15-Min Veggie Bibimbap Bowl
Colorful vegetable bibimbap with gochujang sauce and a crispy fried egg, ready in 10 minutes. Cook rice ahead or use leftover—this bowl comes together on the stovetop.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 cups cooked rice (white or brown)
- 2 whole eggs
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 2 cups mixed vegetables (spinach, carrot, zucchini, mushrooms, thinly sliced)
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- 1
Mix gochujang with 1 tbsp water and 1 tsp sesame oil in a small bowl until smooth.
- 2
Heat 1 tsp oil in a large skillet over medium-high heat, then add mixed vegetables.
- 3
Sauté vegetables 3–4 minutes, stirring, until tender. Season with salt and pepper.
- 4
Push vegetables to the side. Add remaining oil, then crack eggs into the pan and fry until whites set.
- 5
Divide rice between two bowls. Top with sautéed vegetables and one fried egg per bowl.
- 6
Drizzle gochujang sauce over each bowl, sprinkle sesame seeds, and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- spoon
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