Kimchi Broth with Crispy Rice and Fried Egg | Socilink

Ingredients

• 175 grams of Thai white rice (jasmine)
• 2 tablespoons sesame oil
• 1 small Chinese cabbage, trimmed and chopped
• 1 bunch onion, trimmed and cut into 3cm slices
• 1 tbsp ground garlic
• 2 tbsp freshly grated ginger
• 2 tbsp tomato pulp
• 1 1/2 teaspoon Cayenne pepper
• 1 litre chicken stock
• 75 millilitres of fish sauce
• 100 grams of white radish (mooli or daikon type), cut into pieces
• 6 eggs
• Vegetable oil, for frying