Gochujang Bibimbap Bowl with Crispy Egg
A vibrant Korean rice bowl loaded with japchae noodles, sautéed vegetables, crispy fried egg, and a fiery gochujang-butter sauce. Mix it all together and eat straight from the bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 2 cups cooked rice (white or brown)
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp butter
- 1.5 cups japchae (sweet potato glass noodles), cooked and drained
- 2 whole eggs
- 1 cup lettuce leaves (romaine or butter lettuce), torn
- ½ cup pickled onions (or quick-pickled red onion slices)
- 1 whole fresh jalapeños, sliced thin
Instructions
- 1
Warm the cooked rice in a skillet over medium heat, stirring occasionally, until heated through, ~3 minutes.
- 2
Stir gochujang and butter together in a small bowl until smooth and well combined.
- 3
Push rice to the sides of the skillet. Crack both eggs into the center and fry undisturbed over medium-high heat until whites set and edges crisp, ~4 minutes.
- 4
Divide rice between two bowls. Top each with japchae, lettuce, pickled onions, and fresh jalapeños.
- 5
Slide one crispy egg onto each bowl. Drizzle the gochujang-butter sauce over the top.
- 6
Stir everything together thoroughly and serve immediately while the egg is still warm.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- two serving bowls
- spoon or spatula
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