Recipe Details

Take a walk on the sunny side with a Korean-style, egg-topped broth bowl. Fiery fresh sambal sauce along with ginger and garlic add depth to this hearty broth, the perfect base for chopped cabbage and crispy fried rice. Top with a fried egg for that final layer of savory indulgence.

  1. Heat 1 tablespoon of the sesame oil in large Dutch oven on medium-high heat. Add cabbage and green onions; cook and stir until softened, about 5 minutes. Add garlic, ginger, tomato paste, and red pepper; cook and stir until garlic is lightly golden brown, about 2 minutes. Add stock, fish sauce, and 1 tablespoon of the sambal sauce; bring to boil. Boil 5 minutes, stirring occasionally. Add daikon; cook 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
  2. Heat 1/2" of oil in large skillet on medium-high heat. Fry cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with sea salt to taste, if desired.
  3. Heat remaining tablespoon sesame oil in large non-stick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer.
  4. Divide soup into 5 serving bowls. Top each with fried rice and 1 egg. Serve with remaining Sambal Sauce.


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