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Kimchi Broth Bowl with Crispy Rice & Fried Egg

Number of Portions
Kimchi Broth Bowl with Crispy Rice and Fried Egg

Ingredients:

- 350 grams white jasmine rice
- 4 tbsp sesame oil, divided
- 1 Napa cabbage, trimmed and chopped
- 2 bunches spring onions, trimmed and sliced into ½-inch pieces
- 2 tbsp Schwartz Garlic Granules
- 4 tbsp freshly grated ginger
- 4 tbsp tomato purée
- 3 tsp Schwartz Cayenne Pepper
- 2 lt chicken stock
- 150 ml fish sauce
- 1 recipe Fiery Fresh Sambal Sauce, divided
- 200 grams winter radish (mooli or daikon), sliced
- 10 eggs
- vegetable oil, for frying
- Schwartz Sea Salt to season

Method:

Prep Time: 30 minutes

Cook Time: 35 minutes

Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery fresh Sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savoury indulgence.

Steam the rice according to pack instructions then reserve.

Heat 1 tbs of the sesame oil in a large pan on a medium-high heat. Add the cabbage and spring onions, and cook while stirring for 5 minutes. Add the Garlic, ginger, tomato purée and Cayenne and cook for a further 2 minutes. Add the stock, fish sauce, and 1 tbs of the Sambal Sauce and then bring to the boil. Simmer for 5 minutes, stirring occasionally. Add the radish, and cook for 8 minutes, or until the vegetables are tender, stirring occasionally, then remove from the heat.

Heat ½ inch of oil in large frying pan on medium-high heat. Fry the cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove the rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with Sea Salt to taste, if desired.

Heat remaining 1 tbs sesame oil in a large non-stick frying pan on medium heat. Break eggs into pan and cook for 5-6 minutes, until whites are set and yolks are still runny. If the whites are not completely set, cover pan and cook 1-2 minutes longer.

Divide the soup into 10 serving bowls. Top each with the fried rice and 1 fried egg. Serve with remaining Sambal Sauce on the side.

Test Kitchen Tip: Click here for Fiery Fresh Sambal Sauce.

Products used in this recipe: