Gochujang Egg & Veggie Rice Bowl
Make Gochujang Egg & Veggie Rice Bowl, a Korean lunch recipe with Cooked white rice, Large eggs, Vegetable oil. It has about 25 min, about 480 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Gochujang Egg & Veggie Rice Bowl is a Korean lunch recipe that takes about 25 min, makes 2 servings, has about 480 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonGochujang Egg & Veggie Rice Bowl ingredients
- 2 cups Cooked white rice
- 4 Large eggs
- 2 tbsp Vegetable oil
- 1/2 thinly sliced Yellow onion
- 1 medium, julienned or gra Carrots
- 1 small, diced Tomato
- 2 cloves, minced Garlic
- 1 tbsp Soy sauce
- 1 tbsp Gochujang (Korean chili paste)
- 1 tsp Sugar
- 1 tsp Sesame oil
- 2 tbsp Water
- 1 tsp Rice vinegar
- 1 tsp (for garnish) Toasted sesame seeds
- 1 chopped (for garnish) Green onions
How to make Gochujang Egg & Veggie Rice Bowl
- Prepare the sauce by whisking together 1 tablespoon soy sauce, 1 tablespoon Gochujang, 1 teaspoon sugar, 1 teaspoon sesame oil, 2 tablespoons water, and 1 teaspoon rice vinegar in a small bowl until well combined and smooth. Set the sauce aside.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Crack 2 of the large eggs directly into the pan and fry them sunny-side up or over easy, until the whites are set but the yolks are still runny, about 2-3 minutes. Carefully remove the fried eggs and set aside. Repeat with the remaining 2 eggs if pan size permits, or fry them one by one.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the 1/2 thinly sliced yellow onion and 1 medium julienned carrot and stir-fry for 4-5 minutes until they begin to soften.
- Stir in the 2 cloves minced garlic and 1 small diced tomato into the skillet. Cook for another 2-3 minutes until the tomato starts to break down slightly and softens.
- Pour the prepared Gochujang sauce over the vegetables in the skillet. Stir well and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the vegetables evenly.
- Divide the 2 cups of cooked white rice into two serving bowls.
- Spoon half of the spicy vegetable stir-fry mixture over the rice in each bowl.
- Top each rice bowl with two of the fried eggs, placing them carefully on top of the vegetables.
- Garnish with 1 teaspoon of toasted sesame seeds and 1 chopped green onion before serving immediately.
Gochujang Egg & Veggie Rice Bowl FAQ
How do I make Gochujang Egg & Veggie Rice Bowl?
Make Gochujang Egg & Veggie Rice Bowl by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Gochujang Egg & Veggie Rice Bowl?
The main ingredients include Cooked white rice, Large eggs, Vegetable oil, Yellow onion, Carrots. The full ingredient list is included on this page.
How long does Gochujang Egg & Veggie Rice Bowl take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Gochujang Egg & Veggie Rice Bowl?
Recipe Genius estimates about 480 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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