The Korean Hangover Brunch
SERVES 2
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.