Gochujang Butter Kimchi Bai Cha with a Cheese Crust (Cambodian × Korean)

Method

1. Mix the gochujang, soy sauce and sugar in a small bowl. Dice the sausage into 5 mm cubes, cut the kimchi into 1 cm pieces, finely chop the onion and garlic, and break up the cold rice with your hands.

   Add in this stepGochujang (Korean chilli paste) 1 tbspSoy sauce 2 tspSugar ½ tsp

2. Heat part of the oil in a 26 cm frying pan with a lid over medium heat, stir-fry the sausage for 1 minute, then add half the butter, the garlic, onion and kimchi and stir-fry for 5 min in total, until the onion is translucent and the kimchi sizzles.

   Add in this stepVegetable oil 0.9 tbspChinese sausage (lap cheong) 80 gButter 7.5 gGarlic cloves 3Onion 50 gWell-fermented napa cabbage kimchi 80 g

   medium heat

3. Add the gochujang mixture and fry for 30 seconds until fragrant, then add the rice and the rest of the butter and stir-fry over medium-high heat for 4 min, pressing with the spatula, until every grain is evenly red and hot. Drizzle in the sesame oil just before turning off the heat.

   Add in this stepCooked jasmine rice, a day old and chilled 400 gButter 7.5 gToasted sesame oil 1 tsp

   medium-high heat

4. Press the rice flat in the pan and scatter the mozzarella evenly over it. Cover and leave over low heat for 3 min, until the cheese melts and the bottom crackles and turns crisp. If you smell burning, turn off the heat at once.

   Add in this stepGrated mozzarella 60 g

   low heat

5. Meanwhile, heat the rest of the oil in another pan over medium heat, crack in the eggs and fry for 3 min, until the whites are fully set with crisp edges and the yolks are still soft.

   Add in this stepEggs 2Vegetable oil 0.6 tbsp

   medium heat

6. Slide the fried eggs on top of the cheesy rice, scatter with spring onions and sesame seeds and serve in the pan. Scrape up the crispy bottom as you eat.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tsp