This bowl has been and will be on repeat until further notice. I have been very interested in Gochujang for quite some time. If you are unfamiliar with Gochujang it is a Korean chili paste... no surprise why I was so intrigued. This funky paste is a lil bit spicy, savory, sweet and salty. The level of heat varies depending on the brand.
As if this bowl wasn't tasty enough I also topped it with a jelly egg. Interesting fact about me is that before going vegan I refused to have eggs not “mixed”. Only omelettes and scrambled eggs were allowed. Now that i’m not longer vegan I love and appreciate all eggs in all forms. In fact, jelly eggs and poached have to be one of my FAV ways to have eggs.
Ingredients
- 1 egg
- 1 tsp of olive oil
- 1 baby onion finely diced, roughly 1./3 cup
- 1 tsp of minced garlic
- 1 small zucchini chopped into 1/2 moons
- 1 small tomato chopped into chunks
- 1 tsp of gochujang paste
- 1 tbsp rice wine vinegar
- 1/3 cup of cooked chicken breast
- 1/3 cup of cooked rice
Jelly egg:
Bring a small pot of water to a rolling boil
Add your egg and cook for 4-5 mins (depends on pot and stove top)
Immediately transfer the egg to an ice bath and allow to cool
Stirfry
In a stir fry pan over a medium heat add your olive oil
Add the onion and garlic and cook until translucent. I find the longer the better as this adds a caramelized flavor to the onion
Add in your zucchini and saute until cooked
Add in the tomato, gochujang paste and rice wine vinegar. Stir through and allow the flavors to cook through the veggies
Add in your rice and chicken and cook for a few minutes to allow the chicken and rice to absorb the flavor
Serve up in a bowl with a jelly egg and enjoy :)
I hope you all enjoy this dish as much as I do!
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