430 gm (2 cups) sushi rice, rinsed under cold water until water runs clear, drained well250gmdaikon cut into julienne1garlic clove, finely grated1 tbspsesame oil¼Lebanese cucumber, seeded, cut into juliennePinch of Korean chilli powder (see note)4 eggs2 tsp vegetable oil2 tbsp dried wakame, rehydrated in 2 tbsp cold water (10 minutes), drained, squeezed dry and coarsely chopped Unpasteurised kimchi, to serve (see note)Pickled carrots60 ml (¼ cup) rice wine vinegar55 gm (¼ cup) caster sugar1large carrot, cut into julienne on a mandolinShiitake tsukudani10 dried shiitake mushrooms, soaked in 500ml hot water to soften1½ tbsp tamari1½ tbsp sake1 tbsp rice vinegar1½ tsp brown sugarSesame bean shoots200 gm (2 cups) bean shoots1 tsproasted sesame seeds¼ tsp sesame oilDressed spinach1 bunch English spinach (50gm), stalks trimmed off1 tbsp soy sauce2 tsp rice vinegar2 tsp caster sugar2 tsp sesame oil½ garlic clove, finely gratedGochujang sauce2 tbspgochujang (see note)1 tbsp rice wine vinegar1 tbspsoy sauce1 tsp sesame oil2 tsp roasted sesame seeds2 tsp Korean rice malt syrup (see note)1 spring onion, finely chopped1 garlic clove, finely chopped
For pickled carrots, stir vinegar, sugar, 250ml hot water and 2 tsp salt in a saucepan over medium heat to dissolve sugar. Set aside to cool (10-15 minutes), then add carrot and stand for 1 hour to pickle. Drain carrot from pickling liquid before serving.
For shiitake tsukudani, simmer mushrooms and soaking water, tamari and sake in a saucepan over medium heat until pan is almost dry (30-35 minutes). Add rice vinegar and brown sugar and simmer until pan is almost dry again (1½-2 minutes). Cool (20-30 minutes), then discard mushrooms stalks, thinly slice mushrooms and set aside.
For sesame bean shoots, blanch bean shoots in boiling water (2½-3 minutes), refresh in iced water and drain well. Grind sesame seeds and ½ tsp sea salt with a mortar and pestle. Season shoots with sesame salt and oil and set aside.
For dressed spinach, blanch spinach until just wilted (5-10 seconds), refresh in iced water, drain and squeeze dry. Stir remaining ingredients in a bowl to dissolve sugar, add spinach, season to taste and set aside.
For gochujang sauce, combine ingredients in a bowl and set aside.
Steam rice in a rice cooker until cooked, or bring rice and 550ml water to boil in a small saucepan, reduce heat to low, cover and simmer over low heat for 12 minutes, then remove from heat and stand covered for 5 minutes.
Sauté daikon and garlic in sesame oil in a frying pan over low heat until just tender (3-4 minutes). Season to taste and set aside.
Meanwhile, season cucumber with chilli powder and salt and set aside.
Fry eggs in oil in a large non-stick frying pan over medium-high heat until bases are browned, whites are just-set and yolks are runny (2-3 minutes).
To serve, divide rice among individual serving bowls and arrange wakame, kimchi, pickled carrots, shiitake tsukudani, bean shoots and spinach on top. Top each with a fried egg and serve hot with gochujang sauce.
Note: Korean chilli powder, gochuchang
(Korean red chilli paste) and Korean malt syrup are available from
Korean supermarkets. If malt syrup is unavailable, use sugar.
Unpasteurised kimchi is available from select health-food shops;
this usually contains fish sauce so omit for vegetarians.