20-Min Bibimbap Rice Bowl
Warm rice topped with sautéed veggies, a fried egg, and a spicy gochujang sauce. Toss it all together and eat straight from the bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 15g
Ingredients
- 2 cups cooked white or brown rice
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 1 medium zucchini, sliced 1/4-inch thick
- 4 oz shiitake or cremini mushrooms, sliced
- 2 cups spinach (fresh or frozen)
- 2 whole eggs
- 2 stalks scallions, sliced thin
Instructions
- 1
Stir gochujang with 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tbsp water until smooth. Set aside.
- 2
Heat 1/2 tbsp sesame oil in a large skillet over medium-high. Sauté zucchini and mushrooms until tender and lightly browned, about 5 minutes.
- 3
Add spinach to the skillet and stir until wilted, about 1 minute. Transfer veggies to a plate.
- 4
Add remaining 1/2 tbsp sesame oil to skillet. Crack both eggs into the pan and fry until whites set but yolks still jiggle, about 3 minutes.
- 5
Divide warm rice between two bowls. Arrange sautéed veggies on top of each, then slide a fried egg into the center.
- 6
Drizzle gochujang sauce over the bowl. Scatter scallions on top and toss everything together before eating.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- two bowls
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