Kimchi Rice Salad with Soft Eggs

Make kimchi rice salad with soft eggs, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
80 g Kimchi
150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Cucumber
20 g Spring onion
2 tsp (12 g) Gochujang
5 g (a generous tsp) Toasted sesame oil
5 g Sesame seeds
1 sheet, about 3 g Nori sheets
A tablespoon Rice vinegar
Ingredient notes on the recipe page.

METHOD
1. Boil the eggs for six and a half minutes, cool them in cold water and peel.
2. Whisk the gochujang, sesame oil and vinegar together.
3. Chop the kimchi and toss it through the cold rice with the dressing.
4. Add the cucumber in half moons and the spring onion, halve the eggs on top, and snip the nori over with scissors before the sesame seeds go on.

Contains gluten cereals, eggs, fish, crustaceans, soya and sesame.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/kimchi-rice-salad-soft-eggs

AI-generated images illustrating the recipe.

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