Doenjang Butter Fried Rice with Crispy Egg

Method

1. Dice the zucchini and onion into 7 mm pieces, and thinly slice the chili and scallions. Press the tofu between paper towels to remove water, then crumble it with your hands. Mix the doenjang, sugar and water into a smooth sauce.

   Add in this stepDoenjang (Korean soybean paste) 1 tbspSugar ½ tspWater 20 ml

2. Heat the oil in a 26 cm frying pan and fry the crumbled tofu over medium-high heat for 5 min, until the moisture is gone and it is golden and crumbly. Add the garlic, onion and zucchini and fry 3 min more, until the vegetables just soften.

   Add in this stepNeutral oil (for frying the rice) 1 tbspFirm tofu 100 gMinced garlic 1 tspOnion 50 gZucchini 60 g

   medium-high heat

3. Turn down to medium heat, add the butter and the doenjang sauce and fry for 1 min, until it bubbles and smells toasty. Doenjang catches easily, so keep stirring.

   Add in this stepButter 15 g

   medium heat

4. Add the rice and fry over medium-high heat for 4 min, pressing and breaking up clumps with a spatula. When every grain is coated and a few bits have crisped on the bottom, stir in the chili, scallions and sesame oil and turn off the heat.

   Add in this stepCold cooked short-grain rice (day-old is best) 350 gHot green chili 1Scallions 1Toasted sesame oil 1 tsp

   medium-high heat

5. Heat the egg oil generously in a separate 20 cm pan over medium-high heat, crack in the eggs and fry for 2 min. Tilt the pan and spoon the hot oil over the whites: the edges turn brown, crisp and lacy while the yolk stays runny.

   Add in this stepNeutral oil (for the eggs) 1 tbspEggs 2

   medium-high heat

6. Mound the fried rice in bowls, top with the eggs and sprinkle with sesame seeds. Break the yolk and mix it through the rice.

   Add in this stepToasted sesame seeds 1 tsp