Prep 10 min

Cook 10 min

Serves 1

Oil, for frying

50-60g bacon lardons (optional)

1 spring onion, finely sliced on a diagonal, whites and greens kept separate

100g kimchi, larger bits roughly chopped

2–3 tbsp kimchi brine

1 tbsp gochujang

60g sliced fresh tteok (Korean rice cakes)

2 medium eggs

⅓ tsp gochugaru pepper flakes, or other chilli flakes

½ tsp toasted sesame seeds

Pour a hint of oil into a 20-22cm frying pan on a medium-high heat. Before the pan is hot, add the lardons, if using, and leave them to fry and render their fat for five minutes, until beginning to colour and crisp. Add the white parts of the spring onion, cook, stirring, for a minute more, then add the kimchi, kimchi brine, gochujang and 100ml water, and simmer for five minutes more, until the liquid in the pan has reduced to about 1cm in depth.

Scatter the rice cakes over the mix, then make two wells in the mixture between the mounds of kimchi. Crack an egg into each well, turn down the heat a little, cover the pan and leave to simmer gently for two and a half to three minutes, until the whites are set. Take off the heat. If the whites aren’t firm by this point, keep the pan off the hob, but cover again and leave to cook in the residual heat, checking on the whites again after 30–60 seconds.

Scatter the gochugaru flakes, sesame seeds and the spring onion greens over the top, then serve. I like to eat this straight from the pan with a spoon.