Spicy beetroot and pak choi with ramen eggs and sriracha
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Ingredients
- 4 medium beetroot, peeled and cut into 8 wedges
- olive oil
- 2 ½ tbsp light soy sauce
- 1 tbsp gochujang
- 1 tsp chilli oil, optional
- 3 heads pak choi, halved lengthways
- ½ tbsp sesame seeds
- 2 tbsp sriracha
RAMEN EGGS
- 4 medium eggs
- 6 tbsp sake
- 3 tbsp light soy sauce
- 3 tbsp mirin
Method
- STEP 1
Bring a large pan of water to the boil and cook the eggs for 6 minutes, then plunge into iced water. Peel.
- STEP 2
In a bowl, mix the sake, soy and mirin, and add the eggs. Put a small plate or an upturned lid on top so that the eggs are fully submerged. Leave to marinate for at least 3 hours but preferably overnight.
- STEP 3
Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot with 1 tbsp of olive oil and roast on a large baking tray for 50 minutes. Mix together the soy sauce, gochujang and chilli oil, if using. Coat the beetroot with this mix and cook for a further 5-10 minutes, until caramelised.
- STEP 4
Serve the beetroot with the pak choi, an egg cut in half, the sesame seeds and sriracha to taste.
