Korean Vegetable Rice
Korean Recipes

Korean Vegetable Rice

Classic
serves 4

This is a weeknight-friendly Korean-inspired rice bowl: warm rice, a mix of quick-cooked veg, a punchy gochujang sauce and (ideally) a runny fried egg.

It’s flexible — use what’s in the fridge — but keep the sauce bold and the veg crisp-tender.

15 mins prep20 mins cook35 mins total

  1. Cook the rice and keep it warm.

  2. Whisk together the gochujang, soy sauce, vinegar, honey and water to make a pourable sauce.

  3. Heat the sesame oil in a large frying pan. Add the garlic and ginger and cook for 30 seconds.

  4. Add the mushrooms and cook until browned. Stir in the carrot and cook for 2 minutes.

  5. Add the spinach and cook just until wilted. Season lightly.

  6. Fry the eggs to your liking.

  7. Serve rice bowls topped with the veg, sauce, spring onions and sesame seeds, with a fried egg on top.

Keep cooking

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