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Kimchi Broth Bowl with Crispy Rice & Fried Egg

serves

5

people

Serves

prep-time

30

min

Preparation Time

recipe-type

35

min Stove Top

Cooking Time

Ingredients
  • 2 tbsp sesame oil
  • 1 small head Chinese cabbage, trimmed and coarsely chopped (about 10 cups)
  • 1 bunch spring onions, trimmed and sliced into 1-cm pieces (about 1 cup)
  • 2 tbsp thinly sliced fresh garlic
  • 2 tbsp freshly grated ginger
  • 2 tbsp tomato paste
  • 2 tsp McCormick Chilli Flakes
  • 4 cups reduced salt chicken stock
  • ¼ cup (60mL) fish sauce
  • 1 tbsp sambal sauce, plus extra to serve
  • ¾ cup thinly sliced daikon radish
  • vegetable oil, for frying
  • 2 cups cooked, very dry, jasmine rice
  • McCormick Adjustable Grinder Sea Salt
  • 5 eggs
Directions
  1. Heat 1 tablespoon of sesame oil in a large heavy based saucepan over medium-high heat. Add cabbage and green onions cook for 5 minutes until softened. Stir through garlic, ginger, tomato paste and chilli, cook until garlic is lightly golden brown, approximately 2 minutes. Add stock, fish sauce and 1 tablespoon sambal sauce and bring to the boil, boil for 5 minutes, stirring occasionally. Add daikon and cook for 8 minutes, stirring occasionally or until vegetables are tender. Remove from heat.
  2. Heat 1 ½ cm of vegetable oil in a large frying pan on medium-high heat. Fry cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove rice with slotted spoon to a paper towel-lined baking sheet to drain. Sprinkle rice with sea salt to taste.
  3. Heat remaining 1 tablespoon sesame oil in a large non-stick frying pan over medium heat. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover pan and cook 1 to 2 minutes longer.
  4. Divide soup between 5 serving bowls. Top each with fried rice and 1 egg. Serve with additional sambal sauce, if desired.
Recipe Tip

Traditional sambals are freshly made from a variety of chillies and other secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, palm sugar, lime juice, and rice vinegar or other vinegars. Using traditional tools, such as a stone pestle and mortar. Sambal sauce can be purchased from supermarkets in the Asian Cuisine section.

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