Et cetera is a new spot in Copenhagen – a small canteen and wine shop serving food that is often Korean influenced. You cannot miss their epic breakfast – make sure to order Korokke Cheese Bun and Tamago Sando (Japanese-style egg sandwich). Or cook their delicious rice bowl at home! It’s a beautiful mix of rice, Korean style marinated egg, smashed cucumber, furikake, toasted nori, pickled onions, spring onions and mint.


- 2 cups of Jasmin Rice

- Water

- 100g Sesame Seeds

- 50g puffed rice (use store-bought to skip the hustle of puffing)

- 30g Sesame oil

- 500g Sugar

- 500g Thin light soy sauce

- 30g nori

- 50g Scallions

- 500g Shallots

- 50g fresh chili

- 5g Tower red chili powder (this is the Korean brand – other Asian red chili powder works fine)

- Oil

- Salt

- 25g garlic

- 10g Mint

- 1000g 5% vinegar

- 10 organic eggs

- 3 small Asian cucumbers or 1 European cucumber

NOTE: eggs and pickled onions to be made the day before!

Mayak Gyeran (Drug eggs)
Make the eggs the day before or store them for up to 3 days for best results. Make extra for snacks.

Bring a pot of water to boil, add 30g of vinegar and cook the eggs for 8 minutes. Transfer to a container with cold water and let the eggs cool down completely – store in the fridge for 30 minutes.

Stir together 500g soy sauce, 400g water, 500g sugar, and 25g sesame oil. Make sure the sugar gets dissolved. Chop 50g scallion, 30g fresh chili, and 25g garlic, and combine with soy mixture.

Gently crack the cold eggs with the back of a spoon. The eggs are soft-boiled and the vinegar helps break down the egg shell, but they still need to be peeled with care.

Submerge each egg into the soy marinade. After all eggs are peeled and submerged, cover the marinade with cling film to the surface and give the container a soft shake to cover the eggs with soy, keeping the eggs from having pale, unmarinated spots.

Pickled onions
Make the day before.

Peel and thinly slice 500g shallots length wise. Slice the 20g chili. Combine and bring 1000g vinegar and 500g sugar to a simmer. Add shallots and chili and remove from the heat. Store in an airtight container until needed.

Nori powder
Place 25g nori in a high-speed blender or food processor and blitz to powder

Toast 100g sesame seeds in a dry pan until lightly golden and transfer to a tray to cool down. Toast 50g puffed rice, 10g nori powder, 5g chili powder, 5g oil and 2g salt until fragrant. Transfer to the tray with sesame seeds to cool down. Then pulse it all in a high-speed blender or food processor until it resembles moist sand (keep some texture rather than turn it into a fine powder)

Toasted Nori
Tear 20g of Nori to asymmetric bite sized pieces, lightly dress the nori with oil and season with salt. Toast in a pan on medium heat. Keep the pan in motion as the nori loses its color if it gets too hot.

Smashed cucumber
Give the 3 small Asian cucumbers a firm smack with the flat side of your knife and slice into asymmetric 2cm pieces, salt gently and set aside for 30 minutes. Strain off excess liquid. If using European cucumbers, make sure to scoop out the seeds as first step.

Cook rice in rice cooker using 2 cups Jasmin rice and 2 cups water


1. Cook the rice 45 minutes before eating – fluff and let sit in the rice cooker.

2. Transfer some of the soy marinade to a bowl and set aside – it is the seasoning for the rice and vegetables.

3. Combine a handful of smashed cucumber, 20g of thinly sliced scallions and 1tbs of pickled shallots in a bowl and season with the soy marinade.

4. Divide the rice into two bowls and dress with the soy marinade.

5. Place one marinated egg in the middle, dress around it with the seasoned cucumber, scallion and pickled shallots.

6. Tear a few leaves of mint and add on top of the smashed cucumber mixture.

7. Sprinkle furikake to cover the rice and cucumbers, leaving the egg visually uncovered in the middle.

8. Place a handful of toasted nori around the egg.

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