Sizzling Korean Gochujang Breakfast Bowls with Crispy Rice & Fried Egg

Korean flavors are exploding on Pinterest, and this breakfast bowl taps into the crave-worthy combo of spicy gochujang, crunchy veggies, and crispy rice. The runny yolk from the fried egg ties everything together for a satisfying morning meal. Quick to make yet packed with bold flavors, this dish is perfect for brunch or meal prep.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup short-grain rice (cooked and chilled overnight)
• 4 large eggs
• 1.5 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup kimchi
• 2 green onions (sliced)
• 2 tbsp vegetable oil
• Toasted sesame seeds (for garnish)

Instructions

1. Mix gochujang, soy sauce, honey, and sesame oil in a small bowl to create the sauce.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high. Press chilled rice into patties and fry for 3-4 minutes per side until crispy.
3. In the same skillet, sauté carrots for 2 minutes until slightly softened, then toss with half the gochujang sauce.
4. Fry eggs sunny-side-up in remaining oil, keeping yolks runny.
5. Assemble bowls: Place crispy rice at the base, top with saucy carrots, cucumber, and kimchi.
6. Gently place fried egg on top, drizzle with remaining sauce.
7. Garnish with green onions and sesame seeds.
8. Serve immediately with extra kimchi on the side.

Chef's Note

For extra crunch, sprinkle with crushed nori or add thinly sliced radishes. Adjust gochujang quantity to control spice level.

Make-Ahead Tips

Store components separately: Keep rice patties uncooked in the fridge for 2 days, and pre-chop veggies. Sauce lasts 1 week refrigerated.

Substitutions

Use cauliflower rice for low-carb. Swap honey for maple syrup. Replace kimchi with quick-pickled cabbage if preferred.