25-Min Bibimbap Bowl with Gochujang Eggs
Warm rice topped with quick-sautéed vegetables, a fried egg, and a spicy gochujang-sesame sauce that brings it all together. Mix everything together before eating for the authentic bibimbap experience.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 2 cups cooked rice, warmed
- 2 whole eggs
- 1 medium zucchini, sliced into thin matchsticks
- 4 oz shiitake or button mushrooms, thinly sliced
- 2 cups spinach, fresh
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- 1
Whisk gochujang, 1 tbsp sesame oil, rice vinegar, 1 tbsp water, and a pinch of salt until smooth.
- 2
Heat 1 tbsp sesame oil in a skillet over medium-high. Sauté zucchini until tender, ~3 minutes, then transfer to a plate.
- 3
In the same skillet, cook mushrooms until edges are golden and liquid evaporates, ~4 minutes. Transfer to the plate.
- 4
Add spinach to the skillet, stirring until wilted, ~60 seconds. Transfer to the plate.
- 5
Crack eggs into the skillet and fry until whites are set but yolks still jiggle, ~4 minutes.
- 6
Divide rice between two bowls. Arrange zucchini, mushrooms, and spinach on top. Slide one fried egg onto each bowl.
- 7
Drizzle gochujang sauce over the bowl. Mix everything together before eating.
Tools you’ll need
- 12-inch skillet or larger
- small bowl (for sauce)
- whisk
- spoon or spatula
- two serving bowls
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