15-Min Bibimbap Rice Bowl
Warm rice topped with crispy fried egg, quick-pickled veggies, and spicy gochujang sauce. A one-pan Korean classic that feels fancy but takes less time than ordering.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Slice cucumber and carrot into thin matchsticks.
Step 2
Mix gochujang with 1 tbsp water and 0.5 tbsp white vinegar until smooth and pourable.
Step 3
Heat 1 tbsp oil in a skillet over medium-high until shimmering.
Step 4
Crack eggs into the skillet and fry until whites set but yolks still jiggle, ~3 minutes.
Step 5
Divide warm rice between two bowls. Top each with cucumber, carrot, and one fried egg.
Step 6
Drizzle gochujang sauce over the top. Sprinkle sesame seeds and serve immediately.
Tools you’ll need
- 12-inch skillet
- 2 serving bowls
- knife
- cutting board
- small bowl
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