20-Min Bibimbap Bowl with Crispy Egg
Cooked rice topped with sautéed japchae, wilted lettuce, gochujang-sesame sauce, and a crispy-edged fried egg. Stir everything together and eat straight from the bowl.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups cooked white rice
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 3 oz dried japchae (sweet potato noodles) or cooked japchae
- 2 cups butter lettuce or romaine, chopped
- 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
Bring a large skillet to medium-high heat with 1 tbsp oil. Add japchae and stir-fry until softened and lightly caramelized, ~4 minutes.
- 3
Push japchae to the edge of the skillet. Add lettuce to the center and wilt, stirring occasionally, until tender, ~2 minutes.
- 4
Divide rice between two bowls. Top each with the japchae-lettuce mixture.
- 5
Return skillet to medium-high with 1 tbsp oil. Crack both eggs into the pan and fry until whites set but yolks jiggle, ~3 minutes.
- 6
Slide one egg onto each bowl. Drizzle gochujang sauce over the top, sprinkle sesame seeds, and stir everything together before eating.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- small mixing bowl
- two serving bowls
- wooden spoon or spatula
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