25-Min Bibimbap Bowl with Crispy Egg
A vibrant Korean rice bowl layered with gochujang-spiked vegetables, braised tofu, kimchi, and a runny-yolked fried egg. Mix it all together with a drizzle of sesame oil and dive in.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 2 cups cooked white rice
- 3 tbsp gochujang (Korean red chili paste)
- 8 oz braised tofu, cubed
- ¾ cup kimchi, chopped
- 1 cup seasoned vegetable medley (kkakdugi, oi muchim, kongnamul muchim)
- 2 whole eggs
- 2 tbsp sesame oil
- 1 tbsp sesame seeds (for garnish)
Instructions
- 1
Mix gochujang with 2 tbsp water and 1 tbsp sesame oil until smooth and pourable.
- 2
Divide cooked rice between two bowls, then arrange tofu, kimchi, and vegetable medley on top in sections.
- 3
Heat 1 tbsp oil in a skillet over medium-high until it shimmers.
- 4
Crack eggs into the skillet and cook until whites set but yolks still jiggle, about 3 minutes.
- 5
Slide one fried egg onto each bowl, then drizzle gochujang sauce around the bowl.
- 6
Sprinkle sesame seeds over the top and serve immediately; mix everything together before eating.
Tools you’ll need
- two serving bowls
- 12-inch nonstick skillet
- small bowl for mixing sauce
- spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
