Korean Umami Rice Bowl with Swiss Chard, Fermented Soy-Onions &

Name: Korean Umami Rice Bowl with Swiss Chard, Fermented Soy-Onions &
Cook time: 25 min
Total time: 25 min
Cuisine: Asian, Korean
Ingredients: 500–600 g cooked rice (preferably day-old, cold); 1 bunch Swiss chard (approx. 200–250 g), stems and leaves separated, chopped; 2 medium carrots (approx. 150 g), thinly sliced into half-moons; 6 small onions, kefir-fermented onions in dark soy sauce, plus 2 tbsp of the brine; 2 tbsp Maeil Korean All-Purpose Hot Sauce (adjust to heat preference); 1 tbsp neutral oil (e.g. sunflower or rice oil); 1 tsp toasted sesame oil; 2–3 eggs; 1 tbsp olive oil; Toasted sesame seeds; Sliced scallions

20 steps

Cook:25min

Updated at: Wed, 07 May 2025 17:50:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories391.2 kcal (20%)

Total Fat15.2 g (22%)

Carbs54.5 g (21%)

Sugars8.5 g (9%)

Protein10.4 g (21%)

Sodium466.3 mg (23%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Mise en place (5 minutes)

Step 1

Swiss chard: separate stems and leaves, chop both.

Step 2

Carrots: wash and slice thinly.

Step 3

Fermented onions: 6 small ones, plus 2 tbsp of brine.

Step 4

Rice: loosen cold rice with wet hands or a fork to prevent clumping.

Step 5

Eggs: keep nearby, ready to fry last.

Stir-fry the vegetables (7 minutes)

Step 6

Heat 1 tbsp neutral oil in a large wok or non-stick pan over medium-high heat.

Step 7

Add carrots and Swiss chard stems. Stir-fry for 3 minutes until slightly tender.

Step 8

Add Swiss chard leaves and stir-fry another 2 minutes until wilted.

Add rice and sauce (5 minutes)

Step 9

Add the loosened rice to the pan. Stir and break up clumps.

Step 10

Add 1.5 tbsp Maeil Korean Hot Sauce and toss everything well.

Step 11

Let the rice fry undisturbed for 1–2 minutes for a crispy bottom, then stir again.

Step 12

Add fermented onions and 2 tbsp brine. Stir to combine and heat through (1 minute).

Step 13

Finish with 1 tsp sesame oil, toss briefly, then remove from heat.

Fry the eggs (5 minutes)

Step 14

In a separate non-stick pan, heat 1 tbsp neutral oil over medium heat.

Step 15

Crack in 2–3 eggs, one at a time.

Step 16

Fry until the whites are set but yolks are still runny (approx. 3 minutes). For crispy edges, spoon a bit of hot oil over the whites.

Plating (3 minutes)

Step 17

Scoop the hot rice mixture into bowls.

Step 18

Top each bowl with a fried egg.

Step 19

Garnish with toasted sesame seeds and sliced scallions if desired.

Step 20

Serve immediately and enjoy the layers of umami, heat, and crunch!

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