Korean Fried Eggs on Rice with Vegetables Recipe
This is a very simple dish that in Korea could easily be a quick student meal: a bowl of warm rice topped with a fried egg and a handful of vegetables. It’s a bit like a minimalist version of bibimbap, but without the complicated add‑ons. Perfect when you have cooked rice from the previous day and want to turn it into a complete meal in 10 minutes.
South Korea
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🌙
Supper
🌶️
Medium spicy
Umami
Spicy
Fresh
Filling
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
Ingredients
- rice cooked, preferably slightly warm - 200 g
- egg - 2 piece
- carrot grated on a coarse grater - 50 g
- cucumber cut into thin half-slices - 60 g
- chives chopped - 8 g
- soy sauce - 20 ml
- gochujang paste you can reduce the amount - 8 g
- vegetable oil for frying the eggs - 15 ml
- sesame oil - 5 ml
- sesame seeds toasted - 4 g
Main Ingredient:
egg
Preparation
- If the rice is cold, transfer it to a bowl and heat it in the microwave or over steam until warm and soft.
- Slice the cucumber into thin half-slices and grate the carrot on a coarse grater. You can leave the vegetables raw for extra crunch.
- In a small bowl, mix the soy sauce, gochujang paste, and sesame oil until you get a smooth sauce.
- Heat the vegetable oil in a pan over medium heat. Crack in the eggs and fry for 3–4 minutes, until the whites are fully set and the yolks remain runny or semi-runny, depending on your preference.
- While the eggs are frying, divide the warm rice between two bowls, gently pressing it down with a spoon to create an even surface.
- Arrange a handful of carrot and cucumber on top of the rice in each bowl, creating colorful little piles on the side.
- Gently place a fried egg in the center of each bowl. Drizzle everything with the prepared sauce and sprinkle with chives and sesame seeds.
- Before eating, mix the contents of the bowl with a spoon so the egg yolk combines with the rice and sauce.
Storage
In fridge:
1 days
Freezing:
No
Danie najlepiej jeść od razu po przygotowaniu. Jeśli coś zostanie, usuń jajko, a sam ryż z warzywami przechowuj w lodówce i dodaj świeże jajko przy ponownym podgrzaniu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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