Korean Kimchi Grain Bowl with Sesame Egg

Rinse rice in cold water until the water runs mostly clear. Combine with 1 1/4 cups water in a small pot, bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from heat and let steam for 5 minutes.

Toss julienned daikon with rice vinegar and a pinch of salt in a small bowl. Set aside to lightly pickle while you prepare the other components, at least 10 minutes.

Bring a small pot of water to a rolling boil. Gently lower in the eggs and cook for exactly 7 minutes for a jammy yolk. Transfer to ice water for 2 minutes, then peel and halve.

Heat a skillet over medium-high heat. Add kimchi and cook for 2-3 minutes until warmed through and slightly caramelized. Add edamame in the last minute to warm through.

Divide warm rice between 2 bowls. Arrange kimchi, edamame, and pickled daikon in sections over the rice. Nestle halved eggs on top. Drizzle with sesame oil and soy sauce, sprinkle gochugaru for heat, then garnish with sesame seeds, scallions, and nori strips.