Korean Egg Bowl (Print)
Warm rice mixed with butter, topped with a runny egg, sesame oil and soy sauce - a tasty Korean classic done in 10 minutes flat.
# Ingredients:
01 -
1 egg
02 -
1 ½ cups of jasmine or short-grain rice, already cooked
03 -
1 teaspoon sesame seeds, toasted
04 -
1 tablespoon green onion, sliced thinly
05 -
1 tablespoon unsalted butter
06 -
½ teaspoon sesame oil, toasted
07 -
½ teaspoon neutral oil (or vegetable oil)
08 -
1 tablespoon soy sauce (regular)
→ Optional Additions
09 -
Avocado
10 -
Canned tuna
11 -
Kimchi
12 -
Spinach, zucchini, or carrots (sautéed)
13 -
Flakes of roasted seaweed
14 -
Extra protein of your choice
# Steps:
01 -
Warm a non-stick pan on medium heat, drizzle in some oil, and fry the egg to keep the yolk runny. If you like the edges crisp, use more oil and baste the egg for even cooking. Don't let it burn!
02 -
Top your butter-mixed rice with the fried egg. Sprinkle sesame seeds, green onions, soy sauce, and sesame oil onto it. Stir everything well before taking your first bite. Add the extra toppings if you want more flavor.
03 -
Pop your day-old rice in the microwave for 2 to 3 minutes till it’s piping hot, or mix up the warm rice with a slab of butter till it melts. Scoop it into a nice, big bowl.
04 -
Take 112 grams (½ cup) of uncooked rice. Wash it under cold water until the water isn’t cloudy anymore. Let it soak for 20–30 minutes. If cooking on the stove, boil it over medium heat, then turn the heat down and let it steam for 12–14 minutes. Let it stand covered for 10–12 minutes before fluffing.
# Additional Notes:
01 -
For sticky goodness, go with short-grain rice.