Korean Bibimbap Rice Bowl with Egg & Gochujang
Warm rice bowl loaded with crispy egg, tender japchae noodles, fresh lettuce, pickled peppers, and cabbage slaw — all brought together with a spicy gochujang-sesame sauce. A complete weeknight dinner that comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tsp granulated sugar
- 2 cups cooked white rice
- 1 cup japchae (or thin rice noodles, cooked)
- 1 cup shredded cabbage
- 1 handful fresh lettuce leaves (butter or green leaf)
- ½ cup pickled peppers (or kimchi, chopped)
- 2 whole large eggs
Instructions
- 1
Whisk gochujang, sesame oil, rice vinegar, and sugar in a small bowl until smooth.
- 2
Divide warm rice between two bowls. Arrange japchae, cabbage, lettuce, and pickled peppers on top in small clusters.
- 3
Heat 1 tbsp neutral oil in a skillet over medium-high until shimmering, about 90 seconds.
- 4
Crack both eggs into the skillet and fry sunny-side up until whites are set but yolks still jiggle, 3–4 minutes.
- 5
Slide one fried egg onto each rice bowl, centering it on top.
- 6
Drizzle gochujang sauce over each bowl. Mix everything together and serve immediately.
Tools you’ll need
- small mixing bowl
- two serving bowls
- 12-inch non-stick skillet or cast iron
- spatula or turner
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