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by Yumzy
A deeply comforting Korean-inspired dish featuring warm steamed rice submerged in a savory, spicy gochujang broth with tender greens and a soft-cooked egg.
In a medium saucepan, combine the broth, minced garlic, and grated ginger, then bring the mixture to a gentle simmer over medium heat.
Add the gochujang and soy sauce to the simmering liquid, whisking thoroughly until the chili paste has dissolved completely into a smooth, red-tinted broth.
Simmer the broth gently for 5 minutes, then stir in the baby spinach until just wilted. Remove the pot from heat and stir in the toasted sesame oil.
Divide the warm cooked rice between two wide serving bowls, shaping it gently into the center of each bowl.
Ladle the hot seasoned gochujang broth and wilted greens evenly around the rice mounds.
Crown each bowl with a cooked egg, sliced green onions, toasted sesame seeds, and nori strips. Serve immediately while piping hot.
Store leftover broth and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth until steaming before pouring over freshly rewarmed rice.
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