KIMCHI AND GOCHUJANG SKILLET EGGS

(Serves 1)

INGREDIENTS:

Oil, for frying; 50-60g bacon lardons (optional); 1 spring onion, sliced finely on a diagonal, whites and greens kept separate; 100g kimchi, roughly chopped; 2-3tbsp kimchi brine; 1tbsp gochujang; 60g sliced fresh tteok (Korean rice cakes); 2 medium eggs; ⅓tsp gochugaru pepper flakes (or another chilli flake); ½tsp toasted sesame seeds.

METHOD:

1. Pour a hint of oil into a 20-22 centimetre frying pan set over a medium-high heat. Before the pan is hot, add the lardons, if using, and let these render and fry for five minutes until they begin to colour and crisp.

2. Add the white parts of the spring onion, cook for one minute more, stirring, then add the kimchi, kimchi brine, gochujang and 100 millilitres water. Simmer for five minutes until the liquid in the pan is around 1cm deep.

3. Scatter in the rice cakes, then make wells in the mixture and crack the eggs into them. Reduce the heat a little, cover and gently simmer for two and a half to three minutes until the whites are set. Remove from the heat. If the whites aren’t firm by this point, keep the pan off the hob, but return the lid and check again after 30-60 seconds.

4. Scatter over the gochugaru flakes, sesame seeds and the spring onion greens.