15-Minute Bibimbap Bowl with Crispy Egg
Warm rice topped with sautéed spinach, pickled eggplant, soft-cooked eggs, and gochujang-sesame sauce — a vibrant Korean rice bowl that comes together in under 15 minutes. Toss everything together for maximum flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups cooked white or brown rice
- 4 oz fresh spinach
- 2 whole eggs
- ½ cup pickled eggplant (or other banchan)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions
- 1
Divide rice between two bowls and keep warm.
- 2
Heat 1 tbsp oil in a skillet over medium-high. Add spinach and cook 1-2 minutes until wilted, stirring constantly. Season with a pinch of salt.
- 3
Top each bowl of rice with wilted spinach and a spoonful of pickled eggplant.
- 4
Crack eggs into the same skillet. Cook over medium heat 3-4 minutes until whites set but yolks still jiggle.
- 5
Stir gochujang and sesame oil together in a small bowl to make a smooth sauce.
- 6
Slide one egg onto each bowl. Drizzle with gochujang sauce and sprinkle sesame seeds over the top. Toss everything together before eating.
Tools you’ll need
- two serving bowls
- 12-inch nonstick skillet
- small spoon or spatula
- small bowl for sauce
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
