Kimchi is a traditional Korean food made by fermenting vegetables with probiotic bacteria. It may reduce cholesterol, have an anti-cancer protective effect and help bowel health. Sesame seeds and oil contain vitamins E and many of the B vitamins too for helping the body to release energy from food.
Preparation time – 30 minutes
Cooking time – 32 minutes
1 pack HECK 97% pork sausages
1 tbsp sesame oil
2 carrots, peeled and cut into thin strips
1 large courgette, cut into thin strips
2 red onion, thinly sliced
180g oyster mushrooms
2 cloves garlic, peeled and minced
50g spinach leaves
250g cooked brown rice
1 tbsp basil chopped
1 tbsp mint chopped
1 tsp toasted sesame seeds
4 organic free range eggs
Red chilli flakes
Freshly ground black pepper
To go gluten free ensure the brown rice and kimchi are gluten free, also if you wish to eat this dish with a hot chilli sauce, please check it doesn’t contain wheat.
Place the sausages onto a grill tray and grill for 15 minutes on a medium heat, turning halfway through cooking.
Once the sausages are cooked leave to rest for 5 minutes then slice each sausage into 5 pieces, cutting the sausages at an angle.
Heat a wok over a moderate heat and add half of the sesame oil.
Add the mushrooms and the sliced red onion and cook for 2 minutes.
Add the carrot, courgette and garlic and cook for a further 3 minutes.
Add the grilled sausage pieces and cook with the vegetables for a further 3 minutes.
Now add the cooked brown rice, mix well and cook for a further 3 minutes, stirring frequently.
Remove the wok from the heat and add the spinach and the chopped basil and mint, and stir into the rice mix. Add a few twists of black pepper
Add a few twists of black pepper
Place a cloth over the wok and leave for 3 minutes before serving.
In a medium size, non-stick pan add the remaining sesame oil and heat gently.
Break the eggs and slip into the pan one at a time, immediately reduce heat to low.
Cook slowly until the whites are completely set and the yolks begin to thicken but are not hard – approx. 5 to 6 minutes.
Sprinkle with some red chilli flakes ready to serve.
Divide the sausage and rice mix into four warm bowls.
In the centre of the rice mixture place a fried egg on top and sprinkle over the toasted sesame seeds.
Serve with a small bowl of kimchi for people to help themselves.
Optional - Serve with a hot chill sauce such as siracha or gochujang for a spicy authentic flavour.