Baked cheesy kimchi fried rice
Although a Korean-style comfort food dish (you'll need both kimchi and gochujang), this salty-spicy recipe also calls for guanciale, an Italian cured pork product made from the fatty cheeks or jowls of the pig
Bean protein pot with soy-marinated eggs and kimchi
Serves 2
Easy
Prep:
Cook:
plus marinating
This bean pot is designed to be a high-protein breakfast on the go that’s packed with gut health benefits
Skip to ingredients
SOY-MARINATED EGGS
- 2 eggs
- 60ml low-salt soy sauce
- 1 tbsp grated ginger
- ¾ tbsp honey
BEAN MIXTURE
- 1 tsp gochujang
- ½ limejuiced
- 400g tin of mixed beansdrained
KIMCHI YOGURT
- 200g 5% fat Greek yogurt
- 1-1½ tbsp kimchi brine
TO SERVE
- kimchi
- black and white sesame seeds
- small handful of corianderroughly chopped
- chilli oil (optional)
- toasted wholewheat sourdough (optional)
Nutrition: per serving
- kcal320
- fat11g
- saturates5g
- carbs24g
- sugars8g
- fibre12g
- protein27g
- salt1.8g
Method
step 1
Bring a pan of water to the boil, gently lower in the eggs and cook for 6 mins 30 seconds, then remove with a slotted spoon and transfer to an ice bath to cool.
step 2
Mix the soy, ginger and honey with 60ml of water. Peel the eggs then put them in a tall container and cover with the marinade. Leave overnight or for at least 4 hrs. If prepping ahead, drain them after 24 hrs and keep refrigerated.
step 3
To make the bean mixture, combine the gochujang and lime juice, then stir through the beans.
step 4
To make the kimchi yogurt, mix the yogurt with the kimchi brine, adding more brine to taste if you like.
step 5
Drain the marinated eggs and slice them in half. Assemble the bowls with the yogurt base, followed by the bean mixture and then the halved eggs, drizzling with a little extra soy marinade if you like. Garnish with kimchi, a sprinkling of sesame seeds, coriander and a little chilli oil to taste. Alternatively, layer up all the ingredients on slices of sourdough toast.
