Korean-style spinach rice recipe is gluten-free, topped with pan-fried egg strips, roasted seaweed, and a drizzle of our savory Sesame Green Onion (Scallion) sauce. This is one of those recipes that is very light and healthy but is also a stick to your ribs and comforting meal.
This Korean-style spinach rice recipe is very easy to make. The hardest part is waiting for the rice to soak overnight or about 8 hours before being able to make this recipe. Soaking the rice helps to reduce the overall cooking time of the rice. The texture is also a little different versus non-soaked cooked rice. I think it gives it a somewhat silky, porridge-like consistency.
How pretty are the strips of separated egg yolk and egg whites? It really makes this dish so colorful and bright. It really doesn’t take a lot of extra time to pan-fry them separately. Plus, doing so just makes the final dish so beautiful with the separated colors of white, yellow, and black (from the roasted seaweed sheets). It is really a work of art, don’t you agree?
This recipe is great to have as your main meal. However, you could also have this as a side dish if you wish. Having a bowl of this warm rice, especially on a colder day is just yummy and satisfying. We aren’t having any cold days yet, but it will be here before we know it. So be sure to put this on your must-make list this fall/winter season. A great way to do that is to Pin this recipe for later. *hint hint…wink wink*
Do not forget to make our Sesame Green Onion (Scallion) Sauce recipe to accompany this spinach rice. Drizzling the sauce on top really gives the rice another dimension of savory, oniony, yummy flavor. Trust us! You can thank us later.
We hope you enjoy this delicious Korean-style spinach rice recipe!
2 cups white rice
1 red cayenne chili pepper, thinly sliced
½ lb fresh spinach
½ cup carrot, diced
2 large eggs, thinly sliced on diagonal
1 green onion
1 Tbsp sesame oil
1 tsp salt
1 tsp sesame seeds
1 pack of roasted/salted seaweed
2 tsp avocado oil
3 cups water
4 servings of Sesame Green Onion (Scallion) Sauce* (use our recipe)
- Rinse the rice in cold water about 6 times in a medium-sized bowl or pot. Once the rice is clean, cover the rice with cold water and let it soak for about 8 hours. Cover the bowl/pot and leave it out room temperature. Or you can also put it in the fridge overnight.
- After the rice has soaked for 8 hours, drain the rice well and set it aside for about 20 minutes before cooking.
- In the meantime, fill a large pot about halfway with water. Place the pot on high heat until the water comes to a boil. Once it has started boiling, add about ½ tsp of salt to the water. Then add the raw spinach to the boiling water. Blanch the spinach for about 30 seconds. Remove the blanched spinach and rinse with cold water about three times to ensure there’s no residue or dirt left on spinach. Drain the spinach well, and squeeze as much water out as you can. Chop the spinach into small bite-sized pieces. Set aside for later.
- Separate the egg yolks and egg whites into separate small bowls. Whisk the egg yolks and whites in their separate bowls. Turn a non-stick or cast iron pan on medium-high heat and add 1 tsp of avocado oil to the bottom of the pan. Add the whisked yolks to the hot pan. Spread the yolks out into a thin layer. Allow the egg yolks to cook on one side, then flip to cook the other side (about 2 minutes per side). Remove from pan when egg yolks are done. Next, add another 1 tsp of avocado oil to the same pan. Cook the egg whites and spread into a thin layer. Allow the egg yolks to cook on one side, then flip to cook the other side (about 2 minutes per side). Remove the egg whites from the pan. Slice the cooked egg yolks and cooked egg whites into very thin slices. You should have cooked egg yolk strips and cooked egg white strips.
- In the pot you blanched the spinach in, add sesame oil and put it on low-medium heat. Once the oil has warmed up, put the rice in the pot plus ½ tsp of salt and stir well for about 5 minutes. Add in the diced carrots, chopped spinach, and 3 cups of water to the pot. Turn up the burner to high heat until it starts boiling. Once it starts boiling, then turn the heat back down to low, and cover the pot to allow it to simmer/steam. Let it simmer/steam until rice is done, which should take about 15-20 minutes. Remember, because the rice was soaked for 8 hours, it cuts the cooking time down compared to cooking non-soaked rice. Keep checking on the rice to make sure it doesn’t burn at the bottom of the pot.
- Once the rice is fully cooked, it’s time to serve. Add a little bit of yolk egg strips, whites egg strips, roasted seaweed strips, sprinkle sesame seeds, and a few slices of the cayenne pepper to the top of each individual bowl. Don’t forget to drizzle some of our Sesame Green Onion sauce on top of the rice right before serving. Enjoy!
*If you need this recipe to be gluten-free, please make sure to use Tamari for the Sesame Green Onion sauce recipe or another gluten-free soy sauce alternative. Also, double-check the fish sauce to ensure it is gluten-free as well.
Recommended items for this recipe:
Disclaimer: Under no circumstances shall this website and the author(s) be responsible for any loss or damages resulting from the reliance of the given nutritional information or ingredient/product recommendations. Recommended ingredients/products can change their formula at any time without this website and author’s awareness. It is your responsibility (the reader’s) to check the label/ingredients of any product prior to purchasing and/or using. We greatly appreciate your support and understanding.