Korean Eggs & Rice

Savor the vibrant flavors of Korea with this comforting dish of fluffy basmati rice topped with perfectly cooked eggs, spicy kimchee, and a sprinkle of sesame seeds. Ideal for a cozy weeknight dinner or a hearty brunch.

• 1 heaped tablespoon sesame seeds
• 150 g basmati rice
• 150 g kimchee
• 4 sprigs of fresh coriander
• 4 large eggs

Method

1. 1

   Toast the sesame seeds in a dry 26cm non-stick frying pan on a medium heat. Once lightly golden, remove to a plate, reducing the heat to medium-low.

2. 2

   Place the rice in the pan with a small pinch of sea salt, then pour in 400ml of water. Cover and cook for 10 minutes, or until the rice has absorbed all the liquid.

3. 3

   Finely chop the kimchee with half the coriander leaves, beat in the eggs, then pour over the rice, spreading it out evenly with a spatula. Cover and leave for another 5 to 10 minutes, or until the eggs are just set.

4. 4

   Loosen the edges with a spatula, then slide it out on to a plate. Scatter over the toasted sesame seeds, pick over the remaining coriander leaves, then tuck in.