Description
A vibrant and flavorful Korean Mixed Rice Bowl featuring sautéed vegetables, scrambled eggs, and a spicy kick from gochujang chili paste. Quick to prepare, this dish combines savory soy sauce, nutty sesame oil, and fresh green onions for a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Base
- 2 cups cooked rice
Vegetables
- 1 cup mixed vegetables (carrots, bell peppers, zucchini)
Eggs and Seasoning
- 4 eggs
- 3 tablespoons Korean chili paste (gochujang)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- Heat sesame oil: In a pan, warm the 2 tablespoons of sesame oil over medium heat until fragrant, preparing the base for sautéing the vegetables.
- Sauté vegetables: Add 1 cup of mixed vegetables (carrots, bell peppers, zucchini) to the pan and cook, stirring occasionally, until they become tender, typically about 5-7 minutes.
- Cook eggs: Push the sautéed vegetables to one side of the pan and crack 4 eggs into the cleared space. Scramble the eggs gently until fully cooked but still moist.
- Add rice and soy sauce: Incorporate 2 cups of cooked rice and 1 tablespoon of soy sauce into the pan. Mix thoroughly to combine the rice, vegetables, and eggs evenly.
- Mix in chili paste: Stir in 3 tablespoons of Korean chili paste (gochujang) until the entire mixture is well coated and evenly colored with the spicy sauce.
- Garnish and serve: Remove the pan from heat and sprinkle 1 teaspoon of sesame seeds and 2 chopped green onions over the top. Serve hot for best taste.
Notes
- For extra protein, add cooked beef, chicken, or tofu.
- You can substitute the mixed vegetables with any seasonal veggies you prefer.
- Adjust the amount of gochujang to control the spice level.
- Use day-old rice for better texture and to avoid mushiness.
- Toast sesame seeds slightly before sprinkling for enhanced flavor.
