Free recipe
Korean Breakfast Rice Bowl
Built around cooked short-grain rice and eggs -- the method starts by warming the rice.
This breakfast korean breakfast rice bowl builds its flavor from cooked short-grain rice, eggs and kimchi, and comes together in about 45 minutes with medium-level technique. The method starts by warming the rice.
A 45-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around cooked short-grain rice, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 cups cooked short-grain rice
- 2 eggs
- 1 cup kimchi, chopped
- 1 avocado, sliced
- 1 sheet nori, cut into strips
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp gochujang (optional), sesame seeds, scallions
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Warm the rice and divide it between two bowls.
Fry the eggs in a little oil, keeping the yolks runny (or cook to your liking).
Warm the kimchi in the pan for a minute for extra flavor, if you like.
Arrange the kimchi, avocado, and nori strips over the rice.
Set a fried egg on top of each bowl.
Drizzle with soy sauce and sesame oil, and add a little gochujang if you want heat.
Sprinkle with sesame seeds and scallions and mix together before eating.
The step worth not rushing: Drizzle with soy sauce and sesame oil, and add a little gochujang if you want heat.
