Kimchi Broth Bowl with Crispy Rice and Fried Egg

Kimchi Broth Bowl with Crispy Rice and Fried Egg

Kimchi Broth Bowl with Crispy Rice and Fried Egg

Prep Time
30 Minutes
Cook Time
35 Minutes
Add a kick to your next cabbage recipe with a fiery Kimchi broth bowl. This Korean style dish ladles spicy homemade Sambal sauce over crispy fried rice, soft cabbage and crunchy radishes for a total taste sensation. When making the Sambal sauce, you can either increase or reduce the number chillies depending on your spice tolerance – but in Southeast Asia, it’s traditionally made super spicy. Paired with zingy ginger and hot cayenne chilli pepper, it’s sure to warm you right up. This kimchi style recipe is great for using up whatever you have in the fridge, so feel free to add shredded carrots, Pak Choi or beansprouts to the mix, too. Don’t forget the fried egg on top!
  • 175 grams (6 ounces) white jasmine rice

  • 2 tablespoons sesame oil, divided

  • 1 small Napa cabbage, trimmed and chopped

  • 1 bunch spring onions, trimmed and sliced into ½-inch pieces

  • 1 tablespoon Garlic Granules

  • 2 tablespoons freshly grated ginger

  • 2 tablespoons tomato purée

  • 1 1/2 teaspoons Cayenne Chilli Pepper

  • 1 litre (1 3/4 pints) chicken stock

  • 75 millilitres (3 fluid ounce) fish sauce

  • 1 recipe Fiery Fresh Sambal Sauce, divided (see Cooking Tip for recipe link)

  • 100 grams (4 ounces) winter radish (mooli or daikon), sliced

  • 6 eggs

  • vegetable oil, for frying

  • Schwartz Sea Salt to season


  • 1 Steam the rice according to pack instructions then reserve.
  • 2 Heat 1 tbs of the sesame oil in a large pan on a medium-high heat. Add the cabbage and spring onions, and cook while stirring for 5 minutes. Add the Garlic, ginger, tomato purée and Cayenne and cook for a further 2 minutes. Add the stock, fish sauce, and 1 tbs of the Sambal Sauce and then bring to the boil. Simmer for 5 minutes, stirring occasionally. Add the radish, and cook for 8 minutes, or until the vegetables are tender, stirring occasionally, then remove from the heat.
  • 3 Heat ½ inch of oil in large frying pan on medium-high heat. Fry the cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove the rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with Sea Salt to taste, if desired.
  • 4 Heat remaining 1 tbs sesame oil in a large non-stick frying pan on medium heat. Break eggs into pan and cook for 5-6 minutes, until whites are set and yolks are still runny. If the whites are not completely set, cover pan and cook 1-2 minutes longer.
  • 5 Divide the soup into 6 serving bowls. Top each with the fried rice and 1 fried egg. Serve with remaining Sambal Sauce on the side.