10-Min Bibimbap Bowl with Gochujang Eggs
Warm rice topped with fried eggs, kimchi, and a drizzle of spicy gochujang sauce—no stir-frying required. A weeknight version of the classic Korean bowl that comes together in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 2 cups cooked white rice
- 2 whole eggs
- 3 tbsp gochujang (Korean red chili paste)
- ¾ cup kimchi, chopped
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- 1
Divide rice between two bowls and press lightly to form a nest shape.
- 2
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 3
Crack eggs into the skillet and fry until whites set but yolks still jiggle, 3–4 minutes.
- 4
Stir gochujang with soy sauce and 1 tbsp water until smooth.
- 5
Top each rice bowl with a fried egg, kimchi, and a spoonful of gochujang sauce.
- 6
Drizzle with sesame oil, sprinkle sesame seeds, and serve immediately.
Tools you’ll need
- two bowls
- 12-inch nonstick skillet
- small spoon or whisk
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