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Recipes with Eaten Alive

The eaten alive range is so versatile and here are some recipes straights from Eaten Alive

Kimchi Fried Rice with Smoked Sriracha

A quick and deeply indulgent Eaten Alive odyssey that you’ll want to devour for breakfast, lunch, and dinner.


4 tbsp of sesame oil 400g of short or medium grain rice 1 bunch of spring onions 1 pack of enoki mushrooms or finely diced chestnut mushrooms 1 bottle of Eaten Alive Smoked Sriracha* 1 jar of Eaten Alive Classic Spicy Kimchi* 4 cloves of minced garlic 2 tbsp of soy sauce A box of eggs

*You could try it with other brands, but we’d be deeply insulted


Steam the rice in advance.

Thinly slice the mushrooms and spring onion. If you are using chestnut mushrooms, dice them as finely as you can.

In a wok or large pan, heat the sesame oil, then add the mushrooms and spring onions and fry for until soft.

While the vegetables are cooking, open the jar of kimchi, pour a little kimchi juice into the pan.

Finely slice the kimchi and mince the garlic, then add them into the pan and stir for a couple of minutes.

Add in the rice with a few dashes of sesame oil.

As you mix it all together, pour five tablespoons of Eaten Alive Smoked Sriracha into the rice and stir until all the rice is consistently red. With a fork, have a little taste to and add in more sriracha and some soy sauce to suit your taste.

In another pan, fry as many eggs as you intend to serve — one egg per person is a good rule of thumb, but if you have greedy guests you may want two (or more!)

Finally, plate each portion of rice and pop an egg on top of each serving. Garnish with finely sliced spring onion.

Consume and repeat.

Warming Spicy Kimchi and Cauliflower Soup


1 medium onion chopped 300g

2 carrots finely chopped 150g

1 clove of garlic crushed

Spicy Kimchi 1 jar

1 cauliflower, chopped into small chunks

Olive oil 75g

Arborio or Basmati rice 30g

Vegetable stock/Chicken stock/Water 1200ml

Finely sliced chilli and spring onion to garnish


-Preheat a big heavy based pot with a lid, add the olive oil, onion, carrot, garlic and a generous sprinkle of coarse salt. Sauté on medium heat with the lid on, stirring regularly until the vegetables become soft, around 10 minutes. In a separate pot, bring the stock up to a simmer

-Add the Arborio rice and the chopped cauliflower and continue to sauté for five minutes.

-Add the hot stock, bring everything up to the boil and then simmer on low heat with the lid on for 30 minutes. Add half a jar of Spicy Kimchi and bring back to a low simmer for 15 minutes. Both the cauliflower and the grains of rice should be falling apart at this point- if they are still firm, cook for another 10 minutes.

-Let the soup cool down slightly, then transfer it in 2 batches to a blender and blend until it is completely smooth and silky. Take care to check your blenders instructions for making soup or processing hot liquids. Transfer the soup to a large bowl, but leave a third of a jugful in the blender

-Tip about half of the remaining kimchi, about 3 spoonfuls, into the blender and whizz will smooth. Pour this through a sieve into the rest of the soup, mix well and check the seasoning. Warm gently before garnishing and serving with a little side of the raw kimchi.

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