Christmas leftovers gochujang rice bowl

Method

1. Cook the rice according to the pack instructions. Meanwhile, combine the vinegar, salt, sugar, garlic and 2 tbsp water in a medium bowl. Add the shredded sprouts and set aside to quick pickle, stirring occasionally.
2. Bring a medium pan of water to the boil. Add the spinach and cook for 1 minute until wilted. Use a slotted spoon to lift it out of the pan and into a colander, then set aside to drain. Lower the eggs into the same pan and simmer gently for 6½ minutes, then transfer to a bowl of cold water.
3. Heat 2 tsp of the sesame oil in a small pan over a medium heat. Add the carrots and/or parsnips and warm for about 5 minutes. Put on a plate, then use the pan to warm through the red cabbage.
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4. When the spinach is cool enough to handle, squeeze out as much water as possible, then stir in the remaining 1 tsp sesame oil, a pinch of salt and half the sesame seeds. Peel and halve the eggs.
5. Divide the rice between 2 serving bowls. Top with the spinach, carrots/parsnips, red cabbage, sprouts and kimchi, placing them in sections. Sit the egg halves in the centre. Sprinkle over the remaining sesame seeds and grind over some pepper.
6. Mix the gochujang with a little water and serve in a bowl on the side to add as you like.