This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

Everyday Food, September 2011


Credit: John Kernick

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.

  • Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.

  • Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.


Reviews (7)

40 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
I also used pre-shredded carrots. I subbed zucchini for the cucumbers, just personal preference. (cooked cucs? Yuck.) I used 2 cloves of garlic and some fresh ginger too and find it very flavorful. I am eating this for the 3rd night in a row and am looking forward to eating it again tomorrow night.
Rating: 2 stars
This recipe was super disappointing; there just wasn't any flavor. I kept adding soy and sriracha thinking there wasn't enough, but then it just tasted like soy and sriracha. The vegetables were tasteless. I wouldn't make it again.
Rating: Unrated
This was a really different but tasty version of a Korean classic. Tastes more like a summer salad mixed with rice, but in a delicious, Asian way. I would recommend adding matchstick strips of nori or Korean 'gim' (dried seaweed laver). They really bring out the flavor of the sauce and the vegetables.
Rating: Unrated
I left out the cucumber because my husband hates it. I think I'll use more vegetables, especially the spinach next time. But it was really good and fairly easy.
Rating: 5 stars
This is so delicious and easy to make. I didn't have long grain rice on hand so I used basmati rice instead but was still wonderful.
Rating: 5 stars
I'm so surprised that this hasn't been reviewed more! I enjoy ordering these at my local Korean restaurant and this is just as good - if not better - than the restaurant's. Two small changes...I served with brown rice and also served it with a side of sweet chili sauce. My other half doesn't like a lot of spicy things, but he can handle sweet! This is overall a winner and I would make this again. Ladies don't be afraid to make this, especially the vegetarians out there!
Rating: Unrated
Amazing flavors. A lot of chopping. I cheated with a bag of pre-shredded carrots. I made less rice. I also added more garlic and scallion and just steamed some baby spinach in a zip and steam bag.