Note: I have an extreme dislike of spicy foods, so I used a minimal amount of chili paste and watered it down with soy sauce. To make the sauce spicier and more authentic, use more chili paste.

Servings: 4  –  Total time: 35 minutes


  • 4 servings sticky rice
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 large carrot, julienned
  • 2 cups cabbage
  • 6 oz spinach
  • 1 teaspoon sesame seeds
  • 4 large eggs
  • 1/3 cup soy sauce
  • 1/2 tablespoon gochujang sauce (chili paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil


  1. Prepare sticky rice according to package directions.
  2. In a small bowl, mix soy sauce, brown sugar, rice wine, sesame oil, and grated ginger.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1 minute.
  4. Add carrot, cabbage, spinach to skillet, keeping each in separate areas. Sauté until veggies are softened, about 5 minutes.
  5. Divide cooked sticky rice over 4 bowls. Top rice with cooked vegetables.
  6. Cook eggs sunny side up in skillet. Top rice and veggies with eggs, sesame seeds, and sauce.

Adapted from A Spicy Perspective and Going My Wayz.



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