15-Min Bibimbap Bowl with Soft Egg
Warm rice topped with crispy-bottomed fried egg, gochujang sauce, kimchi, pickled cucumber, and sautéed greens — zero cooking experience needed. Mix it all together and eat.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups cooked rice, warm
- 2 whole eggs
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ¾ cup kimchi, chopped
- ½ cup pickled cucumber, sliced
Instructions
- 1
Mix gochujang, soy sauce, and 1 tsp sesame oil in a small bowl until smooth.
- 2
Divide warm rice between two bowls, making a slight well in the center of each.
- 3
Heat 1 tsp sesame oil in a skillet over medium heat, then crack both eggs into the pan.
- 4
Fry eggs until whites are set but yolks still jiggle, about 3 minutes. Season lightly with salt.
- 5
Top each rice bowl with one fried egg, kimchi, pickled cucumber, and a dollop of gochujang sauce.
- 6
Mix everything together and eat immediately while egg is still warm.
Tools you’ll need
- small mixing bowl
- two serving bowls
- 10-inch non-stick skillet
- spoon
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