Gochujang Bibimbap Bowl

Ingredients

• 2 cups cooked short-grain rice
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp sesame oil
• 3 oz japchae (sweet potato noodles)
• 1.5 medium carrots, sliced into thin matchsticks
• 2 whole eggs
• 2 cups lettuce leaves (any variety)

Instructions

1. 1

   Stir gochujang with 2 tbsp water and 1 tbsp sesame oil until smooth and pourable.

2. 2

   Bring water to a boil in a large skillet over medium-high heat. Add japchae and cook 4–5 minutes until tender, then drain and toss with remaining sesame oil.

3. 3

   Push japchae to the side. Add sliced carrots to the skillet and toss over medium heat for 2 minutes until slightly softened.

4. 4

   Add 1 tbsp neutral oil to the skillet. Crack both eggs into the pan and fry sunny-side up until whites set but yolks still jiggle, ~3–4 minutes.

5. 5

   Divide rice between two bowls. Top each with japchae, carrots, lettuce leaves, and one fried egg.

6. 6

   Drizzle gochujang sauce over the bowl and toss everything together just before eating.

Tools you’ll need

• large 12-inch skillet
• two serving bowls
• spatula

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