Gochujang Bibimbap with Crispy Egg
Warm rice bowl topped with kimchi, pickled onions, sautéed vegetables, a fried egg, and spicy gochujang sauce — mixed together and ready in under 20 minutes. The crispy egg yolk becomes the sauce when you stir.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 14g
Ingredients
- 2 cups cooked white rice
- 3 tbsp gochujang paste
- 1 tbsp sesame oil
- ¾ cup kimchi, roughly chopped
- ½ cup pickled onions
- 1 medium zucchini, cut into thin matchsticks
- 2 large eggs
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Whisk gochujang with 1 tbsp sesame oil and 2 tbsp water until smooth and pourable.
- 2
Heat 1 tbsp neutral oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sauté zucchini matchsticks until just tender and lightly browned, stirring often, about 4 minutes.
- 4
Push zucchini to the side, crack eggs into the pan, and fry until whites set but yolks jiggle, 3–4 minutes.
- 5
Divide warm rice between two bowls, drizzle with gochujang sauce, then top with kimchi, pickled onions, zucchini, and a fried egg.
- 6
Scatter sesame seeds over the top and serve immediately. Stir everything together before eating.
Tools you’ll need
- small bowl
- whisk
- 12-inch skillet
- two serving bowls
- spatula
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