Sticky Korean Rice Bowl with Kimchi and Gochujang Sauce
A comforting rice bowl featuring steamed sticky rice topped with spicy-sweet gochujang sauce, tangy kimchi, and fresh scallions. This korean-inspired rice & grains (vegetarian option) ready in about 25 minutes blends short-grain white rice, water, kimchi into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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)
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sticky Korean Rice Bowl with Kimchi and Gochujang Sauce take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sticky Korean Rice Bowl with Kimchi and Gochujang Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sticky Korean Rice Bowl with Kimchi and Gochujang Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sticky Korean Rice Bowl with Kimchi and Gochujang Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sticky Korean Rice Bowl with Kimchi and Gochujang Sauce vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
