15-Min Bibimbap Bowl with Gochujang Eggs
Cooked rice topped with quick-fried eggs, crispy lettuce wraps, pickled vegetables, and a gochujang-sesame drizzle. Sheet-pan assembly means no simmering—just heat, plate, and drizzle.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 2 cups cooked white or brown rice
- 2 large eggs
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- ½ cup pickled onions and jalapeños (store-bought or quick-pickled)
- 4 leaves romaine or butter lettuce leaves
- ¾ cup cooked japchae (sweet potato glass noodles) or store-bought
Instructions
- 1
Mix gochujang with 1 tbsp sesame oil and 1 tbsp water until smooth and pourable.
- 2
Heat 1 tbsp neutral oil in a skillet over medium-high until shimmering, ~60 seconds.
- 3
Crack both eggs into the skillet without stirring. Cook until whites set but yolks jiggle, ~3 minutes.
- 4
Divide rice between two bowls and top each with one fried egg.
- 5
Arrange lettuce leaves, japchae, and pickled vegetables around the egg on each bowl.
- 6
Drizzle gochujang sauce over the top and serve immediately.
Tools you’ll need
- 12-inch skillet or larger
- small bowl for sauce
- two serving bowls
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