Gochujang Bibimbap with Fried Egg & Doenjang Broth

Ingredients

• 2 cups cooked short-grain rice
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp doenjang (soybean paste)
• 3 cups mixed vegetables (zucchini, carrot, mushrooms, spinach)
• 2 tbsp sesame oil
• 2 whole eggs
• 1 tbsp sesame seeds

Instructions

1. 1

   In a small bowl, whisk gochujang with 1 tbsp sesame oil, 2 tbsp water, and 1 tbsp soy sauce until smooth.

2. 2

   In another small bowl, mix doenjang with 1 cup water and bring to a simmer in a saucepan—set aside warm.

3. 3

   Heat 1 tbsp sesame oil in a large skillet over medium-high. Add vegetables in batches, sautéing each 2–3 minutes until tender and lightly browned; season with salt and pepper.

4. 4

   Push vegetables to the edges of the skillet. Add 1 tsp oil to the center, crack both eggs into the skillet, and fry until whites set but yolks jiggle, ~3 minutes.

5. 5

   Divide rice between two bowls. Top each with sautéed vegetables and one fried egg. Drizzle gochujang sauce over the top.

6. 6

   Sprinkle sesame seeds over the bowl. Serve with warm doenjang broth on the side for sipping.

Tools you’ll need

• large skillet
• small bowl
• small saucepan
• whisk
• rice bowls (2)
• serving spoon

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