15-Minute Veggie Bibimbap Bowl
A vibrant Korean rice bowl loaded with quick-sautéed vegetables, a runny egg, and gochujang-sesame sauce — no stone bowl required. Mix it all together and eat straight from your skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 2 cups cooked white or brown rice
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 2 cups mixed vegetables (zucchini, carrot, spinach, mushroom — julienned or thinly sliced)
- 2 whole eggs
- 1 tbsp sesame seeds
Instructions
- 1
Stir gochujang, sesame oil, and 1 tbsp water together in a small bowl until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add vegetables and cook, stirring, until tender and edges brown slightly, about 4 minutes.
- 4
Push vegetables to the sides. Crack eggs into the center and cook until whites set, about 2 minutes.
- 5
Divide rice between two bowls and top with the vegetable-egg mixture.
- 6
Drizzle gochujang sauce over the top, sprinkle sesame seeds, and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- spatula
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