Budae Fried Rice Cheese Gratin

Method

1. Preheat the oven to 220 °C. Mix the gochujang, ketchup, chilli flakes, soy sauce and sugar in a small bowl for the seasoning.

   Add in this stepGochujang (Korean chilli paste) 1 tbspKetchup 1 tbspKorean chilli flakes (gochugaru) 1 tspSoy sauce 1 tspSugar 1 tsp

   oven

2. Dice the luncheon meat and sausages into 1 cm pieces, squeeze and finely chop the kimchi, and finely chop the onion. Heat the oil in a 24 cm frying pan and fry the luncheon meat and sausages over medium-high heat for 4 min until golden.

   Add in this stepCanned processed luncheon meat 100 gFrankfurters 80 gCooking oil 1 tbsp

   medium-high heat

3. Add the onion, kimchi, baked beans and seasoning and stir-fry over medium heat for 3 min, until the seasoning blends into the oil and the kimchi softens.

   Add in this stepOnion 50 gWell-fermented kimchi 100 gBaked beans in tomato sauce 2 tbsp

   medium heat

4. Add the rice and stir-fry over medium-high heat for 4 min, pressing it with the spatula so every grain gets coated. When the pan starts to crackle, it's ready.

   Add in this stepCooked rice (day-old is best) 400 g

   medium-high heat

5. Spread the fried rice evenly in a 20 cm ovenproof dish. Make one small hollow per serving with a spoon and crack an egg into each. Cover around the eggs with mozzarella and scatter over the instant noodles, crushed by hand.

   Add in this stepEggs 2Shredded mozzarella 100 gInstant ramen noodle block (without the seasoning) ½

6. Bake on the middle shelf of the preheated oven for 11 min. When the cheese is bubbling with brown spots and the egg whites have turned opaque, take it out and scatter over the spring onion.

   Add in this stepSpring onion ½

   oven