Kimchi Chai Tow Kway (Singaporean × Korean)

Method

1. Cut the cold, firm radish cake into 2 cm cubes and pat the surface dry with kitchen paper. The drier it is, the less the oil spits and the crisper it gets.

   Add in this stepRadish cake (store-bought lo bak go or homemade from the basic recipe) 400 g

2. Heat a 28 cm · 1× wok or wide pan over medium-high heat, add most of the oil and spread the cubes in a single layer. Fry for 6 min, without stirring too often, until two or three sides are golden. If there's a lot, fry in the batches shown and repeat the next steps for each batch.

   Add in this stepVegetable oil 2⅛ tbsp

   medium-high heat

3. Push the cubes to the sides, add the remaining oil, the garlic and the kimchi to the centre and stir-fry over medium heat for 2 min until the edges of the kimchi start to caramelise, then mix with the cubes.

   Add in this stepVegetable oil 0.9 tbspGarlic cloves, minced 2Well-fermented cabbage kimchi, chopped 100 g

   medium heat

4. Mix the gochujang, soy sauce and sugar beforehand, add to the pan and toss over medium-high heat for 1 min to coat the cubes evenly. Work fast so the paste doesn't burn.

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

   medium-high heat

5. Beat the eggs, pour them evenly over the cubes and leave over medium-high heat for 1 min 30 sec until the underside sets, then flip in big pieces and break up lightly.

   Add in this stepEggs 3

   medium-high heat

6. Turn off the heat, drizzle with sesame oil, scatter with sliced spring onions and sesame seeds and serve straight away.

   Add in this stepToasted sesame oil 1 tspSpring onions 2Toasted sesame seeds 1 tsp