Gyeran jjim, Korean steamed eggs with rice and Chinese cabbage

Ingredients

For 1 serving

• Eggs3
• Spring onions1
• Soy sauce1 teaspoon
• White rice55 g
• Napa cabbage150 g
• Sesame oil1 teaspoon
• Sesame seeds3 g
• Saltto taste

Contains: gluten, eggs, soy, sesame,

Method

1. Bring a pan of water to the boil, salt it and cook the rice over medium heat for 15 minutes, until tender; drain and keep covered.
2. Meanwhile trim and thinly slice the spring onion. Beat the eggs with half a glass of water, the soy sauce and half the spring onion until smooth, and pour into a small heatproof bowl.
3. Bring a finger of water to the boil in a pan, set the bowl on the steamer basket, cover and cook over low heat for 12 minutes, until the eggs are fluffy, puffed and set in the middle. Low heat stops holes forming.
4. Meanwhile wash the Chinese cabbage and cut it into strips. Heat the sesame oil in a pan over high heat and stir-fry it for 3 minutes, until wilted but still crisp; season with salt.
5. Toast the sesame seeds in a dry small pan for 1 minute, until golden.
6. Serve the eggs in their bowl, sprinkled with the sesame and remaining spring onion, with the rice and cabbage.