A simple and homely dish from Thomasina Miers.
Ingredients
- 175 g short grain brown rice or 300g cooked rice
- 1 heaped tbsp gochujang chilli paste
- 3-4 tsp soy sauce
- 170 g kimchi roughly chopped, plus 30ml of its juice
- 3 tbsp vegetable oil
- 2 large leeks washed and thoroughly chopped
- 3-4 tsp toasted sesame oil
- 2 eggs
- black sesame seeds optional
Servings:
Instructions
- If you’re cooking the rice, rinse it in cold water twice, swirling it around with your hand and draining away the cloudy water. Put the rice in a pan with 250ml water, bring to a boil and simmer for 15 minutes.
- Drain the rice, cover and leave to steam dry for 10 minutes. Spread out on a tray or plate to cool.
- Meanwhile, whisk the gochujang, soy sauce and kimchi juice, and set aside. Add a tablespoon of the oil to a large wok and, once hot, stir-fry the leeks for six to seven minutes, until tender.
- Transfer to a bowl, add another tablespoon of oil to the wok and stir-fry the kimchi pieces for three to four minutes, until caramelised.
- Add the leeks and the gochujang mix to the rice, and fry for three to four minutes, until the rice is hot and smelling fragrant. Turn off the heat and stir in the sesame oil.
- Heat a small frying pan over a high heat and add the final tablespoon of oil. Once hot, fry the eggs until the whites are set and the yolk is still runny.
- Serve the rice with an egg , dusted with black sesame seeds, if you have them.
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