Gochujang Fried Egg Rice Bowl

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 4 cups cooked short-grain white rice
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tsp rice vinegar
• 3 garlic cloves, minced
• 2 tbsp neutral oil
• 4 large eggs
• 4 cups baby spinach
• 4 scallions, thinly sliced
• 2 tsp toasted sesame seeds
• 1 cup kimchi
• 2 nori sheets, torn
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Warm the cooked rice in a microwave-safe bowl covered with a damp towel for 2 to 3 minutes until steaming, or reheat gently in a nonstick skillet over medium heat, fluffing once so grains separate.
2. 2In a small bowl, whisk gochujang, soy sauce, sesame oil, honey, rice vinegar, and minced garlic until smooth and glossy; taste and adjust heat if needed.
3. 3Heat a large nonstick skillet over medium heat and add half the neutral oil. Add baby spinach with salt and cook 1 to 2 minutes, tossing, until just wilted and still bright green; transfer to a plate.
4. 4Wipe the skillet, return it to medium heat, and add the remaining neutral oil. Crack in the eggs and fry 2 to 3 minutes until whites are set and edges turn lacy and golden while yolks stay runny; season lightly with salt and pepper.
5. 5Divide hot rice among four bowls. Spoon a generous ribbon of the gochujang sauce over each portion and toss lightly so every grain picks up color without turning soupy.
6. 6Nestle wilted spinach on one side of each bowl and add a spoonful of kimchi beside it for crunch and tang.
7. 7Slide one fried egg onto the center of each bowl so the yolk sits proud and ready to break.
8. 8Scatter sliced scallions, toasted sesame seeds, and torn nori over the top. Serve immediately while the egg is still soft and the rice is hot, breaking the yolk into the gochujang rice as you eat.