Quick Bibimbap Bowl with Gochujang Egg
Warm rice topped with a jammy egg, kimchi, and a drizzle of gochujang-sesame sauce. Comes together in 15 minutes and tastes like the real thing.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 2 cups steamed white rice
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 2 whole eggs
- 1 cup kimchi, roughly chopped
- 2 whole green onions, sliced
- 1 tbsp sesame seeds
Instructions
- 1
Mix gochujang and 1 tbsp sesame oil with 1 tbsp water and a pinch of salt until smooth.
- 2
Divide warm rice between two bowls and make a small well in the center of each.
- 3
Heat remaining 1 tbsp sesame oil in a skillet over medium heat until shimmering, about 60 seconds.
- 4
Crack eggs into the skillet and cook until whites are set but yolks still jiggle, 3–4 minutes.
- 5
Divide chopped kimchi and green onions among the bowls, arranging around the rice.
- 6
Slide one egg into each bowl's well, drizzle sauce over the top, and sprinkle sesame seeds.
Tools you’ll need
- two bowls
- small mixing bowl
- 12-inch skillet
- spatula
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