20-Minute Bibimbap Rice Bowl
Warm rice topped with a fried egg, quick-pickled onions and jalapeños, fresh lettuce, chewy japchae noodles, and a gochujang-sesame drizzle. The whole bowl comes together while rice steams.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 2 cups cooked rice (white or brown)
- 2 whole eggs
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- ¾ cup pickled onions and jalapeños
- 1 cup cooked japchae noodles
- 2 cups fresh lettuce (any crisp variety), chopped
Instructions
- 1
Whisk gochujang with sesame oil until smooth. Set the sauce aside.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 3
Crack both eggs into the skillet. Fry until whites set but yolks still jiggle, ~3 minutes.
- 4
Divide warm rice between two bowls. Top each with a fried egg.
- 5
Arrange japchae noodles, lettuce, and pickled onions/jalapeños in sections around each egg.
- 6
Drizzle the gochujang-sesame sauce over everything. Mix before eating.
Tools you’ll need
- large skillet (10-inch or wider)
- two bowls
- small bowl for sauce
- whisk
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