Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To cook the rice
Eggs
Gochujang sauce
To serve
How it's done
To cook the rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Add the rice to the pan with the water and salt, leave to absorb for approx. 15 mins. Bring to the boil with the lid off, reduce the heat and simmer until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid.
Eggs
Boil the eggs in simmering water for approx. 6 mins., rinse in cold water, then peel.
Gochujang sauce
Heat the butter in a pan. Add the garlic, sauté for approx. 2 mins. Add the Gochujang paste and all the other ingredients up to and including the sesame oil, mix, bring to the boil. Reduce the heat, add the eggs, mix, heat gently.
To serve
Plate up the rice, place the eggs on top, drizzle with the Gochujang sauce. Top with the spring onions, nori chips and sesame seeds.
| Note: | Gochujang paste is available in larger Coop stores or at coop.ch. |
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