mushrooms (and any other veg). Stir-fry until cooked, about 5 minutes. Remove from the wok and set aside.
- In the same wok, add another glug of oil and turn the heat to medium. When the oil’s hot, add the rice. Don’t move it around too much, let it crackle and get some colour.
- Stir in the gochujang and doenjang, and once the rice is fully coated add the scallion whites (and kimchi and cooked meat). Give it a minute to warm through, then add the cooked vegetables.
- In a separate pan, fry the eggs until the whites have set but the yolks are still runny.
- Scoop the rice mixture into two bowls. Top each with an egg, and garnish with the scallion greens and sesame seeds.
Get it down ye.