Breakfast

Gochugaru Corn Silk Egg Rice

Name: Gochugaru Corn Silk Egg Rice
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1.5 cups cooked short-grain Korean rice; 3 tablespoons unsalted butter; 2 large eggs; 1 fresh corn cob (kernels removed and reserved); 1 teaspoon gochugaru (Korean red chili flake); 3 dried anchovies, finely minced; 2 tablespoons neutral oil; Fine sea salt; Black pepper; 1 scallion, thinly sliced

Toasted short-grain rice crowned with a perfectly runny egg, finished with gochugaru-infused corn silk butter and a shower of crispy anchovy crumble. The heat builds gently with each bite, balanced by sweet corn and umami from the anchovy.

940cal 21gprotein 124gcarbs 41gfat 8min prep 12min cook 2serves

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