Step by step

Method

5 steps

1. 1

   Beat the eggs with the gochujang until smooth and no streaks of chili paste remain.

2. 2

   Heat the cooking oil in a large nonstick skillet over medium-low. Pour in the eggs and stir gently with a spatula, pushing them from the edges to the center, until they form soft, just-set curds, 3 to 4 minutes. Take them off the heat while they still look a little wet.

3. 3

   Divide the warm rice among four bowls.

4. 4

   Spoon the eggs over the rice and drizzle each bowl with soy sauce and sesame oil.

5. 5

   Top with the green onions and serve right away.