Baek Jong-won’s Super Simple Onion Rice Bowl
A Quick and Delicious One-Bowl Meal: Baek Jong-won’s Onion Rice Bowl Recipe
On sweltering hot days when cooking over the stove feels unbearable, why not whip up this incredibly simple and satisfying Onion Rice Bowl inspired by Baek Jong-won? It’s a magical one-bowl meal ready in about 10 minutes, perfect for a quick yet flavorful lunch or dinner.
Main Ingredients- 1 bowl of steamed rice
- 1/4 medium onion
- 2 large eggs
- 1/3 stalk green onion (scallion)
- 1 Korean chili pepper (optional, for spice)
Savory Sauce- 2 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 Tbsp mirin (rice wine)
- 6 Tbsp water
- 2 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 Tbsp mirin (rice wine)
- 6 Tbsp water
Cooking Instructions
Step 1
If you have bonito flakes (katsuobushi), prepare them for garnish. The sauce ratio is 3 parts water to 1 part soy sauce. Feel free to adjust the sauce ingredients to your personal taste preferences. If you like it a bit sweeter or saltier, modify the sugar and soy sauce accordingly.
Step 2
In a small bowl, combine 2 Tbsp soy sauce, 1.5 Tbsp sugar, 2 Tbsp mirin, and 6 Tbsp water. Whisk well until the sugar is completely dissolved. This mixture forms the flavorful base of your onion rice bowl.
Step 3
Peel and thinly slice the onion. For the green onion and Korean chili pepper, finely chop them. The chili pepper adds a pleasant kick of heat, while the green onion provides a fresh, aromatic flavor.
Step 4
Pour the prepared sauce into a frying pan and add the sliced onions. Cook over medium heat, allowing the onions to become translucent and tender. This step coaxes out the natural sweetness of the onions, creating a delicious foundation for the dish.
Step 5
Crack 2 eggs into a separate bowl. Lightly beat them, just enough to break the yolks and combine with the whites. Avoid over-beating, as this helps maintain a tender texture in the final dish.
Step 6
Once the sauce and onions are simmering, gently drizzle the beaten eggs over the mixture in a swirling motion. Allow the eggs to cook gently over the onions.
Step 7
Before the eggs are fully cooked, sprinkle the chopped green onions and Korean chili pepper over the top. If using, add the bonito flakes as well. Turn off the heat when the eggs are about 70-80% cooked – they will continue to set from the residual heat, resulting in a wonderfully soft texture.
Step 8
Serve the hot steamed rice in a bowl. Gently place the cooked onions and eggs on top. And there you have it – Baek Jong-won’s amazing Onion Rice Bowl is ready! Enjoy it immediately while it’s warm.
