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Korean Rice Bowl with Eggs and Gochujang Sauce
15 minServes 1Nutri-Score C€
C
15 min
15 minKorean Rice Bowl with Eggs and Gochujang Sauce
what you need
Ingredients
cooked rice (warm)Grains200 g
eggs (fried, yolks runny)Dairy2 pieces
gochujangPantry15 g
honeyPantry10 g- sesame oilPantry5 ml
sesame seeds (optional)Nuts & seeds3 g- roasted seaweed sheets (crushed)Pantry2 pieces
- cooking oil (for frying)Pantry10 ml
per serving
Nutrition
536kcal
- Carbs
- 62 g
- Proteins
- 18 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Mixing bowl
step by step
Method
- Step 1
Fry the eggs
- Heat the cooking oil in a frying pan.
- Fry the eggs sunny side up, keeping the yolks runny.
- Step 2
Make the gochujang sauce
- Mix the gochujang, honey and sesame oil in a bowl.
- Stir in the sesame seeds.
- Step 3
Crush the seaweed
- Crush the roasted seaweed sheets with your hands or a glove.
- Step 4
Assemble the bowl
- Serve the warm rice in a bowl.
- Top with the fried eggs and spoon over the sauce.
- Sprinkle with the crushed seaweed and serve.
most cooked first