Description
A quick and flavorful Korean-inspired rice bowl with spicy gochujang sausage and scrambled eggs.
Ingredients
Scale
- 3 cups cooked short-grain rice (day-old works best)
- 10–12 oz smoked sausage (or hot dog-style sausage), sliced into rounds
- 2 eggs, scrambled into soft chunks
- 2–3 tbsp gochujang (Korean chili paste)
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp sesame oil (or neutral oil)
- 2 tbsp water (to loosen sauce)
- Optional: diced cooked potatoes or rice cakes (small cubes), if you want extra bite
Instructions
- Whisk together gochujang, ketchup, soy sauce, honey, sesame oil, and water until smooth.
- In a skillet over medium heat, sauté sausage slices until browned and glossy.
- Push sausage to one side, scramble eggs on the other side until just set into soft chunks.
- Add cooked rice (and optional potato cubes/rice cakes) to the pan and toss to warm through.
- Pour in the sauce and stir-fry 2–3 minutes until everything is evenly coated and shiny.
- Serve hot in a bowl.
Notes
- Day-old rice works best for better texture.
- Adjust gochujang quantity to control spiciness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 10g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 220mg