1–2 garlic cloves, finely chopped
3cm/1¼in fresh root ginger, peeled and finely chopped
1 spring onion, finely sliced, to garnish
250–300g/9–10½oz cooked and cooled Korean, jasmine or basmati rice
½ tbsp tomato ketchup
1 tbsp gochujang (Korean fermentedÌýchilli paste)
2½ tsp toasted sesame oilÌý
1 tsp sesame oil
1 tsp sesame seeds, to garnish
1 tbsp light soy sauce
¼ tsp sugar
1 tbsp vegetable oil
1 free-range egg, beaten, plus 2–3 fried eggs, to serve (optional)
2 frankfurters (optional), sliced
100²µ/3½´Ç³ú kimchi, roughly chopped
handful frozen peas