Description
A comforting bowl of Korean Egg Rice with savory, nutty flavors and a runny yolk that creates a glossy sauce.
Ingredients
Scale
- 2 cups cooked short-grain or medium-grain rice (day-old works best)
- 4 eggs (1 per serving)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 scallions, thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, spinach, zucchini, or bean sprouts)
- 1 cup shiitake or cremini mushrooms, sliced
- Optional: gochujang or gochugaru for spice, toasted sesame seeds for garnish
Instructions
- Heat a skillet over medium heat and add sesame oil and butter.
- Sauté garlic, mushrooms, and firm vegetables until tender and caramelized; season with salt and pepper.
- Push vegetables to the side, add more butter, and crack in eggs. Cover to cook the eggs until the whites are set but yolks remain runny.
- Toss warm rice with sesame oil and soy sauce until glossy, then combine with sautéed vegetables in the skillet.
- Make shallow wells for the eggs in the rice mixture, then garnish with scallions and sesame seeds. Adjust seasoning to taste.
Notes
Use day-old rice for best texture. Serve with additional toppings like crispy seaweed or pickled radish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Korean egg rice, comfort food, quick meals, easy recipes, vegetarian dishes
