Korean Gochujang Soft-Scramble Breakfast Bowls

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 8 large eggs
• 3 cups cooked short-grain rice
• 3 tbsp gochujang paste
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 cup fresh sweet corn kernels
• 3 cups baby spinach
• 1 large avocado
• 4 green onions
• 1 tbsp toasted sesame seeds
• 1 garlic clove
• 1 tbsp butter
• 1/2 tsp kosher salt
• 1/2 cup kimchi

Instructions

1. 1If the rice is cold from the fridge, sprinkle with a little water and microwave covered 90 seconds until steaming hot; divide among four bowls.
2. 2Mince the garlic and thinly slice the green onions, keeping whites and greens separate.
3. 3In a small bowl whisk the gochujang, soy sauce, rice vinegar, and half the sesame oil into a smooth sauce.
4. 4Heat a large nonstick skillet over medium heat; add the remaining sesame oil and the corn kernels. Cook 3–4 minutes, stirring, until the corn is lightly charred in spots.
5. 5Add the spinach and garlic; toss 1 minute until the spinach just wilts. Divide the corn-spinach mixture over the rice bowls.
6. 6Wipe the skillet, lower heat to medium-low, and melt the butter.
7. 7Crack the eggs into a bowl, add the salt, and beat lightly with a fork just until the yolks and whites streak together.
8. 8Pour the eggs into the skillet and cook slowly, pushing gently with a spatula from the edges toward the center, until large soft curds form but the eggs still look glossy and slightly wet, about 2–3 minutes.
9. 9Remove from heat immediately so carryover heat finishes them without drying out.
10. 10Spoon the soft scramble over each bowl, drizzle generously with the gochujang sauce, and top with sliced avocado, kimchi, green onion greens, and sesame seeds.
11. 11Serve right away while the eggs are still custardy and the rice is hot.