How long does Korean Style Egg and Rice Bowl with Gochugaru Glaze take?

About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking, provided you start the rice first.

What is gochugaru and can I substitute it?

Gochugaru is Korean red pepper powder with a fruity, gentle heat. Swap it for a mix of mild paprika with a pinch of chilli flakes if you cannot find it.

How do I get runny yolks for the Korean Style Egg and Rice Bowl?

Fry the eggs sunny side up in hot oil until the whites are set but the yolks still wobble, then serve straight away so the yolk breaks over the rice. For young children or older guests, cover the pan briefly so the yolks set firm.

What rice is best for Korean Style Egg and Rice Bowl with Gochugaru Glaze?

Short grain rice is best because its slightly sticky texture holds the spinach, egg and glaze together. Jasmine rice works if that is what you have.

How can I make the gochugaru glaze milder?

Use less gochugaru and add a little extra soy sauce and sesame oil to keep it savoury. A pinch of sugar also rounds off the heat.

Korean Style Egg And Rice Bowl With Gochugaru Glaze Recipe

Name: Korean Style Egg and Rice Bowl with Gochugaru Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: NaN Large English Brown Eggs; 180G Muller Rice Protein Chocolate Pudding; - Amoy Dark Soy Sauce; 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml; - Korean Red Pepper Powder - Gochugaru; 100 G Jumbo Garlic 100g; Bunch Spring Onion (Bunch); 1 Bunch Spinach Fresh 1 Bunch; - Greenfields White Sesame Seeds; 1 L Olive Oil – Organic

Korean cuisine · 620 calories

About this recipe

Start your day with a hearty and flavorful Korean-style egg and rice bowl. This breakfast dish combines the creamy richness of sunny side-up eggs with the nutty aroma of sesame oil and the bold spiciness of gochugaru glaze. Served over fragrant short-grain rice and paired with sautéed spinach, this recipe offers a perfect blend of protein, healthy fats, and fiber to energize your morning. Easy to prepare and bursting with bold flavors, it’s a delicious way to enjoy the vibrant essence of Korean cuisine. Perfect for busy mornings or a leisurely weekend breakfast, this dish is sure to become a favorite.

Ingredients

NaN Large English Brown Eggs
180G Muller Rice Protein Chocolate Pudding
- Amoy Dark Soy Sauce
207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
- Korean Red Pepper Powder - Gochugaru
100 G Jumbo Garlic 100g
Bunch Spring Onion (Bunch)
1 Bunch Spinach Fresh 1 Bunch
- Greenfields White Sesame Seeds
1 L Olive Oil – Organic

Instructions

1. Start by cooking the short-grain rice according to the package instructions if not already prepared.
2. Finely chop the garlic and slice the spring onions, separating the green and white parts.
3. Heat the sesame oil in a skillet over medium heat and sauté the garlic and white parts of the spring onions until fragrant.
4. Add the fresh spinach to the skillet and stir-fry for 2-3 minutes until wilted, then remove from heat and set aside.
5. In a small bowl, mix the soy sauce, gochugaru, and white sesame seeds to create the glaze.
6. Heat olive oil in a clean skillet over medium-high heat and fry the eggs sunny side up, seasoning lightly with salt and pepper.
7. Divide the cooked rice into two serving bowls, layering the sautéed spinach evenly on top.
8. Place two fried eggs in each bowl, positioning them neatly over the spinach and rice.
9. Drizzle the prepared gochugaru glaze generously over the eggs and rice for a spicy kick.
10. Garnish with the sliced green parts of the spring onions and serve immediately.

How to make Korean Style Egg And Rice Bowl With Gochugaru Glaze

Prepare rice and aromatics. Cook the short-grain rice if not already prepared. Finely chop the garlic and slice the spring onions, keeping the green and white parts separate.
Sauté the spinach. Sauté the garlic and white spring onion in sesame oil over medium heat until fragrant, then stir-fry the spinach for 2-3 minutes until wilted and set aside.
Make the glaze. In a small bowl, mix the soy sauce, gochugaru and white sesame seeds together to create the glaze for the bowls.
Fry the eggs. Heat olive oil in a clean skillet over medium-high heat and fry the eggs sunny side up, seasoning lightly with salt and pepper.
Assemble and serve. Divide the rice between two bowls, layer with the spinach and two fried eggs each, drizzle with the gochugaru glaze and garnish with the green spring onion.

Frequently asked questions

How long does Korean Style Egg and Rice Bowl with Gochugaru Glaze take?: About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking, provided you start the rice first.
What is gochugaru and can I substitute it?: Gochugaru is Korean red pepper powder with a fruity, gentle heat. Swap it for a mix of mild paprika with a pinch of chilli flakes if you cannot find it.
How do I get runny yolks for the Korean Style Egg and Rice Bowl?: Fry the eggs sunny side up in hot oil until the whites are set but the yolks still wobble, then serve straight away so the yolk breaks over the rice. For young children or older guests, cover the pan briefly so the yolks set firm.
What rice is best for Korean Style Egg and Rice Bowl with Gochugaru Glaze?: Short grain rice is best because its slightly sticky texture holds the spinach, egg and glaze together. Jasmine rice works if that is what you have.
How can I make the gochugaru glaze milder?: Use less gochugaru and add a little extra soy sauce and sesame oil to keep it savoury. A pinch of sugar also rounds off the heat.