15-Min Bibimbap Rice Bowl
Warm rice topped with crispy fried egg, quick-pickled veggies, and spicy gochujang sauce. A one-pan Korean classic that feels fancy but takes less time than ordering.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 2 cups cooked rice (warm)
- 3 tbsp gochujang (Korean red chili paste)
- 2 whole eggs
- 1 whole cucumber
- 1 whole carrot
- 1 tbsp sesame seeds
Instructions
- 1
Slice cucumber and carrot into thin matchsticks.
- 2
Mix gochujang with 1 tbsp water and 0.5 tbsp white vinegar until smooth and pourable.
- 3
Heat 1 tbsp oil in a skillet over medium-high until shimmering.
- 4
Crack eggs into the skillet and fry until whites set but yolks still jiggle, ~3 minutes.
- 5
Divide warm rice between two bowls. Top each with cucumber, carrot, and one fried egg.
- 6
Drizzle gochujang sauce over the top. Sprinkle sesame seeds and serve immediately.
Tools you’ll need
- 12-inch skillet
- 2 serving bowls
- knife
- cutting board
- small bowl
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