Korean Lunch Bowl
PREP 10 MIN•COOK 5 MIN
Number of servings
4 large eggs
3⁄4 cup (130g) pre-cooked brown rice
1 cup (150g) frozen podded edamame defrosted
2⁄3 cup (100g) kimchi
80g red cabbage thinly shredded
2 red radishes thinly sliced
2 tsp black sesame seeds
salt & pepper, to taste
Place eggs in a saucepan of cold water and bring to the boil. Simmer for 5 minutes, remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.
Add rice to serving bowl and top with edamame, kimchi, cabbage, radish and eggs, scatter over sesame seeds and season with salt and pepper to serve.
1732 kJ / 413 cals
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