20-Min Bibimbap Bowl with Egg & Japchae
Korean rice bowl layered with stir-fried noodles, crispy fried egg, quick-pickled carrots & lettuce, and a sweet-spicy gochujang sauce. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 2 cups cooked rice (white or short-grain)
- 1 cup sweet potato starch noodles (japchae), cooked
- 2 whole eggs
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ cup carrots, shredded
- 2 cups romaine lettuce, chopped
Instructions
- 1
Divide rice between two bowls and set aside.
- 2
Whisk gochujang, 1 tbsp sesame oil, rice vinegar, and 1 tbsp water until smooth.
- 3
Toss shredded carrots and chopped lettuce with a pinch of salt and a splash of rice vinegar.
- 4
Heat 1 tbsp neutral oil in a skillet over medium-high until shimmering, ~90 seconds.
- 5
Crack both eggs into the skillet and fry until whites set but yolks still jiggle, 3–4 minutes.
- 6
Layer japchae, carrots, lettuce, and fried egg over each rice bowl. Drizzle gochujang sauce over the top and serve immediately.
Tools you’ll need
- two bowls
- whisk
- 12-inch skillet
- spatula
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