Rice Dishes

Layered Cup Rice with Kimchi, Egg & Spinach

Name: Layered Cup Rice with Kimchi, Egg & Spinach
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 420 g (2 cups) Cooked rice; 4 g (1 sheet) Seaweed (gim); 30 g Napa cabbage kimchi; 200 g (4 eggs) Eggs; 30 g (3 strips) Bacon; 30 g (1) Sausage; 70 g Spinach; 20 g (1 tbsp) Gochugaru (Korean chili flakes); 6 g (1 tsp) Sesame oil; 6 g (1 tsp) Minced garlic

컵밥

A fun layered rice cup of rice, stir-fried kimchi, bacon and sausage, seasoned spinach, chopped egg and toasted seaweed. The bacon and sausage are blanched and the kimchi rinsed to remove salt, and potassium-rich spinach helps flush out sodium.

📝 Step-by-Step Instructions

Chop the bacon and sausage, blanch in boiling water and stir-fry. Chop the kimchi, rinse in water and stir-fry with the gochugaru.

Layered Cup Rice with Kimchi, Egg & Spinach — step 1

Blanch and chop the spinach and toss with sesame oil and garlic. Cook the eggs and chop.

Layered Cup Rice with Kimchi, Egg & Spinach — step 2

Brush the seaweed with sesame oil, toast and cut into long strips. Layer the rice and toppings in cups.

Layered Cup Rice with Kimchi, Egg & Spinach — step 3

📊 Nutrition Facts (per serving)

218.2Calories (kcal)

21.8 gCarbs

7.1 gProtein

11.4 gFat

117.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.