Place a large deep pot with a lid over medium heat. Add the oil and brown the chicken until it gets some colour—you might need to do this in batches.

Add the ginger, mushrooms, gochujang, kimchi, kimchi juice, rice, soy sauce and water. Scrape up any sticky bits from the bottom of the pan and give everything a good mix. Season with salt, settle it all into the pan, and once it’s simmering, reduce the heat to very low and cover with the lid. Cook for 35–40 minutes, until the rice is done.

Turn the heat off but keep the lid on. We are
going to use the residual heat in the pan to set the eggs and wilt the green.

Whisk the eggs and pour them over the dish, gently settling them into the surface by shaking the pan. Add the spinach and bean sprouts, then pop the lid back on (double checking the heat is off) and leave to rest for 10 minutes.

Serve with spring onions and sesame seeds. I like to squeeze over a spritz of lemon for lift.