20-Min Bibimbap Rice Bowl with Crispy Egg
Warm rice topped with sautéed spinach, shredded carrot, a fried egg, gochujang-butter sauce, and toasted sesame. Mix it all together and eat—that's bibimbap.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 2 cups cooked short-grain rice (sushi or jasmine)
- 3 cups fresh spinach
- 1 medium carrot, shredded
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp butter
- 2 whole eggs
- 1 tbsp sesame seeds, toasted
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until it shimmers, ~90 seconds.
- 2
Add spinach and a pinch of salt, tossing constantly until wilted, about 1 minute. Transfer to a plate.
- 3
In the same skillet, briefly warm the shredded carrot over medium heat, about 30 seconds, then transfer.
- 4
Stir gochujang and butter together in a small bowl until smooth. Add 1 tbsp water to loosen into a drizzle.
- 5
Add 1 tbsp oil to the skillet. Crack eggs into it and fry until whites set but yolks jiggle, ~4 minutes.
- 6
Divide rice between two bowls. Top each with spinach, carrot, an egg, gochujang sauce, and sesame seeds.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- serving spoon
- two bowls
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