25-Min Bibimbap Rice Bowl
Warm rice topped with quick-cooked vegetables, crispy fried eggs, and gochujang-sesame sauce. A vegetable-forward Korean bowl that comes together in one skillet while rice cooks.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 2 cups cooked white or brown rice
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 3 cups mixed vegetables (zucchini, carrots, mushrooms, spinach), thinly sliced or shredded
- 2 whole eggs
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
Instructions
- 1
Stir together gochujang, 1 tbsp sesame oil, soy sauce, and vinegar in a small bowl. Set aside.
- 2
Heat 0.5 tbsp sesame oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 3
Add vegetables in batches (harder ones like carrots first, delicate ones like spinach last), stirring, until tender-crisp, 5–6 minutes total.
- 4
Push vegetables to the sides of the skillet and crack both eggs into the center. Fry until whites set but yolks still jiggle, 3–4 minutes.
- 5
Divide rice between two bowls. Top each with half the vegetable-egg mixture, then drizzle with gochujang sauce.
- 6
Serve immediately. Stir everything together before eating.
Tools you’ll need
- large 10–12 inch nonstick or cast-iron skillet
- small bowl
- two serving bowls
- spatula or wooden spoon
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