Breakfast · Korean
Korean steamed egg with rice and spinach
Silky steamed egg custard seasoned with sesame and scallion, served with short-grain rice and garlicky spinach.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 bowls- 120 g short-grain white rice
- 4 large eggs
- 200 ml vegetable broth
- 2 scallions, sliced
- 1 tsp sesame oil
- 2 tsp soy sauce
- 150 g fresh spinach
- 1 garlic clove, minced
- 1 tsp sesame seeds
Method
Rinse the rice and cook it in 180 ml water, covered, over low heat for 15 minutes. Rest for 5 minutes.
Whisk the eggs with the broth, half the scallions and 1 tsp soy sauce, then pour into two small heatproof bowls.
Set the bowls in a pan with 2 cm of simmering water, cover and steam for 10 to 12 minutes, until just set.
Wilt the spinach with the garlic and the rest of the soy sauce in a hot pan for 2 minutes.
Drizzle the eggs with sesame oil, top with the rest of the scallions and sesame seeds, and serve with the rice and spinach.