Quick Bibimbap Bowl with Crispy Eggs
Warm rice topped with sautéed spinach, carrots, japchae noodles, pickled vegetables, and a fried egg with gochujang-soy drizzle. Ready in under 20 minutes, no simmering required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 2 cups cooked short-grain rice
- 2 cups fresh spinach
- 1 medium carrot, julienned
- 1 cup cooked japchae noodles
- 2 tbsp gochujang, mixed with 1 tbsp soy sauce and 1 tsp sesame oil
- 2 whole eggs
- ½ cup combined pickled onions, pickled jalapeños, and lettuce leaves
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high heat.
- 2
Add spinach and sauté, stirring constantly, until wilted and dry, ~2 minutes. Transfer to a plate.
- 3
Add carrot to the same skillet and cook, stirring, until tender-crisp, ~3 minutes. Transfer to the plate.
- 4
Warm the japchae noodles in the skillet with a splash of water for 1 minute, then push to the side.
- 5
Add 1 tbsp oil to the skillet and crack both eggs into the empty space. Fry until whites set but yolks jiggle, ~3 minutes.
- 6
Divide rice between bowls. Top with spinach, carrot, japchae, pickled vegetables, and lettuce.
- 7
Slide one fried egg onto each bowl. Drizzle gochujang-soy sauce over the top and serve immediately.
Tools you’ll need
- large skillet (12-inch recommended)
- spatula
- two bowls
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