← Nouns Cooking · Korean

Ingredients

• 200 g hot cooked short-grain rice
• 2 Eggs
• 1 tsp Vegetable oil
• ½ tbsp Butter
• 2 tsp Soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp toasted sesame seeds
• 1 sheet roasted seaweed (gim), crumbled (optional)
• 1 Spring onion, sliced (optional)

Method

1. Heat the oil in a frying pan over medium-high heat. Crack in the eggs and fry for 2–3 min, until the whites are set with crisp, lacy edges and the yolks are still runny.
2. Meanwhile put the hot rice in a bowl and tuck the butter into the middle so it melts.
3. Slide the eggs on top, drizzle with soy sauce and sesame oil, and scatter over the sesame, seaweed and spring onion.
4. Break the yolks and mix everything together well before eating, with kimchi on the side.

Tips

• Rice must be steaming hot to melt the butter; reheat leftover rice in the microwave with a splash of water.
• For young children, pregnant people or anyone vulnerable, cook the yolks until firm.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee The Subversive Table