Special Bruddah Moco Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch; drain well.

Combine rinsed rice, 2.75 cups water, 1/2 tsp kosher salt, and 1 tbsp butter (optional) in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep warm.

While the rice cooks, heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium heat.

Add 1/2 cup thinly sliced onion and sauté 3–4 minutes until softened and beginning to brown. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Crumble the 12 oz canned corned beef into the skillet. Break it into bite-size pieces with a spatula and press to contact the pan. Cook without stirring for 2–3 minutes to develop some browning, then stir and continue cooking 3–4 more minutes until heated through and nicely browned in spots.

Season with 1/4 tsp black pepper and 1/2 tbsp soy sauce if using. Taste and adjust — canned corned beef is salty, so add salt only if needed. Keep warm on the lowest heat while you fry the eggs and make gravy.

In a small saucepan over medium heat, melt 2 tablespoons butter. Once foaming subsides, add 2 tablespoons all-purpose flour and whisk constantly to form a roux. Cook 1–2 minutes until the roux turns a medium golden brown (this gives a deep brown gravy).

Gradually whisk in 1.5 cups beef broth, scraping any browned bits from the pan. Bring to a simmer; the gravy will thicken in 2–3 minutes.

Stir in 1/2 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/4 tsp black pepper, and 1/4 tsp kosher salt (adjust to taste). Simmer 1–2 more minutes until smooth and glossy. If too thick, thin with up to 2 tablespoons more broth or water. Keep warm on very low heat.

Heat 1 tablespoon butter or oil in a small nonstick skillet over medium. Crack 2 large eggs into the pan. For sunny-side-up: cook uncovered until whites are set but yolks still runny, 2–3 minutes; cover for 20–30 seconds if whites need finishing. For over-easy: cook until whites set, flip gently, and cook 15–30 seconds more.

To assemble each Special Bruddah Moco (makes 2 servings): divide the warm rice between two plates, forming a mound in the center of each plate (about 3/4 cup cooked rice per serving when scaled; adjust as preferred).

Top each rice mound with half of the browned corned beef and sautéed onions.

Place one fried egg on top of the corned beef on each plate.

Ladle the hot brown gravy over the egg and corned beef, enough to smother the top (about 1/4 to 1/3 cup gravy per serving).

Garnish with sliced green onions and serve with optional pickles or kimchi on the side. Break the egg yolk into the gravy and rice when eating for the classic moco experience.