Spicy Gochujang Egg Rice Bowl
Warm rice topped with a fried egg, sautéed vegetables, and a bold gochujang-soy glaze that ties everything together. Ready in 25 minutes—a TikTok-friendly take on classic bibimbap.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 3 cups cooked rice (or 1.5 cups day-old rice, warmed)
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cups baby spinach
- 1 medium carrot, cut into thin matchsticks
- 2 large eggs
- 2 tbsp scallion, sliced (white and light green parts)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add carrot and spinach, stirring occasionally, until spinach wilts and carrot softens, 2–3 minutes.
- 3
Push vegetables to the edge of the skillet. Crack both eggs into the center and cook without stirring until whites set but yolks jiggle, 3–4 minutes.
- 4
In a small bowl, whisk together gochujang, soy sauce, and sesame oil until smooth and glossy.
- 5
Divide rice between two bowls. Top each with the eggs, sautéed vegetables, and a drizzle of gochujang sauce.
- 6
Garnish with sliced scallion and serve immediately.
Tools you’ll need
- large skillet (10-12 inches)
- small mixing bowl
- whisk
- spatula or wooden spoon
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