15-Minute Veggie Bibimbap Bowl
A vibrant Korean rice bowl loaded with quick-sautéed vegetables, a runny egg, and gochujang-sesame sauce — no stone bowl required. Mix it all together and eat straight from your skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
Stir gochujang, sesame oil, and 1 tbsp water together in a small bowl until smooth.
Step 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
Step 3
Add vegetables and cook, stirring, until tender and edges brown slightly, about 4 minutes.
Step 4
Push vegetables to the sides. Crack eggs into the center and cook until whites set, about 2 minutes.
Step 5
Divide rice between two bowls and top with the vegetable-egg mixture.
Step 6
Drizzle gochujang sauce over the top, sprinkle sesame seeds, and serve immediately.
Tools you’ll need
- 12-inch skillet
- small bowl
- spatula
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