🟡
Medium
Ingredients
- 2 cups cooked short-grain rice
- 1 cup fresh spinach, blanched and seasoned
- 1 medium zucchini, julienned and sautéed
- 1 medium carrot, julienned and sautéed
- 4 oz shiitake mushrooms, sliced and sautéed
- 2 eggs
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp sesame seeds
- Salt and pepper to taste
Instructions
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1Prepare all vegetables: blanch spinach with salt, then sauté zucchini, carrot, and mushrooms separately with sesame oil and season with salt.
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2Divide cooked rice into two bowls and arrange prepared vegetables on top in sections around the bowl.
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3Mix gochujang with sesame oil and rice vinegar to create the sauce.
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4Fry eggs sunny-side up in a pan with a little oil until yolks are runny.
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5Top each bowl with one fried egg in the center and drizzle gochujang sauce over the egg.
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6Sprinkle with sesame seeds and serve immediately. Mix everything together before eating.