Korean Gyeran Bap with Sesame Spinach

Ingredients

• 1 1/2 cups freshly cooked hot short-grain rice
• 2 large eggs
• 4 cups spinach
• 1 tbsp butter
• 1 tbsp neutral oil
• 2 tbsp soy sauce, divided
• 2 tsp toasted sesame oil, divided
• 2 garlic cloves, minced
• 1 tbsp toasted sesame seeds
• 1 scallion, sliced
• Salt and black pepper

Steps

1. Blanch the spinach in boiling water for 30 seconds only, until it collapses and turns bright green, then drain it into a bowl of iced water.
2. Squeeze the cooled spinach hard in your hands until no more water runs out. Any water left behind will dilute the dressing into a puddle.
3. Chop it roughly and dress it with 1 teaspoon of the sesame oil, half the garlic, a pinch of salt, and half the sesame seeds.
4. Stir the butter and 1 tablespoon of the soy sauce through the hot rice so it melts and coats every grain, and pile it into a bowl.
5. Heat the oil in a small skillet over medium-high heat until it shimmers.
6. Crack the eggs in and fry for 2 to 3 minutes, spooning the hot oil over the whites, until the edges are brown and lacy and the yolks are still completely liquid.
7. The runny yolk is the sauce for the whole bowl, so pull the eggs while it still moves freely when the pan is nudged.
8. Slide the eggs onto the rice, add the spinach alongside, and finish with the remaining soy sauce, sesame oil, sesame seeds, scallion, and black pepper.

Allergen note: Contains gluten, dairy, egg, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.