Korean Egg Salad With Korean Greens And Basmati Rice

Korean Egg Salad With Korean Greens And Basmati Rice

A practical Korean Egg Salad With Korean Greens And Basmati Rice recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.

Total time: 20 minutes

Ingredients

• 120G/4 1/2Oz Brown Basmati Rice
• 2 Tsp Toasted Sesame Oil
• 2 Large Free-Range Eggs
• 1/4 Cucumber, Peeled And Roughly Chopped
• 100G/3 1/2Oz Kimchi
• 1 Tsp Toasted Sesame Seeds, To Garnish
• 1 Large Carrot, Peeled And Cut Into Thin Matchsticks
• 2 Tbsp Rice Wine Vinegar
• 1/4 Tsp Caster Sugar
• 1/4 Tsp Sea Salt
• 2 Tbsp Gochujang (Korean Fermented Chilli Paste)
• 1 1/2 Tbsp Rice Wine Vinegar
• 1 Tbsp Runny Honey
• 1 Tsp Toasted Sesame Oil
• 1/2 Tbsp Toasted Sesame Oil
• 1 Large Garlic Clove, Finely Chopped
• 200G/7Oz Baby Spinach Leaves
• 100G/3 1/2Oz Beansprouts
• 1 Tbsp Soy Sauce
• 1/2 Tsp Caster Sugar
• Large Pinch Sea Salt

Method

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