Korean Egg Salad With Korean Greens And Basmati Rice
Recipe rating
4.89 out of 5 based on 1593 reviews
Description
Delicious Korean Egg Salad With Korean Greens And Basmati Rice using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 20 min. Enjoy!
Raw Ingredients
Basmati Rice Tsp Oil Free-Range Eggs Cucumber Kimchi Tsp Seeds Carrot Matchsticks Rice Wine Vinegar Caster Sugar Sea Salt Tbsp Gochujang Paste Tbsp Rice Wine Vinegar Runny Honey Tsp Oil Tbsp Oil Clove Baby Spinach Leaves Beansprouts Soy Sauce Caster Sugar Pinch Sea Salt
Nutrients
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Ingredients With Quantity
- 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
Directions
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