10-Min Bibimbap Rice Bowl
Cooked rice topped with sautéed spinach, mushrooms, a fried egg, and gochujang-sesame sauce. Ready in 10 minutes using pre-cooked rice and a single skillet.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 cups cooked white or brown rice
- 2 cups fresh baby spinach
- 4 oz mushrooms, sliced
- 2 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp sesame oil
- 2 whole eggs
Instructions
- 1
Stir gochujang with 1 tbsp sesame oil and 1 tbsp water in a small bowl until smooth.
- 2
Heat 0.5 tbsp sesame oil in a large skillet over medium-high. Cook mushrooms, stirring occasionally, until golden, about 3 minutes.
- 3
Add spinach to the skillet and stir until wilted, about 60 seconds. Transfer to a plate.
- 4
Crack eggs into the same skillet. Cook until whites set but yolks still jiggle, about 3 minutes.
- 5
Divide rice between two bowls. Top each with mushrooms, spinach, and a fried egg.
- 6
Drizzle gochujang sauce over each bowl and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- two serving bowls
- wooden spoon or spatula
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