Step 1

1 Heat 1 tablespoon of the butter in the electric multicooker using the SAUTE function (set to normal, if your cooker has the option)

Step 2

2 Add the oats and 1/4 teaspoon of the salt; cook for 3 minutes, stirring frequently, to toast the oats

Step 3

3 Add the broth, then lock on the lid and set the valve to sealing

Step 4

4 Set to high pressure and cook for 10 minutes

Step 5

5 When finished, let the pressure release naturally for 10 minutes, then manually release the steam

Step 6

6 Meanwhile, cook the mushrooms: Melt 1 teaspoon of butter in a large (12-inch) nonstick skillet set over medium-high heat

Step 7

7 Add the mushrooms and the remaining 1/4 teaspoon of salt

Step 8

8 Cook for about 7 minutes, stirring occasionally, until the mushrooms are soft, browned and their moisture has released and mostly evaporated

Step 9

9 Stir in the vermouth and cook for 1 minute, or until it evaporates

Step 10

10 Transfer the mushrooms to a plate, then wipe the skillet clean

Step 11

11 (You’ll use it to fry the eggs

Step 12

12 )

Step 13

13 Once you manually release the pressure for the oats, fry your eggs

Step 14

14 (The oats are a little soupy immediately after you open the pot, but they'll firm up as they sit — so if you want the oats soupier, fry your eggs earlier

Step 15

15 If you want them firmer, fry later

Step 16

16 ) Melt the remaining 1 teaspoon of butter in the skillet over medium heat (do this in batches if necessary, but you can fit four eggs in a 12-inch skillet)

Step 17

17 Turn the eggs over to cook on the second side, if desired, and fry them as runny or firm as you like

Step 18

18 Season lightly with salt and pepper

Step 19

19 To serve, divide the oats among individual bowls, then top each portion with the mushrooms, a big spoonful of kimchi, an egg and a sprinkle of crispy fried onions or shallots