10-Min Bibimbap Bowl with Crispy Egg
Warm rice topped with quick-sautéed vegetables, a fried egg, and gochujang-sesame sauce — the ultimate one-skillet Korean comfort bowl. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 2 cups cooked rice
- 1 small zucchini, julienned
- 1 small carrot, julienned
- 1.5 cups spinach, fresh
- 2 tbsp gochujang (Korean chili paste)
- 1.5 tbsp sesame oil
- 2 large eggs
Instructions
- 1
Whisk gochujang and sesame oil with 1 tbsp water until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering.
- 3
Add zucchini and carrot, toss constantly until just softened, about 3 minutes.
- 4
Pile spinach on top and stir for 30 seconds until wilted, then push all vegetables to the skillet edge.
- 5
Add remaining 0.5 tbsp oil to center. Crack both eggs into the space and fry until whites set but yolks jiggle, about 3 minutes.
- 6
Divide rice between bowls, top with vegetable mix and fried egg, drizzle gochujang sauce over all.
Tools you’ll need
- large 12-inch skillet
- small bowl
- whisk
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