Crispy Egg Bibimbap Bowl
Warm rice topped with quick-sautéed vegetables, a fried egg, and gochujang-sesame sauce. Everything cooks in one skillet in under 25 minutes — no special equipment needed.
- Total time
- 24 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 2 cups cooked rice (white or brown)
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 1 medium zucchini
- 4 oz shiitake mushrooms
- 2 cups spinach (fresh)
- 1 large carrots
- 2 whole eggs
Instructions
- 1
Whisk gochujang with 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
- 2
Slice zucchini into half-moons, thinly slice mushrooms, and cut carrots into matchsticks.
- 3
Heat 1 tbsp sesame oil in a large skillet over medium-high. Sauté zucchini and mushrooms until golden, ~4 minutes. Transfer to a plate.
- 4
Add carrots to the same skillet, cook 2 minutes, then add spinach and wilt for 30 seconds.
- 5
Push vegetables to the edge of the skillet. Crack eggs into the center and fry until whites set but yolks still jiggle, ~3 minutes.
- 6
Divide rice between bowls. Top each with cooked vegetables and one fried egg. Drizzle generously with gochujang sauce and serve hot.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- small bowl
- whisk
- wooden spoon
- serving spoon
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