Bibimbap Rice Bowl with Crispy Eggs
Korean mixed rice bowl with sautéed vegetables, a fried egg, and gochujang sauce — vibrant, quick, and endlessly customizable. Toss everything together and eat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 14g
Ingredients
- 2 cups cooked short-grain white or brown rice
- 3 tbsp gochujang (Korean red chili paste)
- 3 cups mixed vegetables (carrots, zucchini, spinach, mushrooms)
- 2 whole eggs
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp sesame seeds
Instructions
- 1
Chop or julienne vegetables into thin, bite-sized pieces — carrots, zucchini, mushrooms, spinach.
- 2
Heat 1 tbsp sesame oil in a skillet over medium-high. Sauté vegetables in batches until tender-crisp, ~6 minutes total.
- 3
Mix gochujang, 1 tbsp sesame oil, and soy sauce in a small bowl until smooth.
- 4
Divide rice between two bowls. Arrange cooked vegetables on top in sections around the rice.
- 5
Heat 1 tbsp sesame oil in the skillet over medium-high. Crack eggs into the pan and fry until whites set but yolks still jiggle, ~3 minutes.
- 6
Top each bowl with a fried egg, drizzle gochujang sauce over everything, and sprinkle sesame seeds. Toss before eating.
Tools you’ll need
- 12-inch skillet
- two bowls
- cutting board and knife
- small mixing bowl
- spoon
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