Kimchi Broth with Crispy Rice and Fried Egg
Savor the joyful side of life with a Korean-style broth, finished with a fried egg. The fresh sambal sauce combined with ginger and garlic adds intensity to this rustic broth, the perfect base for adding some crumbled cabbage and crispy fried rice. Finish with a fried egg if you want a final layer full of flavor.
Ingredients
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175 grams of Thai white rice (jasmine)
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1 small Chinese cabbage, trimmed and chopped
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1 bunch onion, trimmed and cut into 3cm slices
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1 tbsp ground garlic
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2 tbsp freshly grated ginger
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100 grams of white radish (mooli or daikon type), cut into pieces
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6 eggs
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Vegetable oil, for frying
Preparation Method
- Cook the rice according to package directions and set aside.
- Heat 1 tablespoon of the sesame oil in a large frying pan over medium-high heat. Add the cabbage and onion and cook, stirring, for 5 minutes. Add the garlic, ginger, tomato pulp and cayenne pepper and simmer for a further 2 minutes. Add the stock, and fish sauce and bring to a boil. Cook for 5 minutes, stirring occasionally. Add the radish and cook for 8 minutes or until the vegetables are tender, stirring occasionally. Remove from the heat.
- Heat about 3 inches of oil in a large fryer over medium-high heat. Sauté the cooked rice in portions, until golden and crispy, about 2 minutes for each serving, turning once. Remove the rice with a slotted spoon and drain it on kitchen paper. Season to taste with Margão Mediterranean Salt Mill, if desired.
- Heat the remaining 1 tablespoon of sesame oil in a non-stick frying pan over medium heat. Break the eggs into the pan and fry for 5 to 6 minutes, until the whites are firm and the yolks are still liquid. If the whites are not completely solid, cover the pan and fry the eggs for another 1-2 minutes.
- Spread the soup into 6 bowls. Finish each with the fried rice and 1 fried egg.
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