The Korean Hang­over Brunch

Men's Health (UK) - - The Drunk Man’s Cookbook - By Judy Joo, Jin­juu Soho


Cooked brown rice, 350g Sesame oil A small onion, diced Car­rot and cour­gette, 180g, grated Kim­chi, 50g Chicken thighs, 80g, diced Ketchup, 50ml Worces­ter­shire sauce, 2tbsp Soy sauce, 1tbsp Eggs, 4, beaten with a dash of wa­ter Still reel­ing from last night’s rev­elry? When a fried-egg sand­wich just won’t cut it, call on this “omurice” res­cue pack­age to re­store full functionality.

01/ Heave your­self out of bed and into the kitchen – don’t worry, it’ll be worth the pain. Toast the rice in oil for three min­utes, set aside, then brown the veg­eta­bles, kim­chi and chicken. Kim­chi’s probiotics will set­tle your churning stom­ach. 02/ Whisk a ta­ble­spoon of wa­ter into the ketchup, Worces­ter­shire sauce and soy sauce for a kick of re­hy­drat­ing salt. Pop the rice back in the skil­let and toss with half of the sauce, plus the chicken, veg and a glug of oil. Pack tightly into two bowls. The rice and veg pro­vide 5g of fi­bre, which pro­tects against al­co­hol dam­age, ac­cord­ing to a BMC Mi­cro­bi­ol­ogy study. 03/ Tip the eggs into an oiled pan – half at a time – and cook on both sides to cre­ate two large, thin omelettes. Flip the rice bowls and drape the omelette over the domes. Driz­zle the rest of the sauce on top. Sal­va­tion awaits.

Go for the dark meat: its tau­rine will steel your heart against, er, what­ever you’ve put it through

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