Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Pour the oil into a 26cm ovenproof, non-stick or cast iron frying pan set over a medium heat, add the guanciale and fry for 5 minutes or so, until the fat has rendered down and it starts to crisp up.
Add the mirin and gochujang, and stir briefly, then add the kimchi, oyster sauce and sugar. Fry gently for 5 minutes until the kimchi has softened a little and smells fragrant.
Turn the heat off. Stir in the rice and a third of the cheese, and mix thoroughly so the rice is evenly distributed.
Using the back of a spatula or a large spoon, spread the rice thinly and evenly around the pan, pressing down quite firmly.
Transfer the pan to the oven and bake for 30 minutes. Scatter the remaining cheese on top, then bake for a further 5-10 minutes.
When ready, scatter over the spring onion, then serve hot with or without fried eggs.