Kimchi Broth Bowl with Crispy Rice & Fried Egg

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Sesame oil, divided 3/4 cups
Napa cabbage chopped (about 10 cups) 6 heads
Green onions, sliced into 1/2 -inch pieces 6 cups
Thinly sliced fresh garlic 3/4 cups
Freshly grated ginger 3/4 cups
Tomato paste 3/4 cups
Red Pepper, Crushed 350 g 4 tbsp
Kitchen Basics Non-Salt-Added Chicken 1 gal
Cooking Stock
Thai Kitchen® Premium Fish Sauce 2 cups
6 x recipe Fiery Fresh Sambal Sauce, divided
Thinly sliced daikon radish 4 1/2 cups
Cooked white jasmine rice 3 qt
Eggs 30 each
Vegetable oil, for frying 1/3 cup
Sea Salt, French Mediterranean 1.1 kg 1 tbsp


Heat 6 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 6 tablespoon of the Fiery Fresh 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.

Heat 1/2-inch 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.

Heat remaining 6 tablespoon sesame oil in large nonstick 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.

Divide soup into 24 serving bowls. Top each with fried rice and 1 egg. Serve with remaining Sambal Sauce.

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