Korean Sesame Spinach and Rice Bowl

Bring a large pot of salted water to a rolling boil. Add baby spinach and blanch for 30 seconds until just wilted. Drain immediately and plunge into ice water. Squeeze out all excess moisture by hand.

In a bowl, toss the squeezed spinach with sesame oil, minced garlic, soy sauce, and rice vinegar until evenly coated. Sprinkle in gochugaru if using.

Bring a small pot of water to a boil. Gently lower eggs in and cook for exactly 6.5 minutes. Transfer to ice water for 2 minutes, then peel and halve.

Divide warm brown rice between two bowls. Mound seasoned spinach alongside. Nestle halved soft-boiled eggs on top.

Scatter toasted sesame seeds and sliced scallions over each bowl. Drizzle any remaining sesame dressing from the spinach bowl on top. Serve warm.