20-Min Crispy Vegetable Bibimbap Bowl
A vibrant Korean rice bowl loaded with sautéed vegetables, a fried egg, and gochujang sauce — ready in 20 minutes flat. Serve with miso soup on the side for a complete meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 2 cups cooked white or brown rice
- 3 cups mixed vegetables (carrots, zucchini, spinach, mushrooms), sliced thin
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 2 whole eggs
- 2 stalks green onion (white and light green parts), chopped
- 1 tbsp sesame seeds
Instructions
- 1
Stir gochujang with 1 tbsp sesame oil, 1 tbsp water, and a pinch of salt until smooth.
- 2
Heat 1 tbsp sesame oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add vegetables and cook, stirring, until tender and lightly browned, about 5 minutes.
- 4
Push vegetables to the side of the skillet. Crack eggs into the empty space and fry until whites set but yolks jiggle, 3–4 minutes.
- 5
Divide rice between two bowls. Top with sautéed vegetables, a fried egg, and a spoonful of gochujang sauce.
- 6
Sprinkle with green onion and sesame seeds. Stir everything together before eating.
Tools you’ll need
- large skillet (12-inch minimum)
- mixing bowl
- two serving bowls
- cooking spoon or spatula
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