Gochujang Butter Eggs (with Crispy Rice)

1. Get the rice crispy
2. Heat neutral oil in a non-stick pan over medium-high. Add rice in an even layer, press it down, and leave it alone for 5–6 minutes until the base is golden and crunchy.
3. Make the sauce
4. Mix gochujang, soy sauce, sesame oil, and rice vinegar in a small bowl.
5. Brown the butter and garlic
6. Push rice to one side of the pan. Melt butter in the empty space. Add garlic and let it sizzle for 30 seconds.
7. Add the sauce
8. Pour the gochujang mix into the butter and garlic. Let it bubble and reduce for a minute.
9. Cook the eggs
10. Make two wells in the rice. Crack an egg into each. Cover and cook until whites are set but yolks are still runny — about 2–3 minutes.
11. Finish
12. Drizzle with sesame oil. Scatter spring onion and sesame seeds. Eat straight from the pan.

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Notes:

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• Day-old rice crisps properly — fresh rice steams and goes mushy
• Add a splash of water before covering for more even egg cooking
• Fried eggs work too, just less dramatic on the presentation

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