20-Min Crispy Rice Bowl Bibimbap
Warm rice topped with quick-sautéed veggies, a runny egg, and gochujang-sesame sauce — all made in one skillet. Toss it together and taste the umami.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 2 cups cooked rice (white or brown)
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 2 cups mixed vegetables (spinach, mushrooms, shredded carrot, zucchini)
- 2 whole eggs
- 2 stalks scallions, sliced (white + green parts separated)
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Mix gochujang with 1 tbsp sesame oil, 1 tbsp water, and 1 tsp sugar until smooth.
- 2
Heat 1 tbsp sesame oil in a large skillet over medium-high until shimmering.
- 3
Add vegetables (white parts of scallions first), stirring occasionally, until tender and lightly browned, about 5 minutes.
- 4
Push vegetables to the side of the skillet; add rice and warm through, tossing gently, about 2 minutes.
- 5
Push everything to the edge; crack eggs into the center and cook until whites set but yolks still jiggle, about 3 minutes.
- 6
Top with gochujang sauce, green scallions, and sesame seeds; toss everything together and serve immediately.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- small bowl
- spoon or spatula
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