Growing up in Korea, I remember my mom throwing together all types of vegetables either sautéed or fresh and mixing it in a large stainless stain bowl with gochujang (Korean chili paste) and fried eggs over it and eating it with all siblings fighting over the best bite.
As a Registered Dietitian, this is also the one dish that is super versatile and easy to throw together and most of my clients absolutely LOVE this iconic dish. I hope you enjoy!
3 cups short grain or long grain rice (substitute quinoa or any grains)
10 oz mungbean sprouts or soybean sprouts
1 bunch spinach (Korean spinach with stems) or any green vegetables (kale, cabbage)
5 oz mushrooms (shitake, cremini, white, etc.)
2 medium carrots
5 oz romaine lettuce
2 TBSP sesame oil
4 eggs (pasture raised)
2 TBSP avocado oil
2 TBSP gochujang
1 tsp honey
1 TBSP water
1 TBSP sesame oil
2 tsp salt (himalayan)
1 TBSP minced garlic
Cook rice according to package instructions
Spinach: Blanch the spinach in boiling water only until wilted, about 40 seconds. Drain in cold water. Squeeze out water. Cut into 2-3 inch lengths. Toss with 1/2 teaspoon minced garlic, 1 teaspoon of sesame oil, and salt (about 1/2 teaspoon).
Mushrooms and carrots: Thinly slice the mushrooms and carrots. Sauté both vegetables in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling with salt (1/4 teaspoon).
Bean sprouts: Bring 2 cups of water to a boil. Add the bean sprouts and blanch, about 1 minute. Rinse quickly in cold water to stop cooking. Drain. Toss with 1/2 teaspoon of minced garlic, 1 teaspoon of sesame oil, and salt (about 1/2 teaspoon).
Fry up each egg to your preference.
Combine all the ingredients and mix in a bowl
Assemble the ingredients in a bowl
Place the rice in the bowl
Add the vegetables over the rice
Place the fried egg on top
Place sauce according to preference over the contents
Mix with spoon