10-Min Gochujang Egg Rice Bowl
Warm rice topped with a jammy egg, gochujang sauce, kimchi, and quick-sautéed greens. Real bibimbap energy, zero stress, ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 445
- Protein
- 12g
Ingredients
- 2 cups cooked white or brown rice
- 2 whole eggs
- 3 tbsp gochujang (Korean red chili paste)
- ¾ cup kimchi, roughly chopped
- 2 cups baby spinach or bok choy
- 1 tbsp sesame seeds
- 1 tbsp rice vinegar
- ½ sheet nori seaweed sheets, torn
Instructions
- 1
Stir gochujang with 1 tbsp water and 1 tbsp sesame oil until smooth.
- 2
Divide warm rice between two bowls. Top each with half the kimchi.
- 3
Heat 1 tbsp oil in a skillet over medium-high until shimmering, ~60 seconds.
- 4
Crack both eggs into the skillet. Cook until whites set but yolks jiggle, ~4 minutes.
- 5
Remove skillet from heat. Toss spinach into the pan—carryover heat wilts it in 30 seconds.
- 6
Divide spinach between bowls. Top each with one fried egg, drizzle with gochujang sauce.
- 7
Sprinkle sesame seeds and nori. Drizzle with rice vinegar. Serve immediately.
Tools you’ll need
- two bowls
- 12-inch nonstick or cast-iron skillet
- small bowl for sauce
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