Kimchi Rice Salad with Soft Eggs
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Shop kimchi is usually made with fish sauce or salted shrimp, so fish and crustaceans show in the allergen flags. Vegan kimchi exists and removes both.
Gochujang is 55 g of carbohydrate per 100 g, most of it sugar. Twelve grams is plenty for the heat.

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