Butter Soybean Sprout Pot Rice with Soft Egg and Spicy Scallion Soy

Method

1. Wash the rice three times, until the water is nearly clear, then soak it in cold water for 30 min and drain in a sieve for 5 minutes.

   Add in this stepShort-grain white rice (uncooked) 180 g

2. Mix the soy sauce, chilli flakes, sesame oil, sugar, spring onions and sesame seeds into a scallion soy sauce. Rinse the sprouts, pick off loose husks and shake them dry.

   Add in this stepSoy sauce 1½ tbspKorean chilli flakes (gochugaru) 1 tspToasted sesame oil 2 tspSugar ½ tspSpring onions, finely sliced 20 gToasted sesame seeds 1 tsp

3. Melt half the butter in a heavy 16 cm pot, add the garlic and cook over medium-low heat for 1 min, until pale gold. Add the drained rice and stir for 1 minute to coat every grain.

   Add in this stepButter 7.5 gGarlic cloves, thinly sliced 3

   medium-low heat

4. Pour in the water, spread the sprouts evenly over the rice and put the lid on. Cook over medium-high heat for 5 min, until steam puffs strongly from under the lid, then turn down to low heat and cook for 12 min. Do not open the lid in the meantime.

   Add in this stepWater 190 mlSoybean sprouts 180 g

   medium-high heat→low heat

5. Turn off the heat and leave the lid on for 5 minutes. Meanwhile, fill a small 16 cm pan with 5 cm of water, keep it at a gentle simmer over medium-low heat, slide in the eggs one by one from a cup and cook for 3 min.

   Add in this stepEggs 2

   medium-low heat

6. Open the pot, add the rest of the butter and gently fold the sprouts through the rice. Scoop into bowls, scraping up the golden crust from the bottom, top with a soft egg and crumbled seaweed, then spoon over the scallion soy and mix it all together with the yolk.

   Add in this stepButter 7.5 gToasted seaweed sheets (gim) 1