A Korean miscellaneous dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Spinach and carrots are best bought organic due to their presence on the Dirty Dozen. Organic spinach ensures lower pesticide residue, while carrots have thinner skins.

Ingredients

• 2 cups short-grain white rice
• 2 cups water
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 cup spinach, blanched and squeezed
• 1 cup bean sprouts, blanched
• 1 cup carrot, julienned
• 1 cup zucchini, cut into matchsticks
• 1 cup shiitake mushrooms, sliced
• 4 eggs
• to taste salt
• to taste black pepper
• 2 tbsp soy sauce (gluten-free, if necessary)
• 4 tbsp gochujang (Korean red chili paste)
• 2 tsp sesame seeds
• to taste cooking oil

Method

1. Rinse the rice under cold water until the water runs clear. Combine with 2 cups water in a pot, bring to a boil, cover, and reduce heat to low. Cook until water is absorbed, about 15 minutes.
2. Heat a bit of cooking oil in a pan over medium heat. Sauté the garlic for 1 minute. Add the spinach, season with salt, and cook for another 2 minutes. Remove and set aside.
3. In the same pan, add more oil if needed. Sauté the bean sprouts for 2 minutes. Season lightly with salt and remove to a plate.
4. Repeat the sautéing process with the carrots, zucchini, and mushrooms individually, seasoning each with a little salt and pepper. Set each aside after cooking.
5. Fry eggs sunny side up in a nonstick pan with a dash of oil until the whites are set and the yolks are still runny.
6. To assemble, place a serving of rice into each bowl. Arrange the vegetables over the rice in sections. Add an egg to each bowl.
7. Drizzle each bowl with sesame oil and soy sauce. Add a tablespoon of gochujang in the center. Garnish with sesame seeds. Serve with extra gochujang on the side.

Notes

• For a vegan version, skip the eggs and add more vegetables.
• Use brown rice for a whole grain option.
• Adjust gochujang amount based on spice preference.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.