Description
A vibrant and nutritious Korean-style rice bowl featuring sautéed vegetables, edamame, and a sunny-side-up egg, all topped with spicy gochujang sauce and sesame oil.
Ingredients
4 cups cooked short-grain white rice
4 eggs
1 cup baby spinach
1 cup shredded carrots
1 cup cooked edamame
1 small cucumber, thinly sliced
2 tablespoons sesame oil
4 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds
Salt, to taste
Instructions
- Heat 1 tablespoon sesame oil in a skillet over medium heat. Sauté spinach with a pinch of salt until wilted. Remove and set aside.
- Sauté shredded carrots for 1–2 minutes in the same pan until slightly tender. Remove and set aside.
- Ensure edamame is cooked and cucumber sliced; no further prep needed.
- Wipe the skillet and fry four eggs sunny-side-up with runny yolks.
- Divide rice into four bowls. Arrange spinach, carrots, cucumber, and edamame around the rice. Place an egg in the center of each bowl.
- Drizzle each bowl with gochujang, a little soy sauce, a few drops of sesame oil, and sprinkle with sesame seeds.
- Mix everything before eating to combine flavors and textures.
Notes
- Use brown rice or quinoa for added fiber.
- Customize toppings based on what vegetables you have on hand.
- Cook eggs fresh to keep yolk runny for best texture.
- Store components separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 185mg
