15-Min Bibimbap Rice Bowl with Eggs
Warm rice topped with a fried egg, roasted seaweed, perilla leaves, and a drizzle of gochujang-soy sauce. A Korean comfort bowl that comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 12g
Ingredients
- 2 cups cooked short-grain rice
- 2 whole large eggs
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- ½ sheet roasted seaweed sheets, torn
- 4 leaves perilla leaves, roughly torn
Instructions
- 1
Divide rice between two bowls. Make a small well in the center of each.
- 2
Heat a splash of oil in a skillet over medium-high heat until shimmering, about 1 minute.
- 3
Crack both eggs into the skillet and fry until whites set but yolks still jiggle, 3–4 minutes.
- 4
Slide one fried egg into the well of each rice bowl.
- 5
Stir gochujang and soy sauce together until smooth, then drizzle over each bowl.
- 6
Top with torn seaweed and perilla leaves. Serve immediately and mix everything together before eating.
Tools you’ll need
- two bowls
- 12-inch nonstick or cast iron skillet
- small spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
