Sticky Korean Rice Bowl with Kimchi and Gochujang Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A comforting rice bowl featuring steamed sticky rice topped with spicy-sweet gochujang sauce, tangy kimchi, and fresh scallions. This Korean-inspired rice and grain recipe (vegetarian option), ready in about 25 minutes, pairs short-grain white rice, water, kimchi for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup short-grain white rice
• 1 1/4 cups water
• 1/2 cup kimchi
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 2 tbsp chopped green onions
• 2 fried egg (optional)

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup short-grain white rice under cold water until the water runs clear, then combine with 1 1/4 cups water in a rice cooker or pot. Cook according to your rice cooker instructions or simmer on low covered for 18 minutes until tender.
2. Step 2: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil until smooth and glossy.
3. Step 3: Once rice is cooked, fluff with a fork and divide into two bowls. Top each bowl with 1/4 cup kimchi, drizzle with half of the gochujang sauce, and sprinkle with 1/2 tsp toasted sesame seeds and 1 tbsp chopped green onions.
4. Step 4: (Optional) Fry 2 eggs sunny side up in 1 tsp vegetable oil over medium heat until whites are set but yolks remain runny, then place one egg atop each rice bowl before serving.