Kimchi Broth Bowl with Crispy Rice and Fried Egg

 


Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery fresh Sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savory indulgence.


*This recipe was created for 5 and 30 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (5)30 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Sesame oil, divided 2 tablespoons 1. Heat 1 tablespoon of the sesame oil in large Dutch oven on medium-high heat. Add cabbage and green onions; cook and stir until softened, about 5 minutes. Add garlic, ginger, tomato paste and red pepper; cook and stir until garlic is lightly golden brown, about 2 minutes. Add stock, fish sauce and 1 tablespoon of the Fiery Fresh Sambal Sauce; bring to boil. Boil 5 minutes, stirring occasionally. Add daikon; cook 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat.

2. Heat 1/2-inch of oil in large skillet on medium-high heat. Fry cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with sea salt to taste, if desired.

3. Heat remaining 1 tablespoon sesame oil in large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer.

Napa cabbage, chopped (about 10 cups) 1 head
Green onions, sliced 1/2-inch pieces 1 cup
Fresh garlic, thinly sliced 2 tablespoons
Ginger, freshly grated 2 tablespoons
Tomato paste 2 tablespoons
McCormick Gourmet™ Red Pepper (Gochugaru), Korean-Style 2 teaspoons
Kitchen Basics® Unsalted Chicken Stock 4 cups
Thai Kitchen® Premium Fish Sauce 1/3 cup
Daikon radish, thinly sliced 3/4 cup
Cooked white jasmine rice 2 cups
Eggs 5 eaches
Vegetable oil, for frying 1 tablespoon
McCormick Culinary® Mediterranean Sea Salt 1/2 teaspoon
Ingredients Quantities Instructions
Sesame oil, divided 3/4 cup 1. Heat 1 tablespoon of the sesame oil in large Dutch oven on medium-high heat. Add cabbage and green onions; cook and stir until softened, about 5 minutes. Add garlic, ginger, tomato paste and red pepper; cook and stir until garlic is lightly golden brown, about 2 minutes. Add stock, fish sauce and 1 tablespoon of the Fiery Fresh Sambal Sauce; bring to boil. Boil 5 minutes, stirring occasionally. Add daikon; cook 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat.

2. Heat 1/2-inch of oil in large skillet on medium-high heat. Fry cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with sea salt to taste, if desired.

3. Heat remaining 1 tablespoon sesame oil in large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer.

Napa cabbage, chopped (about 10 cups) 6 heads
Green onions, sliced 1/2-inch pieces 6 cups
Fresh garlic, thinly sliced 3/4 cup
Ginger, freshly grated 3/4 cup
Tomato paste 3/4 cup
McCormick Gourmet™ Red Pepper (Gochugaru), Korean-Style 4 tablespoons
Kitchen Basics® Unsalted Chicken Stock 1 gallons
Thai Kitchen® Fish Sauce, Premium 2 cups
Daikon radish, thinly sliced 4 1/2 cups
Cooked white jasmine rice 3 quarts
Eggs 30 eaches
Vegetable oil, for frying 1/3 cup
Sea Salt, Mediterranean Coarse Grind 1 tablespoon
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 501 kcal


Total fat 33 g


Saturated fat 6 g


Trans fat 0 g


Cholesterol 188 mg


Sodium 1320 mg


Carbohydrate 35 g


Dietary fiber 4 g


Protein 16 g


Plating Instructions: Divide soup into 5 serving bowls. Top each with fried rice and 1 egg. Serve with remaining Sambal Sauce.

Chef's Tip: Visit http://www.mccormick.com/gourmet/recipes/sauces/fiery-fresh-sambal-sauce for the Fiery Fresh Sambal Sauce recipe.

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