Main ingredients 🥩
EggsRiceGreen onionChili oilGround porkGochugaruMirinSoy sauceDoubanjiangOyster sauceGreen peasStarch
Lee Yeon-bok's Mapo Egg Rice Bowl
A special rice bowl dish where soft, fluffy eggs are topped with a sweet and spicy mapa sauce, meant to be mixed together.
🙋 Recommended for
- ⭐ Those who want a quick, spicy, and umami Chinese-style rice bowl
- ⭐ Those who want to enjoy a different egg dish with tofu-less mapa sauce
Ingredients needed 🛒2 servings
- 3 eggs
- 1-2 bowls of rice
- 1/2 green onion
- 2 tbsp cooking oil
- 3 tbsp chili oil
- 100g ground pork
- 1 tbsp gochugaru
- 2 tbsp mirin
- 200ml water
- 1 tbsp soy sauce
- 1 tbsp doubanjiang
- 2 tbsp oyster sauce
- a little green peas
- a little starch slurry (1:1 starch to water ratio)
Recipe 🍳
- Heat a pan with 2 tbsp cooking oil, add 3 beaten eggs and cook until soft and fluffy, then place on top of the rice.
- Thinly slice the green onion and set aside.
- In the same pan, add 3 tbsp chili oil and the sliced green onion, stir-fry quickly until fragrant.
- Add 100g ground pork and 1 tbsp gochugaru, stir-fry until the pork is white and cooked through, releasing the chili aroma and umami.
- Add 2 tbsp mirin, 200ml water, 1 tbsp soy sauce, 1 tbsp doubanjiang, 2 tbsp oyster sauce, and some green peas in order, and bring to a boil.
- Gradually add the starch slurry (1:1 starch to water) while stirring until the sauce thickens.
- Pour the finished mapa sauce over the rice and eggs to finish.
- Cook the eggs softly in oil and place over rice.
- In the same pan, stir-fry green onion, ground pork, and gochugaru in chili oil.
- Add water, mirin, soy sauce, doubanjiang, oyster sauce, and green peas, then bring to a boil.
- Thicken with starch slurry and pour over the eggs.
Cooking tips 💡
- Chili oil can burn easily when heated, so add the ingredients immediately after placing the pan on the heat.
- For even softer eggs, mix a little milk into the beaten eggs.
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