Korean Soft Egg Rice Breakfast Bowl

Korean mornings often begin with steamy rice and softly cooked eggs, a quiet comfort at the table. This bowl adds a gochujang-sesame glaze with kimchi and nori for gentle heat in one cozy dish.

Serves 2 · 10 min prep · 10 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 52g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 2 cups cooked short-grain white rice
• 4 large eggs
• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tsp honey or sugar
• 1 garlic clove
• 3 green onions
• 1 tbsp toasted sesame seeds
• 1/2 cup kimchi
• 1 nori sheets
• 1 tbsp neutral oil
• 1/2 cucumber

Instructions

1. 1Warm the cooked rice gently in the microwave or a small pot so it is hot and steamy when the eggs are ready.
2. 2In a small bowl whisk together the soy sauce, sesame oil, gochujang, rice vinegar, honey, and minced garlic until smooth to make a quick sauce.
3. 3Thinly slice the green onions and cucumber. Cut or tear the nori into thin strips.
4. 4Heat a nonstick skillet over medium-low and add the neutral oil.
5. 5Crack the eggs into the skillet and scramble slowly, stirring constantly with a spatula so they stay soft, custardy, and just barely set, about 2 to 3 minutes. Remove from heat while still glossy.
6. 6Divide the hot rice between two bowls.
7. 7Spoon the soft scrambled eggs over each rice mound.
8. 8Drizzle the gochujang-soy sauce generously over the eggs and rice.
9. 9Top each bowl with kimchi, sliced cucumber, green onions, sesame seeds, and nori strips.
10. 10Serve immediately while the eggs are still silky and the rice is hot, mixing everything together as you eat.