25-Min Bibimbap Bowl with Soft Egg & Miso Broth
Warm rice layered with quick-sautéed vegetables, a runny fried egg, and gochujang-sesame sauce. Miso soup on the side bridges the gap between two Korean classics.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 2 cups cooked white rice
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 1 medium zucchini
- 150 g shiitake mushrooms
- 2 cups fresh spinach
- 2 large eggs
- 1.5 cups dashi or vegetable broth + white miso paste
Instructions
- 1
Stir gochujang with 1 tbsp sesame oil and 1 tbsp water until smooth. Set aside.
- 2
Slice zucchini into thin half-moons. Tear mushrooms into bite-sized pieces.
- 3
Heat 1 tbsp sesame oil in a large skillet over medium-high until shimmering.
- 4
Add mushrooms and zucchini. Sauté until golden and softened, about 5 minutes.
- 5
Push vegetables to the side. Add spinach to the pan and wilt for 30 seconds, stirring once.
- 6
Divide rice between two bowls. Top each with the sautéed vegetables, spacing them in sections.
- 7
Wipe the skillet clean. Crack both eggs into the pan and fry over medium until whites set but yolks still jiggle, about 3 minutes. Slide one onto each bowl.
- 8
Spoon gochujang sauce over the top of each bowl. Warm the broth, whisk in miso paste, and serve the soup alongside.
Tools you’ll need
- large skillet (12-inch minimum)
- two bowls
- spatula
- small saucepan or pot for soup
- whisk
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