Ingredients

  • 1
    box
  • 1
    tbsp
    olive oil
  • 2
    eggs, fried, over easy
  • 14
    cups
    kimchi
  • 14
    cups
    carrot, julienned
  • 14
    cups
    cucumber, julienned
  • 14
    cups
    bean sprouts
  • 1
    tbsp
    gochujang
  • 1
    tbsp
    gochugaru (Korean chili flakes)
  • 1
    tsp
    smoked paprika
  • Cilantro, for garnish
  • Sesame seeds, for garnish

Nutrition Facts

Serving Size: 1.5 cups
Serves: 2
Amount Per Serving
Calories: 580
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 370mg 123%
Sodium: 1090mg 47%
Total Carbohydrate: 76g 28%
Dietary Fiber: 6g 21%
Sugars: 7g 14%
Protein: 21g 42%

Instructions

  1. In a medium saucepan, combine 1 3/4 cups of water, rice, seasoning packet, gochugaru, smoked paprika, and olive oil. Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 28 minutes. Remove from heat. Let stand for 5 minutes.
  2. Add gochujang to the rice and stir to fully incorporate. Top with fried egg and vegetables. Enjoy!
  3. Suggestions: Top with grilled skirt steak or use leftover vegetables with kimchi.

Products & Substitutions

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