15-Min Bibimbap Bowl with Fried Egg
Crispy-edged fried egg over warm rice, sautéed spinach, shredded carrot, and gochujang-sesame sauce — the real Korean comfort bowl in 15 minutes. Pancake on the side if you have one.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 2 cups cooked rice (warm or room temp)
- 2 whole eggs
- 2 cups fresh spinach
- 1 medium carrot
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- 1
Shred the carrot. In a small bowl, mix gochujang, sesame oil, vinegar, and 1 tbsp water until smooth.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add spinach and a pinch of salt, toss until wilted, about 1 minute. Transfer to a plate.
- 3
Add another 1 tbsp oil to the skillet. Crack both eggs into it and fry until whites are set and edges are golden-crispy, about 3–4 minutes.
- 4
Divide warm rice between two bowls. Arrange spinach, shredded carrot, and a fried egg on top of each.
- 5
Drizzle the gochujang sauce over everything. Toss and eat hot.
Tools you’ll need
- large skillet (10–12 inches)
- small mixing bowl
- box grater or microplane
- two serving bowls
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.
