Crispy Egg Bibimbap with Gochujang
Warm rice topped with a jammy fried egg, quick-sautéed spinach, shredded carrots, roasted seaweed, and gochujang-sesame sauce. Stir and eat—total time under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 2 cups cooked white or brown rice
- 2 whole eggs
- 3 cups fresh spinach
- 1 medium carrot, shredded
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 2 sheets roasted seaweed sheets, torn into strips
Instructions
- 1
Divide rice between two bowls and set aside to keep warm.
- 2
Heat 1 tbsp neutral oil in a skillet over medium-high heat until shimmering, about 1 minute.
- 3
Add spinach and a pinch of salt; stir until wilted, 60–90 seconds. Transfer to a small plate.
- 4
Add another 1 tbsp oil to the skillet and crack both eggs into it without stirring. Fry until whites set but yolks still jiggle, about 3 minutes.
- 5
Whisk gochujang with sesame oil and 1 tbsp water until smooth; drizzle over the rice.
- 6
Arrange spinach, shredded carrot, and seaweed strips on top of each bowl, then slide one fried egg onto each. Serve hot and stir vigorously before eating.
Tools you’ll need
- 2 serving bowls
- 12-inch non-stick or cast iron skillet
- small plate
- small bowl for sauce
- whisk or spoon
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