We tossed together the simple meal based on our pantry, including still-warm cooked rice. First, heat a large frying pan, add 1-2 tsp vegetable oil, and cook some eggs sunny side up (we made two eggs per serving), letting the albumin crisp up but yolks stay relatively runny. Second, in a separate pan, heat 1-2 tsp vegetable oil on medium, then add 3 cloves of garlic (sliced). When fragrant, add fresh baby spinach (we used about 4 oz), and toss spinach so that all of it is coated in oil. When the spinach leaves collapse, sprinkle with ¼ tsp each salt and sugar, and mix well. Set spinach aside. Third, for each serving place a scoop (about ¾ cup) of cooked rice in a large bowl (we use an udon bowl), then place the fried egg (we did 2 eggs/serving) and the sauteed spinach on the rice, in a non overlapping way. Dab about 2 tsp gochujang (Korean red pepper paste) on top, then drizzle with 1 tsp toasted sesame oil. Serve immediately. Each person should mix the contents of their own bowl and enjoy. (Oct. 2021)
Cooking Adventures 