Description
A colorful and versatile Korean dish featuring a mix of assorted vegetables, rice, and optional egg, drizzled with gochujang and sesame oil.
Ingredients
Scale
- 2 cups cooked rice (short-grain white or brown)
- 1 cup assorted vegetables (carrots, zucchini, spinach, mushrooms)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 egg (optional)
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- Heat the vegetable oil in a medium-sized pan over medium heat and sauté the minced garlic until fragrant.
- Add the assorted vegetables and cook for 5-7 minutes until tender and vibrant.
- If using an egg, fry it sunny-side up in a separate pan until the white is set.
- In a serving bowl, layer 1 cup of rice, followed by the sautéed vegetables and the fried egg.
- Drizzle sesame oil and add gochujang to taste, then garnish with sesame seeds and green onions.
- Mix everything together before serving and enjoy!
Notes
Use day-old rice for best texture. Feel free to substitute any vegetables based on preference or availability.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg