Toast the sesame seeds in a dry 26cm non-stick frying pan on a medium heat.

Once lightly golden, remove to a plate, reducing the heat to medium-low.

Place the rice in the pan with a small pinch of sea salt, then pour in 400ml of water.

Cover and cook for 10 minutes, or until the rice has absorbed all the liquid.

Finely chop the kimchee with half the coriander leaves, beat in the eggs, then pour over the rice, spreading it out evenly with a spatula.

Cover and leave for another 5 to 10 minutes, or until the eggs are just set.

Loosen the edges with a spatula, then slide it out on to a plate – I like to fold one half back on itself to expose the underside.

Scatter over the toasted sesame seeds, pick over the remaining coriander leaves, then tuck on in.