20-Min Bibimbap Rice Bowl with Fried Egg
Warm rice bowl topped with a crispy-edged fried egg, gochujang sauce, kimchi, and quick-seared peppers. Mix it all together and eat. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 cups cooked white rice
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 2 large eggs
- ¾ cup kimchi, roughly chopped
- 6 whole shishito peppers
Instructions
- 1
Heat 1 tbsp sesame oil in a skillet over medium-high. When it shimmers, add shishito peppers.
- 2
Cook peppers 3-4 minutes, shaking the pan, until blistered and charred. Transfer to a bowl.
- 3
Crack both eggs into the same skillet. Cook until whites set but yolks jiggle, ~3 minutes.
- 4
Divide warm rice between two bowls. Dollop 1 tbsp gochujang on each, then stir to coat.
- 5
Top each bowl with one fried egg, half the kimchi, and half the charred peppers.
- 6
Serve immediately. Mix everything together before eating.
Tools you’ll need
- 12-inch skillet
- two bowls
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