Gyeran Bap (Korean Egg Rice)

1. Divide the hot rice between two bowls and drop the butter in, if using, so it melts while you fry the eggs.
2. Heat the oil in a frying pan over high heat and fry the eggs for about 2 minutes, until the edges crisp and the yolks are still soft.
3. Sit an egg on each bowl of rice.
4. Add the soy sauce and sesame oil, pouring them around the egg rather than over the yolk.
5. Scatter over the gochugaru, crumbled seaweed, spring onion and sesame seeds.
6. Break the yolk and stir the whole bowl together before eating.

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Notes:

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• The rice must be hot enough to melt butter, or the dish falls flat
• Gim is the thin, salted, sesame-oiled seaweed sold in small packets — not the thicker sushi nori
• A spoon of kimchi on the side turns it into a proper meal