Korean Breakfast Bowl with Sticky Rice and Kimchi

Ingredients

• 160 gSticky rice
• 360 mlWater
• 3 gSalt
• 200 gSpinach
• 1 cloveGarlic
• 5 mlSesame oil
• 150 gKimchi
• 5 mlRice vinegar
• 2 pcsEgg
• 10 mlRapeseed oil
• 1 gPepper
• 30 gGochujang
• 6 gSesame
• 1 pcsGreen onion

Instructions

1. 1

   Cook sticky rice

   • Rinse the rice thoroughly in a sieve
   • Bring to a boil with water
   • Cook covered over low heat
   • Remove from heat and let it rest briefly
2. 2

   Quickly sauté spinach

   • Heat a pan
   • Briefly sauté the garlic
   • Add spinach and let it wilt
   • Season with sesame oil and salt
3. 3

   Warm up kimchi

   • Heat the pan again
   • Sauté the kimchi briefly
   • Round it out with a little rice vinegar
4. 4

   Fry the eggs

   • Heat a pan
   • Add oil
   • Fry the eggs sunny-side up
   • Season with pepper
5. 5

   Assemble the bowl

   • Divide rice between bowls
   • Arrange spinach and kimchi on top
   • Place the fried eggs on top
   • Finish with gochujang and sesame