📝 About This Recipe
This breakfast rendition of Korea’s iconic 'mixed rice' reimagines the classic as a vibrant, nutrient-dense start to your day. Featuring a base of nutty purple rice topped with crisp sautéed greens, savory maple-glazed bacon, and a perfectly jammy fried egg, it balances the heat of fermented chili with the comforting familiarity of morning staples. It is a soulful, colorful bowl designed to energize your spirit and awaken your palate with every stirred spoonful.
🥗 Ingredients
The Rice Base
- 1.5 cups Short-grain white rice (cooked and warm; or use a mix of white and black rice for a purple hue)
- 2 teaspoons Toasted sesame oil (to coat the bottom of the bowls)
The Morning Proteins
- 4 strips Thick-cut bacon (cut into 1-inch bite-sized pieces)
- 2 pieces Large eggs (freshest possible for a runny yolk)
- 1 teaspoon Maple syrup (to glaze the bacon)
The Breakfast Namul (Vegetables)
- 3 cups Baby spinach (packed)
- 1 cup Shiitake mushrooms (thinly sliced)
- 1/2 cup Carrots (julienned into matchsticks)
- 2 cloves Garlic (minced)
- 1 tablespoon Soy sauce (divided use)
Sunrise Sauce & Garnish
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame seeds
- 2 stalks Green onions (finely sliced)
👨🍳 Instructions
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1
Prepare the Sunrise Sauce by whisking together the gochujang, honey, rice vinegar, and a teaspoon of sesame oil in a small bowl until smooth. Set aside to let the flavors marry.
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2
In a large skillet over medium heat, cook the bacon pieces until they start to crisp. Drizzle with maple syrup in the last minute of cooking, toss to coat, then remove and drain on paper towels.
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3
Wipe out most of the bacon fat, leaving about a tablespoon. Add the julienned carrots and a pinch of salt. Sauté for 2-3 minutes until tender-crisp, then remove from the pan.
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4
In the same pan, add the shiitake mushrooms. Sauté until they release their moisture and turn golden brown, about 4 minutes. Add a splash of soy sauce at the end, then remove.
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5
Add the baby spinach to the pan with the minced garlic and a teaspoon of water. Cover for 30 seconds to wilt, then stir and season with a drop of sesame oil. Squeeze out excess liquid and set aside.
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6
If using stone bowls (Dolsot), place them over medium-low heat on the stove. Brush the inside with sesame oil. Add the cooked rice, pressing it down slightly, and let it crackle for 5 minutes to create a golden crust (Nurungji).
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7
While the rice is crisping, fry the eggs in a non-stick skillet. Aim for 'sunny side up' with crispy edges and a completely liquid yolk.
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8
Assemble the bowls: Arrange the glazed bacon, carrots, mushrooms, and spinach in neat sections on top of the hot rice.
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9
Place the fried egg gently in the center of the bowl.
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10
Garnish generously with sliced green onions and toasted sesame seeds.
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11
Serve immediately with the Sunrise Sauce on the side. Instruct your guests to add the sauce and 'bibim' (mix) everything vigorously together until the yolk coats the rice.
💡 Chef's Tips
For the best texture, use day-old rice that has been reheated; it crisps up much better than freshly steamed rice. If you don't have stone bowls, you can achieve the crispy rice effect in a heavy cast-iron skillet before portioning into regular bowls. Don't skip the step of squeezing the liquid out of the spinach, or your breakfast bowl will become soggy. Adjust the Gochujang sauce to your heat preference—add a little water or more honey if you want it milder. For a vegetarian version, swap the bacon for seasoned firm tofu or extra avocado slices.
🍽️ Serving Suggestions
Serve with a small bowl of hot Miso soup or a light radish water kimchi (Dongchimi) to cleanse the palate. Pair with a hot cup of Roasted Barley Tea (Boricha) or a refreshing iced Yuzu tea. Add a side of seasoned seaweed (Gim) for wrapping spoonfuls of the mixed rice. A small dish of pickled yellow radish (Danmuji) provides a perfect crunchy, sweet contrast to the spicy sauce.