Serve: 2 pax



  • 2 packets of Xndo Zero Rice, preheated as instructions on packaging
  • 6-8 sprigs Chinese spinach, cut into 5 cm long strips
  • 4-5 stalks green asparagus, tender portion only, cut into 5 cm long strips
  • Half a yellow zucchini, cut into 5 cm long slices
  • 1 medium carrot, cut into 5 cm long slices
  • 4-5 dried shiitake mushrooms, soaked until soften, sliced thinly
  • 1 piece of braised firm beancurd (store bought)
  • 1 cup homemade kimchi (using vegetarian fish sauce)
  • 2 eggs for sunny side up


Gochujang sauce mix Ingredients:

  • 3 tbsp gochujang sauce
  • 1 tbsp sesame oil
  • 1 tbsp light soya sauce
  • 1/2 tbsp honey



  1. To a small pot of water, blanch Chinese spinach and asparagus separately until soften. Drain and set aside
  2. Add some cooking oil to a saucepan and saute carrots and zucchini separately with a small pinch of salt until soften. Set aside
  3. Braise sliced mushrooms with 1/2 tbsp oyster sauce, 1/2 tbsp light soya sauce, 1/2 tbsp sugar and 1/2 cup water until the mushrooms are tender and the sauce is mostly reduced.
  4. In a small bowl, mix all the gochujang sauce mix ingredients until a thick paste is formed.
  5. To assemble, pour Xndo Zero Rice into two serving bowls and arrange all the ingredients around the bowl.
  6. Scoop a generous dollop of Gochujang Sauce Mix in the middle and top with sunnyside ups.
  7. Drizzle with more Korean sesame oil and toasted sesame seeds.
  8. Serve immediately.

*Recipe by Alan Goh from Singapore Home Cooks