15-Minute Bibimbap Bowl with Fried Egg
Warm rice, sautéed chicken, fresh veggies, and a runny-yolk fried egg with gochujang-sesame sauce. Toss everything together and eat. Korean comfort in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 cups cooked white rice (warm)
- 8 oz chicken breast, thinly sliced
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp sesame oil
- ½ medium cucumber, julienned
- ½ cup carrots, julienned
- 2 whole eggs
Instructions
- 1
Stir gochujang with 1 tbsp sesame oil and 2 tbsp water in a small bowl until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Cook chicken, stirring often, until golden and cooked through, ~5 minutes.
- 3
Push chicken to the side. Crack both eggs into the skillet and fry 2–3 minutes until whites set but yolks still jiggle.
- 4
Divide warm rice between two bowls. Top each with cooked chicken, fried egg, cucumber, and carrot.
- 5
Drizzle gochujang sauce over each bowl. Toss everything together before eating.
Tools you’ll need
- large skillet (12-inch)
- small mixing bowl
- spoon or spatula
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