20-Min Bibimbap Bowl with Egg & Gochujang
A vibrant Korean rice bowl layered with sautéed vegetables, a fried egg, and spicy gochujang sauce—ready in 20 minutes. Serve with a simple miso soup and kimchi on the side.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Slice carrot and zucchini into thin matchsticks. Slice mushrooms 1/4-inch thick.
Step 2
Heat 1 tbsp oil in a large skillet over medium-high. Add carrot and mushrooms, cook 3 minutes until softened.
Step 3
Add zucchini and spinach. Stir until spinach wilts, about 1 minute. Transfer vegetables to a plate.
Step 4
In same skillet, add 1 tbsp oil. Crack eggs into skillet and fry until whites set but yolks jiggle, 3–4 minutes.
Step 5
Divide rice between two bowls. Arrange vegetables on top, then slide a fried egg onto each bowl.
Step 6
Swirl 1.5 tbsp gochujang into each bowl. Sprinkle sesame seeds over the top and serve.
Tools you’ll need
- large skillet (12-inch)
- two serving bowls
- knife and cutting board
- spatula
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