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 savoury indulgence.
Steam the rice according to pack instructions then reserve.
Heat 1 tbs of the sesame oil in a large pan on a medium-high heat. Add the cabbage and spring onions, and cook while stirring for 5 minutes. Add the Garlic, ginger, tomato purée and Cayenne and cook for a further 2 minutes. Add the stock, fish sauce, and 1 tbs of the Sambal Sauce and then bring to the boil. Simmer for 5 minutes, stirring occasionally. Add the radish, and cook for 8 minutes, or until the vegetables are tender, stirring occasionally, then remove from the heat.
Heat ½ inch of oil in large frying pan on medium-high heat. Fry the cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove the rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with Sea Salt to taste, if desired.
Heat remaining 1 tbs sesame oil in a large non-stick frying pan on medium heat. Break eggs into pan and cook for 5-6 minutes, until whites are set and yolks are still runny. If the whites are not completely set, cover pan and cook 1-2 minutes longer.
Divide the soup into 10 serving bowls. Top each with the fried rice and 1 fried egg. Serve with remaining Sambal Sauce on the side.
