This Man's Cook Spinach and Egg Stir-Fry

Name: This Man's Cook Spinach and Egg Stir-Fry
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: spinach 100g (about 5 bunches); eggs 3; salt 2–3 pinches; mirin 2 tablespoons; vegetable oil 2 tablespoons; soy sauce 2/3 tablespoon; black pepper 2 pinches; sesame oil 1 small spoon

A simple, 5-minute breakfast dish packed with nutrition and moisture, perfect for busy mornings.

15 min Difficulty Very easy Salads & light meals

Main ingredients

spinacheggsmirinsoy sauceblack peppersesame oil

Ingredients needed 2 servings

spinach 100g (about 5 bunches)
eggs 3
salt 2–3 pinches

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spinach eggs mirin soy sauce black pepper sesame oil

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Chicken skewersCooking oilGingerScallionsEggs

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A simple side dish and snack that maximizes crispness and flavor by quickly stir-frying spinach in the savory oil of garlic and bacon using residual heat.

10minVery easydrinking snack

spinachbaconwhole garlic

easylate-night snacksnack

mirin 2 tablespoons

vegetable oil 2 tablespoons

soy sauce 2/3 tablespoon

black pepper 2 pinches

sesame oil 1 small spoon

Recipe

Soak 100g of spinach in water for a few minutes, then rinse thoroughly under running water to remove dirt.
Trim the roots of the spinach and cut into bite-sized pieces; if the spinach is large, divide into thirds.
In a bowl, combine 3 eggs, 2–3 pinches of salt, and 2 tablespoons of mirin. Mix well until the egg strands are fully broken down to make the egg mixture.
Heat a pan over medium heat and add 1 tablespoon of vegetable oil. Add the prepared spinach and stir-fry briefly until the spinach’s freshness is reduced by about half.
Add 2/3 tablespoon of soy sauce and continue stir-frying just until the spinach’s steam is about halfway gone.
Push the cooked spinach to one side of the pan, leaving a clear space. Add another 1 tablespoon of vegetable oil to the empty area.
Pour the egg mixture into the cleared space and stir gently with chopsticks to form scrambled eggs.
When the eggs are about halfway cooked, mix in the reserved spinach. Continue stir-frying over medium heat until the spinach’s steam is completely gone, then turn off the heat.
Add 2 pinches of black pepper and 1 small spoon of sesame oil. Gently fold and mix to finish without breaking up the scramble.

Wash the spinach and cut into bite-sized pieces. Beat the eggs with salt and mirin.
Heat a pan over medium heat, add vegetable oil, and stir-fry the spinach with soy sauce until its steam is about half gone, then push it to the side.
Pour the egg mixture into the empty space, scramble it, then mix with the spinach and finish with black pepper and sesame oil.

Cooking tips

Adding mirin to the egg mixture helps eliminate the eggy odor and adds a subtle sweetness and depth of flavor.
Avoid overcooking the spinach and eggs from the start—combine them when both are only partially cooked, then finish quickly using residual heat to keep the dish moist.
For a creamier texture, you can add about 3 tablespoons of milk to the egg mixture before scrambling.

Recommended for

People who want a quick, nutritious meal on busy mornings.
Those who prefer mild, smooth, and savory egg and vegetable dishes.
Individuals on a diet or managing their meals seeking a light yet satisfying option.

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10minVery easyside dish

SpinachOnionGarlicOlive oilButter

super easyfor guestseveryday side dish