Korean Gochujang Butter Egg Rice Bowls

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 4 cups cooked short-grain rice
• 4 tbsp unsalted butter
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 3 garlic cloves, minced
• 12 pieces frozen gyoza or potstickers
• 4 large eggs
• 2 tsp toasted sesame oil
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 cup kimchi
• 1 tbsp neutral oil

Instructions

1. 1Preheat the oven to 400°F and lightly oil a medium baking dish or sheet pan large enough to hold the dumplings in a single layer.
2. 2Arrange the frozen gyoza in the prepared pan, leaving a little space between each piece so they crisp evenly.
3. 3In a small saucepan over medium heat, melt the butter until foaming, then stir in the gochujang, soy sauce, honey, and minced garlic. Cook just until the sauce is glossy and fragrant, about 1 to 2 minutes, then remove from heat.
4. 4Spoon half of the warm gochujang butter over the dumplings, tossing gently so each piece is coated. Bake for 12 to 15 minutes until the wrappers are golden and blistered at the edges and the filling is hot.
5. 5While the dumplings bake, warm the cooked rice in the microwave or a covered skillet until steaming hot, then divide among four bowls.
6. 6Heat a nonstick skillet over medium and add a thin film of neutral oil. Crack in the eggs and cook sunny-side up or over-easy until the whites are set and the yolks still runny, about 3 minutes.
7. 7Drizzle the remaining gochujang butter over the hot rice in each bowl and toss lightly so every grain is tinted and glossy.
8. 8Nestle three baked dumplings into each rice bowl, then top with a fried egg.
9. 9Finish each bowl with a spoonful of kimchi, a scatter of sliced green onions, a drizzle of toasted sesame oil, and a sprinkle of sesame seeds.
10. 10Serve immediately while the egg yolk can still run into the spicy buttered rice.