Step 1

the night before according to the packet instructions or before you make the rest of the dish if you were not able to do it the night before.

Step 2

Mix the Korean red paste (Gochujang), soy sauce and kimchi juice in a bowl or jug. Ensure all lumps are removed and the sauce is smooth.

Step 3

Set your wok or frying pan onto a high heat, add 1 tbsp oil, onion and ginger and fry for a few minutes until the onion is soft.

Step 4

and continue to cook on a high heat for a few minutes until the outside is no-longer pink.

Step 5

Add the kimchi, grated carrots and red pepper and cook for a few more minutes until the chicken is fully cooked and the vegetables are tender. (note

Step 6

Reduce the heat to medium, add the garlic and cook for 1-2 minutes.

Step 7

and mix it with the vegetables until it gets hot.

Step 8

mixture and mix thoroughly

Step 9

until while you fry the eggs

Step 10

Set another frying pan on a medium to high heat and add the remaining oil. Crack the eggs into a pan when the oil is hot and fry until the yolks are set and the edges start to brown a little.

Step 11

while the eggs cook and top with the fried eggs when they are ready.

Step 12

Top with spring onions, sesame seeds and optional nori strips and serve.