20-Min Bibimbap Bowl with Crispy Eggs
Warm rice topped with sautéed spinach, pickled vegetables, crispy-edged eggs, and a drizzle of gochujang sauce. Mix it all together and eat straight from the bowl — that's the whole point.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups cooked white or brown rice
- 2 cups fresh spinach
- 2 whole eggs
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- ½ cup pickled vegetables (onions, jalapeños, or store-bought kimchi)
- ½ cup shredded carrots or cucumber
- 1 tbsp sesame seeds
Instructions
- 1
Warm the rice in a small pot or microwave until steaming, 3–4 minutes.
- 2
Heat 1 tbsp oil in a large skillet over medium-high. Sauté spinach until wilted, about 1 minute.
- 3
Push spinach to the side. Crack eggs into the skillet and fry until whites set but yolks jiggle, 3–4 minutes.
- 4
Divide rice between two bowls. Top each with spinach, a fried egg, pickled vegetables, and shredded carrots.
- 5
Stir gochujang with 1 tbsp water and sesame oil until smooth. Drizzle over the bowl.
- 6
Sprinkle sesame seeds on top. Mix everything together and eat immediately.
Tools you’ll need
- large skillet (12-inch)
- small pot or microwave
- two bowls
- spatula
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