Korean Breakfast Set

Ingredients

• 1 cup short-grain white rice
• 1.25 cups water
• 4 oz bacon strips
• 4 large eggs
• 4 oz fresh spinach
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Instructions

1. 1

   Measure 1 cup of rice into a fine-mesh strainer and rinse under cold running water, stirring gently with your fingers, until the water runs clear—about 1 minute.

2. 2

   Place the rinsed rice in a medium pot and add 1.25 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover with a lid, and simmer undisturbed for 15 minutes.

3. 3

   While the rice cooks, lay the bacon strips in a single layer across a large skillet and place over medium heat.

4. 4

   Cook the bacon, turning once halfway through, until it is golden brown and crispy on both sides, about 8 minutes total.

5. 5

   Transfer the cooked bacon to a paper-towel-lined plate to cool, leaving behind 1 tablespoon of the bacon grease in the skillet.

6. 6

   Crack all 4 eggs into the same skillet with the bacon grease, keeping each egg separate. Cook over medium heat, undisturbed, until the whites are fully set and opaque but the yolks still jiggle slightly, about 5 minutes.

7. 7

   Transfer the fried eggs to a plate. Add the minced garlic and 4 ounces of fresh spinach to the now-empty skillet and sauté over medium heat, stirring constantly, until the spinach is fully wilted and no excess liquid remains, about 2 minutes.

8. 8

   Pour 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the spinach and toss gently until evenly coated. Transfer to a small serving bowl.

9. 9

   When the rice timer finishes, remove the pot from heat, keep the lid on, and let it rest for 5 minutes so the grains firm up.

10. 10

    Break the cooked bacon strips into bite-sized pieces. Fluff the rice with a fork and divide it between two bowls.

11. 11

    Top each rice bowl with 2 fried eggs, a portion of the seasoned spinach, and half the crumbled bacon pieces.

Tools you’ll need

• fine-mesh strainer
• medium pot with lid
• large skillet (12-inch)
• paper towels
• fork
• small serving bowl
• two serving bowls

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