Baek Jong-won’s Egg Rice Bowl
Baek Jong-won’s Egg Rice Bowl
Super Simple 10-Minute Baek Jong-won’s Egg Rice Bowl Recipe!
Introducing Baek Jong-won’s Egg Rice Bowl recipe, perfect for a hearty and delicious meal on busy days! This dish requires minimal ingredients and takes less than 10 minutes to prepare, making it ideal for students living alone or beginner cooks. While it’s even easier with a versatile soy sauce base, you can achieve a delicious result using regular soy sauce if you don’t have it. Enjoy this delightful rice bowl featuring rich scallion-infused oil, tender eggs, and savory seasoned seaweed – a perfect combination!
Ingredients- 1 bowl of warm rice
- 3 fresh eggs
- 1/3 stalk of green onion (approx. 50g)
- 1 Tbsp red pepper flakes (10g)
- 1/2 soju cup (approx. 40ml) regular soy sauce or versatile soy sauce
- 1/2 soju cup (approx. 40ml) cooking oil
- 1 Tbsp cooking oil (for scallion oil)
- 1 Tbsp sesame oil
- A portion of seasoned seaweed, for garnish
Cooking Instructions
Step 1
First, this recipe is a basic guideline. Feel free to adjust the ingredient quantities to suit your personal taste and preference. For instance, if you love eggs, you can increase to 4, or adjust the soy sauce level to achieve your desired saltiness.
Step 2
Wash the green onion thoroughly, separate the white and green parts, and then finely mince them to create scallion-infused oil. It’s crucial to let the green onion’s aroma fully infuse into the oil.
Step 3
Heat a wide frying pan over medium-low heat and generously add 1/2 soju cup (approx. 40ml) of cooking oil. Crack the 3 prepared eggs into the pan. Instead of pre-whisking the eggs, gently break the yolks in the pan and stir them with chopsticks or a spoon like making scrambled eggs, cooking them lightly. Avoid overcooking to maintain a soft texture. Carefully transfer the cooked eggs to a plate and set aside, being careful not to break them.
Step 4
In the same frying pan, add 1 Tbsp of cooking oil for the scallion oil. Add the finely minced green onions and sauté slowly over low heat. The key is to fry until the green onions turn golden brown and release a sweet, fragrant aroma, creating a flavorful scallion oil. Be mindful of the heat to prevent burning.
Step 5
Once the aroma of the scallion oil is prominent, pour 1/2 soju cup (approx. 40ml) of regular soy sauce or versatile soy sauce along the edges of the pan. As the soy sauce lightly simmers, it will caramelize on the bottom of the pan, adding a deeper flavor.
Step 6
When the soy sauce begins to simmer gently, add 1 Tbsp of red pepper flakes and quickly stir to combine, ensuring there are no clumps. Stir-fry to enhance the spicy aroma without burning the flakes.
Step 7
Finally, gently place the pre-cooked, soft eggs onto the sauce. Stir them gently with the sauce for about 1 minute until evenly coated. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for extra fragrance.
Step 8
Serve the warm rice in a bowl. Top with the sauced eggs. Garnish generously with crumbled seasoned seaweed. Your delicious and super simple Baek Jong-won style Egg Rice Bowl is ready! You can also sprinkle some sesame seeds on top if you like.
