The lunch edit 986

Kimchi Rice Salad with Soft Eggs

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

1 serving · 10 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Kimchi Rice Salad with Soft Eggs, plated and ready to serve. — The finished recipe. Kimchi Rice Salad with Soft Eggs

Ingredients 1 to 6 for kimchi rice salad with soft eggs arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for kimchi rice salad with soft eggs arranged separately on a dark worktop. — Ingredients 7 to 10. 5 g (a generous tsp) Toasted sesame oil. 5 g Sesame seeds. 1 sheet, about 3 g Nori sheets. A tablespoon Rice vinegar

Kimchi Rice Salad with Soft Eggs, preparation step 1: Boil the eggs for six and a half minutes, cool them in cold water and peel. — Step 1. Boil the eggs for six and a half minutes, cool them in cold water and peel.

Kimchi Rice Salad with Soft Eggs, preparation step 2: Whisk the gochujang, sesame oil and vinegar together. — Step 2. Whisk the gochujang, sesame oil and vinegar together.

Kimchi Rice Salad with Soft Eggs, preparation step 3: Chop the kimchi and toss it through the cold rice with the dressing. — Step 3. Chop the kimchi and toss it through the cold rice with the dressing.

The finished kimchi rice salad with soft eggs. — Step 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.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓