Korean Breakfast Bowl (Egg, Rice, Greens)

• 180 g Short-grain rice
• ½ tsp Fine sea salt
• 2 tbsp Gochujang
• 1 ½ tbsp Light soy sauce
• 1 tbsp Rice vinegar
• 2 tsp Toasted sesame oil
• 1 clove Garlic
• 200 g Spinach
• 2 Egg
• 2 tsp Roasted sesame seeds

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.25 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 5 minutes to finish steaming.
2. Meanwhile, whisk the gochujang, light soy sauce, rice vinegar and toasted sesame oil in a small bowl until smooth. Finely grate the garlic into the dressing and whisk again.
3. Heat a large frying pan over medium heat and add half the dressing. Add the spinach and cook for 2 to 3 minutes, tossing, until just wilted and glossy; season with the remaining 0.25 tsp fine sea salt. Transfer the greens to a plate.
4. Wipe out the pan if needed, then return it to medium heat and fry the eggs until the whites are set and the edges are lightly crisp, 2 to 3 minutes. If you prefer firmer yolks, cover the pan for 30 to 60 seconds at the end.
5. Divide the steamed rice between two bowls and top with the spinach and a fried egg. Drizzle over the remaining dressing and finish with the roasted sesame seeds. Serve straight away while everything is hot.

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