Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg

This dinner is delicious – bok choy is one of my favorite vegetables (and one that I don’t cook with nearly enough) and Guchujang sauce is a constant in my fridge. The vinaigrette is light but full of flavor and spice. It would be great on any stir-fry dish or as a salad dressing. This was a pretty light meal, so serve it over rice or quinoa for a more balanced dinner. The recipe is super easy to make and will take less than 30 mins! Dinner’s ready in no time.


Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg

serves two


For the vinaigrette:

1 TBSP gochujiang sauce (Korean hot sauce)

4 TBSP lime juice

1 TBSP soy sauce

1 TBSP rice vinegar


For the rest of the dish:

1 package bok choy

1 package mushrooms

1 TBSP chopped garlic

1 TBSP chopped ginger

2 eggs

cilantro for garnish


To make the vinaigrette, mix all ingredients in a bowl and stir until combined. Set aside.

Rinse bok choy and cut stems off. Heat a little oil or cooking spray in a pan. Ass garlic and ginger and stir for about 1 minute. Add bok choy and cover pan with a lid, cooking for about 4 minutes. Add in mushrooms and cook for 4 more minutes, or until all vegetables are cooked.

Chop cilantro to use for garnish. Cook two eggs (I like to leave them a little runny so the yolks mix in with the sauce). Put vegetables in a bowl, top with sauce and a fried egg. Finish with cilantro. Yum 🙂


Adapted from:



Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

I never tried asparagus growing up because my parents didn’t like it (thanks mom and dad 😉 ). But when I finally tried it I LOVED it. Roast, sautéed, steamed – you name it, I like it. This meal takes almost no time to cook (except for the bulgur, which can be made ahead of time) and is full of flavor. Plus everything tastes better with a fried egg on top (hint: make it over easy so the yolk is runny). Once again use whatever grain you have around. I love bulgur, but quinoa, rice, or whatever you have will work well too!


Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

serves two (large servings)


1/2 cup uncooked bulgur

2 cups cut asparagus

1 1/2 cups halved cherry tomatoes

1 tsp minced garlic

3 tbsp balsamic vinegar

2 eggs

salt and pepper to taste



Prepare bulgur according to directions on package. Set aside. Cut asparagus into one-inch segments and cook in boiling water about 4 minutes. Drain, place in a large bowl, and mix with bulgur.

Halve the cherry tomatoes. Heat a pan to medium heat on the stove with a little olive oil. Add garlic and tomatoes and cook for 5 minutes. Add vinegar and cook 3-4 more minutes. Add salt and pepper and stir into bulgur mixture.

Meanwhile, fry two eggs, making sure to leave the yolks a little runny.

Divide bulgur mixture on to two plates and put the egg on top. Serve warm!

Adapted from: