15-Min Bibimbap Bowl with Crispy Egg
Warm rice topped with quick-sautéed veggies, a runny egg, and gochujang sauce — the Korean comfort bowl you can make on a Tuesday night. Mix it all together and eat.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 11g
Ingredients
- 2 cups cooked short-grain rice
- 3 tbsp gochujang (Korean chili paste)
- 2.5 cups mixed vegetables (zucchini, shiitake mushrooms, spinach, carrots), sliced or shredded
- 2 whole eggs
- 2 tbsp sesame oil
- 1 tbsp soy sauce
Instructions
- 1
Heat 1 tbsp sesame oil in a large skillet over medium-high heat.
- 2
Add mixed vegetables. Sauté until tender and lightly caramelized, ~5 minutes. Season with salt and pepper.
- 3
Push vegetables to the side of the skillet. Crack both eggs into the empty space and fry until whites set but yolks jiggle, ~3 minutes.
- 4
Stir gochujang and soy sauce together in a small bowl with 1 tbsp water until smooth.
- 5
Divide rice between two bowls. Top each with sautéed vegetables and a fried egg.
- 6
Drizzle with gochujang sauce and remaining sesame oil. Mix before eating.
Tools you’ll need
- large skillet (10–12 inches)
- small bowl
- two serving bowls
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